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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.
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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.
[Reply]
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.
[Reply]
Pinky Reply:
November 23rd, 2011 at 6:46 pm
Hi,
How much baking soda and citric acid do I use?
[Reply]
hetal Reply:
November 29th, 2011 at 3:47 pm
Hi Pinky,
ENO is approximately 60% baking soda and 40% citric acid. So you can use about 1 1/4 tsp of baking soda and 3/4 tsp of citric acid.
[Reply]
June 11th, 2008 at 1:37 pm
good how to make sweet dhokla?
[Reply]
June 12th, 2008 at 4:14 am
We will work on a video for the traditional dhokla which are a little sweet.
[Reply]
June 13th, 2008 at 6:37 pm
good
[Reply]
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.
[Reply]
Anonymous Reply:
July 31st, 2012 at 5:36 am
I don’t have a dhokla stand and i make these dhoklas in an idli stand. It comes out great only the shape will be like idlis. saves u the trouble of cutting it uniformly.
[Reply]
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
[Reply]
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!
[Reply]
July 27th, 2008 at 9:18 pm
hi wath is sesame seeds
[Reply]
July 28th, 2008 at 1:49 pm
Sesame seeds are also known as til in India.
[Reply]
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.
[Reply]
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.
[Reply]
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!
[Reply]
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.
[Reply]
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..
[Reply]
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.
[Reply]
PJ Reply:
August 20th, 2010 at 11:43 am
Hi Hetal and Roopa
When the turmeric powder comes in contact with baking soda it changes the color. May be you added a bit turmeric powder.
[Reply]
October 26th, 2008 at 2:41 am
Hi
I prepared the dish following ur recipe and it turned out very well.
Thank you very much
[Reply]
December 2nd, 2008 at 5:43 am
There is nothing like indias dhokla!
[Reply]
December 11th, 2008 at 9:48 pm
Hey Hetal & Anuja,
I have made this recipe couple of times infact on idli stand as I don’t dhokla stand right now. It is amazing. I try with different chutney’s/sauces, must say it is instant, cheap price – full paisa wasool when are away from home working here.
Many thanks! Keep doing the good JOB!
[Reply]
December 15th, 2008 at 8:48 pm
Dear Hetal and Anuja
Thanks a lot for the recipe of dhokla. I tried and tastes really good.I liked your website too. Useful and logical tips and also the video coupled with the details of the ingredients is good and novel. Usually, we find either the video or the details of the recipe. I also tried the idli recipe.It turned out soft, but the color of the idli was not white, It was more like off white. Why? Did I do anything wrong. Please let me know
[Reply]
December 17th, 2008 at 5:03 pm
Hi Kamala,
A couple of things may make the idli off white. First, as you grind the urad daal, it becomes more fluffy as well as whiter in color. Maybe you did not grind it enough?
Second, the oil or butter or ghee which you use to coat the idli stand may leave a yellowish tinge on the idlis.
[Reply]
December 30th, 2008 at 1:24 pm
Hi Hetal/Anuja
Can you confirm if your used fine semolina or course semolina.
Many thanks and carry on with the good work.
PS can you show us how to make moori/mumra…i.e puffed rice?
[Reply]
December 30th, 2008 at 4:35 pm
Hi Shelian,
For this recipe corse semolina is used. The fine suji will make it very pasty and gooey.
Take care
[Reply]
January 6th, 2009 at 5:20 am
hi
can u guys just tell me how to make biscuits
that we use to buy from the bakery.
thanks
[Reply]
January 7th, 2009 at 11:05 am
Hi
Please give us more recipes on indian style pastas, like lasagna or canneloni
Thanks
[Reply]
February 15th, 2009 at 6:06 am
hey Hetal/Anuj,
I have only tray that I will be using. So I have to do the dhokla in batches. So how would I split the Eno quantity for the same measurements that you have mentioned above.
