Dhokla (Suji – Semolina)
April 1st, 2007 filed under Appetizers
Dhokla is a traditional Gujarati snack. Dhokla makes a great appetizer.
Makes about 20 pieces.
Ingredients:
- 1 cup sooji (semolina flour)
- 1 cup yogurt
- 1/4 cup water as needed
- 1/4 teaspoon salt
- 2 teaspoon lemon juice
- Pinch of turmeric (haldi)
- 1 green chili finely chopped
- 2 tablespoon fine chopped cilantro (hara dhania)
- 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid)
For seasoning:
- 2 tablespoons of oil
- 1/2 teaspoon black mustard seed
- 2 green peppers chopped into about 1/4 inch pieces
Utensils to steam Dhokla:
- Large sausepan with cover
- Round cake-cooling rack
- Round 9″ cake pan
Method:
- Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
- Mix well so that no lumps are formed and the batter is of pouring consistency.
- Allow batter to rest for an hour.
- Grease the cake pan and set aside.
- In the saucepan heat about one cup of water on medium high heat. Water should just touch the cake rack. This will be used to steam the dhoklas.
- After water is boiling, turn down the heat to medium.
- Add fruit salt (Eno) to the batter, and mix well. The batter will foam up.
- Quickly pour batter into a greased cake pan.
- Next place cake pan into the saucepan over the cake rack.
- Cover the saucepan. Steam for about 10 minutes on medium heat.
- Check Dhokla with a knife. If the knife comes out clean, dhokla is ready.
- Turn of the heat and remove the cake pan from saucepan.
- Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning:
- Heat the oil in a small pan on medium heat.
- Add mustard seeds after seeds cracke add green chili stir for few seconds.
- Pour seasoning over the Dhokla. Serve with green chutney.
Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
Great stuff, very helpfull and I really liked to watch it, thanks for taking your time to show us, will try the dhokla and pani puri recepies and o yeah masala chips too!!!
hello aunty,
how ru? i have tried ur cabbage kofta,palak panner,pav bhaji…..its very interesting to cook
for new learners…….this website is very useful aunty..thank u very much……how to do baking recepies and garam masala….
can u plz tell me……so kind of u in creating such beautiful recepies
Thank You so Much.Auntie.You have helped me so much.I always wondered how my mother made all of this.Now i can do it myself.Practice makes perfect though
Dear Manjulaji,
Its a pleasure watching you churn out these tasty and healthy recipes. I usually opt for food that does not have much oil and I think most of your recipes are lean and healthy.
Thank you so much for sharing your culinary expertise with newbies like me.
Hello Manjula ji,
Thanks for sharing all your delicious recipes. I am addicted to your website and love trying all the dishes.
Mamta
Hello manjula ,
Namaste!
Hi!
I have been following your receipes and it comes out so good.Thanks for all the delicious food.
Anuja
16/05/09
Hello manjula mam,
please advice me option for cilantro for making
rava dokhla.
thanks & regards,
Anuja
aunty ji, how do i make a vegan verson of this. how can i replace the yoghurt?
Hi Manjula aunty,
I would like to make Dhokla with Besan (gram flour).
Can you please share your recipe for it?
I’ve been trying most of your recipes and they really turned out super.
Thx,
Sav
Manjula ji,
one quick question….in sooji dhokla recipe …do i take fine sooji or coarse? should the sooji be roasted ?
thanks,
nidhi
Hi nidhi, use coarse sooji and I dont roasr the sooji.
I tried the dhokla recipe but it did not rise at all. Does it make a difference if you use 0 fat yogurt or regular fat yogurt?
I can’t think of any other reason why it wouldn’t rise. I followed the recipe exactly.