Products
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.
your recipes are so easy and simple to make. i never attempt complicated dishes but with your video recipes I am actually trying them now. you have a motherly touch….
thanks
Jaya
Manjula auntie..you are awesome..I tried your dhokla recipe and my husband loved it..we both finished it and he asked for more
I am also going to try punjabi chole recipe today..
Hi Aunty ,
thank you for the great receipe – just one question : what kind of suji do we buy for this – the coarse upuma variety or the fine one ? Please advice .
use coarse one for fluffy dhokalas……if u use fine suji, dhokla will be dense not spongy.
Hi aunty! I love all your recipes. The best part about your recipes is that you make it simple by not adding too much masala. You know how much is good!
I have a doubt about this dhokla recipe, I wanted to know why you haven’t added besan to it? I do not want to add besan to dhokla and most of my friends say that besan is necessary to make dhoklas? Can you please tell me why?
Hi Sneha,
This is Rava Dhokla so that is why its is made with Rava/Sooji. Traditionally in Gujarat, Dhokla is made with Besan. Manjula Aunty gave us another version of dhokla which is lighter than the Besan version.
It is really a wonderful dish yesterday i had tried it, instead of Eno salt i tried baking powder for which i think it is less fluppy but taste was good
Thanks a lot for your recipes! They are much more easier than some other sites that I had viewed before and you
cook eveything so easily and also by using the utensils which many wouldn’t be having, ie, like the dhokla sets. You especially
make all the dishes considering people who are not able to get a lot of things and your recipes are also not very very spicy but
the tastes are just great!
Thanks once again Manjula.
You make everything so easy to cook. Thank You . Richi
Manjula Ji,
Thanks a lot for your vidieos.
Regards
Ashwani
your recipe is delisious
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!!!