Thanks
Sanchitha
[Reply]
February 16th, 2009 at 3:56 am
Hi Sanchitha,
Would you be able to guess how much of the batter would fit into your tray? Suppose half of the batter fits – then, split the batter into two bowls and put one tsp of ENO in one bowl, mix and steam. When done, repeat with the other bowl of batter and another tsp of ENO.
Another option: You could use an idli stand.
[Reply]
March 9th, 2009 at 9:58 pm
Hi girls
When we eat out, it gives some sugary spicy (yummy taste), how do I get that? It was more a dry thing that we should eat with some chutney, but delicious.
Please advise.
Thanks, your recipes are too good.
[Reply]
March 11th, 2009 at 7:37 pm
Hi Vandana,
The dhokla that you mention are actually Khamman which are made with chana daal. They are very porous and actually have some sugar water mixed with the seasoning which is absorbed by the khamman. We have khamman on our list to do. This recipe is a good instant version of the traditional rice and daal dhokla.
[Reply]
March 12th, 2009 at 11:50 pm
Hi, is it possible to make this batter up ahead of time and wait until ready to cook to add the eno? Or use eno in half and save the other half of batter to the next day?
[Reply]
March 13th, 2009 at 12:59 am
Hi Judy,
Unfortunately, the batter does not do well if kept for more than 30 minutes. The sooji soaks up too much moisture and becomes gummy. You could go ahead and steam the dhokla and keep them in the fridge and add the seasoning when you’re ready. This gives a fresh taste to the dhokla. They can easily be re-heated in the microwave.
[Reply]
Niki Reply:
April 23rd, 2009 at 6:30 pm
Hi, that’s what happened to my dhokla. It didnt’ rise and it was sticky and gooey. I think I let the batter sit for longer than an hour though. I will try it again and leave it only 15-20 minutes.
[Reply]
March 23rd, 2009 at 2:46 am
Hey Hetal and Anuja,
Today I made this dhokla, and they turned out superb!! It is a perfect recipe. Thanks a lot gals for the recipe.
Can u guys also please work on a video for saurashtra lamba fafda?
Appreciate and thanks,
Jayshree Shelat-Bhatt
[Reply]
April 6th, 2009 at 6:25 pm
I tried the dhokla recipe but it didn’t rise at all. Is this because I use 0 fat yogurt or I let the batter sit for over an hour?
[Reply]
hetal Reply:
April 6th, 2009 at 7:51 pm
Hi Niki,
Did you mix in the ENO and then let it sit or did you mix the ENO immediately before steaming it? The fat free yogurt should not matter.
[Reply]
Niki Reply:
April 8th, 2009 at 4:45 pm
Thanks for replying. I put the ENO just before steaming it. Any other suggestions as to why dhokla didn’t rise at all?
Thanks
[Reply]
May 15th, 2009 at 10:53 pm
Dear Hetal and Anuja,
Love all your recipes !! They are simple yet delicious. Always a big hit in my parties.Thanks for sharing with us.
[Reply]
June 12th, 2009 at 4:20 pm
Hey friends…
Thanks for the lovely recipes.
However, just wanted to know, if this dhokla recipe could be made in microwave as well.
Cheers
[Reply]
hetal Reply:
June 13th, 2009 at 5:08 am
Hi Angel,
Some people have good results using a microwaveable idli steamer but unfortunately, we have not tried it. If you decide to try it, please share your feedback.
[Reply]
July 18th, 2009 at 12:09 am
Hi Hetal and Anuja,
I love your website and all the recipes..I have tried few recipes so far and they turned out great..I was wondering if you could share the recipe of CHILLI-PANEER and also how to marinate paneer for BBQ or just to eat as a fast food..I heard ppl do that mxing all spices with plain yogurt but wantes know experts opinion..so kindly share your inputs for these 2 things..keep up the good work..
[Reply]
July 30th, 2009 at 12:36 am
Dear Anuja and hetal,
I like ur recipes very much.I am new to cooking.I motivated myself towards cooking by watching ur videos.
