Dhokla is a Gujarati snack item traditionally made from rice and daal. Try this super simple, super quick recipe using Sooji (Suji, Semolina, Cream of Wheat). Next time some unexpected guests show up, serve this delicious “Instant Dhokla” with tea and impress them!
Ingredients:
Sooji (Semolina) - 2 cups
Oil - 2 Tbsp
Carom Seeds (Ajwain) - 1/4 tsp
Ginger - 1 tsp (grated)
Green Chili - to taste (finely chopped)
Salt - 1 tsp or to taste
Water - 1 cup
Yogurt - 1 cup, well beaten
Turmeric Powder - 1/4 tsp
ENO Fruit Salt - 2 tsp
Spray Cooking Oil
For the Seasoning:
Oil - 2 Tbsp
Mustard Seeds - 1 tsp
Sesame Seeds - 2 tsp
Green Chilies - to taste, de-seeded and slit
Cilantro - 10 sprigs, finely chopped
Method:
1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add in Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil.
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat.
13. Add Mustard Seeds and allow them to pop.
14. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).
15. Add slit Green Chilies and let them cook for 30 - 40 seconds.
16. Switch off stove.
17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.
|
|
Last 5 posts in Appetizers
- How to make Fish Cutlets - Indian Appetizer Recipe - September 22nd, 2008
- Aloo Tikki - Indian Appetizer Recipe - September 15th, 2008
- Crispy Seasoned Arbi (Taro Root) - Indian Snack Recipe - September 1st, 2008
- Stuffed Peppers - Indian Appetizer Recipe - July 28th, 2008
- How to Make Vegetable Puffs - Indian Snack Recipe - June 29th, 2008
Share This
Stumble it!
(1 votes, average: 1 out of 5)
Loading ...![[PRINT ARTICLE]](http://showmethecurry.com/wp/wp-content/plugins/wp-print/images/printer_famfamfam.gif "[PRINT ARTICLE]")
[PRINT ARTICLE]
June 9th, 2008 at 2:10 pm
Hi Hetal and Anuja,
I have been trying a few a recipes from your website, most of the time every tried recipe comes out just good. About that dhokla recipe, just wanted to know, is there any substitute for Eno fruit salt. Thanks.
June 10th, 2008 at 1:55 pm
EN0 is basically 60% Sodium Bicarbonate (Baking Soda) and 40% Citric Acid. Citric Acid is available at Indian Stores.
June 11th, 2008 at 1:37 pm
good how to make sweet dhokla?
June 12th, 2008 at 4:14 am
We will work on a video for the traditional dhokla which are a little sweet.
June 13th, 2008 at 6:37 pm
good
June 15th, 2008 at 3:48 am
Awesome recipie.. I have never seen such an easy recipie for dhokla…thank you for telling us how to make dhokla when one doesn’t have a dhokla stand. Thank you so much.. appreciate your help in helping newbie like us.
June 15th, 2008 at 4:00 pm
Hi Guys
I have tried some recepies from this website ands they have turned out good. I tried to make dhokla, they were nice and fluffy but were falling apart. Break easily, I am not sure what I did wrong. Can you suggest something so they don’t fall apart. Thank you
June 15th, 2008 at 9:16 pm
Hi Vidhi,
Sometimes, the consistency of your yogurt could cause a change in the texture. Try replacing 1/2 cup of water with 1/2 cup of extra yogurt (1 1/2 cups yogurt and 1/2 cup water). Also, it is very important to let the mixture sit and soak for minimum 15-20 minutes. Good luck!
July 27th, 2008 at 9:18 pm
hi wath is sesame seeds
July 28th, 2008 at 1:49 pm
Sesame seeds are also known as til in India.
August 2nd, 2008 at 5:11 pm
Hi,
I had a question.
After putting the eno in the batter if we rest it for 5 mins or so will it cause the dhoklas not to puff.
August 2nd, 2008 at 8:18 pm
Hi Bhavika,
The ENO causes the bubbles that usually come with fermentation. If you wait after putting it in, the bubbles may pop and you won’t get the desired effect. A couple of minutes should be ok, but don’t wait too long.
August 30th, 2008 at 8:23 pm
I tried this receipe and it taksed really good. However, the batter did not rise. It became more of a dhokla than a khaman. What did I do wrong ? I am perplexed. help!
August 30th, 2008 at 8:44 pm
Hi Anuja,
This recipe is for dhokla, not khaman so the end product will not be as thick and porous. However, it should be soft and the batter should rise. The time you add the ENO usually has something to do with it. ENO should be added at the very end, just before steaming.
October 2nd, 2008 at 9:09 pm
hi hetal,
I tried this receipe and it tasted really good.
But dhokla comes red color. I don’t have ENO fruit salt so i added baking soda. can u suggest something..
October 2nd, 2008 at 9:23 pm
Hi Roopa,
The dhokla should not be red. I think the baking soda may have caused it. ENO is a combination of baking soda (60%) plus citric acid (40%). This combo may prevent the color change.