Dhokla (Suji – Semolina)
Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
Makes about 20 pieces.
- 1 cup sooji (semolina flour available in Indian grocery store)
- 1 cup yogurt
- 1/4 cup water (as needed)
- 1/4 tsp salt
- 2 tsp lemon juice
- Pinch of turmeric (haldi)
- 1 green chili (finely chopped)
- 2 Tbsp cilantro (hara dhania finely chopped)
- 1 tsp Eno’s fruit salt (Sodium Bicarbonate and Citric Acid, available in Indian grocery stores))
- 2 Tbsp of oil
- 1/2 tsp black mustard seed
- 2 green peppers (chopped into about 1/4 inch pieces)
Utensils to steam Dhokla:
- Dhokla maker (or if you don’t have that, use all three of the following:)
- Covered pan large enough to hold your cake rack
- Round cake-cooling rack
- Round 9” cake pan
Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
Allow batter to rest 15 to 20 minutes.
Grease the cake pan and set aside.
Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
When the water boils, turn down the heat to medium.
Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning:
Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
Add mustard seeds after seeds cracke add green chili stir for few seconds.
Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.
Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.