The main reason is that U do all the recipes using the oil and other fatty things to the minimum when compared to others.
And about my doubt:
1.Do we need to use Eno for sure.Is it used for fermentation.If so can I soak the mixture overnight.
2.Can I do this Dhokla using Idli Stand.
[Reply]
hetal Reply:
August 31st, 2009 at 12:55 pm
Hi Sandhya,
So sorry for the late reply…somehow missed your comment.
To answer your questions, yes, you do need ENO. It is not used for fermentation as this recipe requires no fermentation. It helps the dhokla rise without fermentation. Sooji cannot be left for too long so you really cannot ferment this batter.
ENO is available at most Indian grocery stores, but if you do not have it, you can use approx 1 1/4 tsp of baking soda mixed with some lime or lemon juice.
You can definitely use your idli stand to make these dhokla. Once done, let them cool for a bit and cut each idli into 4 pieces (only if you want to).
[Reply]
August 31st, 2009 at 10:15 am
Hi guys
Im based in the UK (british born Gujrati!)and just stumbled on your website by chance. Im not very good at indian cooking but you have some very interesting recipes which i will try!
Thanks
Shameem
[Reply]
hetal Reply:
August 31st, 2009 at 12:57 pm
Hi Shameen,
Welcome to ShowMeTheCurry.com! Hope you enjoy making some of our recipes as much as we enjoy showing them. Feel free to write to us if you have any questions.
[Reply]
September 12th, 2009 at 1:13 am
Hi guys you can buy ENO from indian stores
[Reply]
anuja Reply:
September 12th, 2009 at 3:12 pm
Yes, Eno is available at any Indian Grocery store!
[Reply]
October 2nd, 2009 at 1:14 am
Dear Hetal & Anuja,
I just tried this recipe and it came out fantstic. Thanks a lot. By the way, I have been wanting to know as to how to make Besan Dhokla for a while which is my son’s as well my husband’s favourite dish. Can you please tell me how to make this wonderful dish? I would remain thankful if you can do so. Hoping to hear from you soon and thanking you in advance.
Sudha
[Reply]
Lajja Reply:
March 5th, 2010 at 4:31 pm
Hi Sudha,
I have a recipe that my mom gave to me for Khaman (Besan Dhokla). It turned out great when I tried. May be you can give it a shot. It should turn out right if you use right measurements(sorry for weird cup measurements, but my original recipe had my own home’s glass and bowl measurements)
Water – 1/2 + 1/8 cup
Besan – 2/3 cup
Limbu Na Phool (Citric Acid) – 1/2 tsp
Soda – 1/2 tsp
Salt to taste (around 1/2 tsp)
sugar – 1 + 2/3 tbsp
oil – 1/2 tsp for mixture and 1/2 tsp for garnishing
Pinch of Turmeric powder
keep around 2 cups of water for boiling in your pot or cooker. Mix besan, citric acid, salt, sugar, and oil in container. Gradually add water while mixing it thoroughly pressing on lumps. keep checking on consistency, it shouldn’t be too thick nor too watery kind of consistency.
Grease your plate with oil, and when water is boiling in your pot, add soda to the mixture, mix it properly. It would look somewhat fluffy and then immediately pour the contents to plate. steam it in your dhokla cooker or pot for around 8 to 9 minutes.
Some people also add hot water, lemon, and sugar syrup at end to give extra taste. but my recipe already has all ingredients before hand, so i don’t think that syrup should be necessary in this case. but you can try.
Then follow usual dhokla recipe for garnishing as shown in this video.
Hetal and Anuja,
I had tried your dhoklas too. they were great. but, i think this khaman (besan dhokla) is also quite easy. might be useful for lot of people. so can you please think about making a video for it? It’s super easy. I could have tried making my own video, but I think you gals will do much better and thorough job with all needed tips and all. I am just a novice in cooking infront of you two.
[Reply]
hetal Reply:
March 5th, 2010 at 7:32 pm
Thanks Lajja! We actually have the traditional khaman video coming soon but the the besan recipe is also a good quick fix. Thanks for sharing your recipe.
[Reply]
bobby Reply:
September 29th, 2010 at 12:49 pm
hi lajja, how muh is 1/8 cup. very difficult 2 measure. cud u give measurement ib spoons.
[Reply]
October 7th, 2009 at 4:05 pm
Hi Anuja & Hetal,
You guys are doing a gr8 job! I simply love your site and the recipes on them are so versatile. I have tried many of them from the site and they have come out real good. I always come to your site when I feel like preparing something new while I also come back here for old recipes that I have tried before.
I have tried this Dhokla recipe 2- 3 times now & they have turned out great! Makes a very nice and easy snack.
You guys rock! Thanks for sharing all the wonderful recipes!
[Reply]
October 29th, 2009 at 11:00 am
Hi,
Thankyou for such a wonderful recipe. It tasted fantastic, although the dhoklas were a lil dry. It is how it is?. Thankyou.
[Reply]
hetal Reply:
October 29th, 2009 at 11:43 am
Hi Reema,
The Dhokla should not be dry. Maybe you can adjust the water/yogurt ratio next time to include more yogurt (1 1/2 yogurt and 1/2 cup water).
[Reply]
November 13th, 2009 at 9:23 pm
Hi Hetal/Anuja
Thanks for this simple recipe.After several futile atempts to prepare dhokla from various websites, this one came out excellent.I was satisfied with the texture of the dhokla too…
Now Im going to try the Khamman recipe
keep up the good work
[Reply]
November 16th, 2009 at 8:49 pm
Thanks for this recipe. Planning to try it out today or tomoro.I never knew We could use Sooji for dhoklas. Can i go ahead and use the same recipe for besan dhokla too? I love dhoklas
[Reply]
hetal Reply:
November 17th, 2009 at 5:12 pm
Hi Karunya,
This recipe will not work for besan dhokla. We have that on our list to do.
[Reply]
KR Reply:
November 17th, 2009 at 8:04 pm
Ok. Looking forward to your besan dhokla recipe then!
[Reply]
January 2nd, 2010 at 12:37 am
Hi, I am chinese however i love indian foods so much. I have tried to make idli and parippu and it’s very successful and tasty too. I have also tried your recipe for rawa idli and it is so tasty. I shared it with one of my husband’s indian friend. He liked it very much.
I have a question, could i replace the semolina with gram flour? thank you.
[Reply]
hetal Reply:
January 2nd, 2010 at 11:23 pm
Hi Angel,
The process is different if you use gram flour so you would not be able to substitute it in this particular recipe.
[Reply]
January 23rd, 2010 at 1:14 am
hi Anuja & Hetal,
thank u sooo much for giving this simple easy recipe.
i hv been trying to make dhokla but in vain, but with ur method i cud make it at last.
keep up ur good work
[Reply]
January 28th, 2010 at 4:57 am
Hi i tried your Dhokla Recepie but my Dhoklas turn red i dnt know how i added same ingredient mentioned my you.
[Reply]
February 28th, 2010 at 3:01 am
[...] Dhokla (Yellow Steamed Cakes) [...]
March 9th, 2010 at 1:43 am
hi hetal and anuja,
i tried this recipe but inside it is not cooked properly while eating its sticks in our mouth.we r in india i used indian home made curd.can u tell me the reason.
[Reply]
hetal Reply:
March 9th, 2010 at 2:30 am
Hi Lakshmi,
The curd should not be the problem. If you followed the measurement for the water/yogurt etc exactly, the only thing that could have gone wrong is the steaming process. Maybe it needed to be steamed longer. You can find out if your dhokla are done by inserting a knife into the center. If it comes out clean, the dhokla is done.
[Reply]
March 29th, 2010 at 2:53 am
Hi Hetal and Anuja,
Thanks for posting easy and quick Dhokla recipes. Can I use yeast instead of Eno?
Thank you
Nidhi
[Reply]
May 25th, 2010 at 11:49 am
bole to mast hai
[Reply]
May 25th, 2010 at 11:50 am
what is eno
[Reply]
hetal Reply:
May 25th, 2010 at 2:28 pm
Hi Upendra,
ENO is a mixture of baking soda (60%) and citric acid (40%).
[Reply]
June 8th, 2010 at 1:36 pm
Hey ladies.. I did try this recipe but the carom seeds tasted bitter for some reason.. is it ok to skip the carom seeds the next time i make it ?
[Reply]
anuja Reply:
June 23rd, 2010 at 9:25 pm
Hi Khushboo,
Absolutely OK to skip them
[Reply]
June 19th, 2010 at 3:37 pm
Hey Hetal and Anuja,
Thank you for your recipes.
I followed the recipe exact, my dhoklas fluffed too, but they were not as soft/spongy, they were little hard, although edible! but what could have caused it to be hard?
Thank you
[Reply]
anuja Reply:
June 23rd, 2010 at 9:20 pm
Hi Pia,
Increasing the amount of yogurt and reducing the same amount of water should do the trick
[Reply]
June 20th, 2010 at 2:16 pm
hi Anuja,
i was wondering that instead of pressure cooker can we use the rice cooker as a pot with boiling water, for putting in the vessel of the batter.The rice cooker has a small hole for the steam to be let out.
[Reply]
anuja Reply:
June 23rd, 2010 at 9:25 pm
Hi Rohini,
As long as there is a place for the steam to escape. it’ll work
[Reply]
June 25th, 2010 at 4:14 pm
hi Anuja/Hetal,
I’ve never done this (posting comments on a website before). However, your sooji dhokla recipe made me!!
My husband can’t stop raving about it and now he can’t have enough. I believe I now could get away with putting no thought about what would snack to make and just make the easy dhokla and be praised
He has no idea it’s such a simple recipe and I have no intentions of telling him either
I’ve also tried the Manchurian and the amazing jalapeño pickle with good results. Thanks again.
[Reply]
anuja Reply:
June 25th, 2010 at 8:32 pm
Hi Radhika,
Thanks for all the compliments!
Glad you find SMTC useful
Enjoy
[Reply]
June 29th, 2010 at 10:32 pm
Hello hetal/anuja,
My qst is what is the substitute for eno fruit salt durning pregnancy. since I crave to make dhoklas but am little concerned about the soda part.
[Reply]
anuja Reply:
June 30th, 2010 at 2:15 pm
Hi Shamika,
Eno is Baking Soda plus citric acid and it is used to make the Dhokla spongy. It is used in such a small quantity and don’t think it’ll be harmful but if you still feel apprehensive about it, skip the Soda and just add a little additional Lemon Juice or Citric Acid. Warning: The sponginess factor will not be there
[Reply]
July 4th, 2010 at 6:32 pm
Hi Hetal/Anuja,
.
I tried your Dhokla receipe and it turned out to be very good. I don’t know cooking but your instructions in video were so clear that I was tempted to make it. Its really tasty….enjoying my Dhokla
Thanks.
[Reply]
anuja Reply:
July 8th, 2010 at 8:59 pm
Hi Faisal,
You can’t say “you don’t know cooking” anymore! You made the Dhokla…
Glad it was a success and you enjoyed it
[Reply]
July 18th, 2010 at 4:25 pm
hi hetal/anuja,
this is my favorite receipe of all the items. and i really enjoy this receipe. it comes out very well every time. but this time i tried this with refined semonila.usually i try it with normal rava.my dhokla did not rise.and secondly i was running short of eno so i added eno and baking soda. could that be the mistake.
[Reply]
July 20th, 2010 at 6:33 am
Hi Hetal / Anuja ,
Lovely way of demonstrating . Way to go gals . One small doubt I have .. Can we add lemon flavoured Eno instead of the regular one ? Thnx a bunch for the response .
[Reply]
July 22nd, 2010 at 4:13 am
Hey Hetal/ Anuja,
If i want to use half cup of suji, can you please give me the proportions for eno, curd and water? thanks alot
[Reply]
August 3rd, 2010 at 12:20 pm
i get many flavours of eno fruit salt like orange, lemon etc.. which one is better??
plz reply!!
[Reply]
August 11th, 2010 at 11:28 pm
[...] Dhokla (Yellow Steamed Cakes) [...]
September 10th, 2010 at 6:17 pm
Hare Krishna,
I have enjoyed your Visit to Krakow, Poland.
Kindly post some veg recipe of POLAND.
Wish you Good Luck.
[Reply]
October 30th, 2010 at 1:31 am
Best you could change the blog subject title indian recipe, cooking videos, How to make Sooji Dhoka – Indian Appetizer Recipes by Show Me The Curry to something more specific for your webpage you write. I loved the the writing withal.
[Reply]
December 5th, 2010 at 6:35 pm
Hai, Hetal & Anuja
In Sooji Dhokla –
By ENO Fruit salt do you mean ENO Fruit salt Antacid ( Fast refreshing Relief from upset stomach) or Eno Fruit Salt used for cooking is different.
[Reply]
hetal Reply:
December 7th, 2010 at 4:50 pm
Hi Agnes,
Yes, ENO the antacid is the same as ENO for cooking. Don’t be too alarmed. ENO is simply baking soda mixed with citric acid. Baking soda is supposed to calm an upset stomach.
[Reply]
December 6th, 2010 at 6:23 pm
Hi Hetal and Anuja,
I have a question for you both. I have the same dhokla stand that you guys used in your show. I made this dhokla also. But I found it very hard to take out each plate from its rack without messing up the dhokla. Every time i tried to pull out the plates with dhokla, the circular steel ring pierced into the dhokla and made tear marks on them.
Did you guys have the same problem? If you didn’t, can you please tell me how you managed to take out the plates keeping the dhoklas clean without any tear marks.
Thanks,
Prathima.
[Reply]
hetal Reply:
December 7th, 2010 at 10:37 pm
Hi Prathima,
You might want to fill the trays less so that the dhokla doesn’t come up so much. Also, when removing the trays, tilt them a little…it usually helps.
[Reply]
December 31st, 2010 at 7:25 am
Hi
I made Dhokla yesterday and they were quie sticky. What did I do wrong.
thanks
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hetal Reply:
December 31st, 2010 at 6:03 pm
Hi Varsha,
Sorry to hear that. Usually, the dhokla will be sticky if it has too much moisture or not enough oil.
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January 9th, 2011 at 5:46 pm
hi hetal n anuja,
will definitely try this recipe. as i simply love dhokla. i used to have them in india with papaya chutney…ummm loved it… actually i tried suji dhokla recipes be4 frm websites but in vain…hope this works as the jalebi recipe worked so this must also work…
thanx for this simple recipe…:)
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anuja Reply:
January 12th, 2011 at 5:16 am
Hi Ronith,
Papaya Chutney? Sounds really interesting – tell us more about it…
This sooji dhokla is awesome – you will love it
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January 17th, 2011 at 6:49 pm
Hi there!
oh m sure i’ll love it. yet to try it as m abt to go to my moms place this weekend.
cant wait to try it as soon as i return.
well, anuja in india dhokla is served with papaya chutney and coconut chutney. papaya chutney is made with thinly diced papaya pieces, thinly sliced green chillies. mustard seeds and curry leaves for tampering and grated coconut for garnishing and spices like salt, sugar, turmeric powder. i never tried making it at home so cant tell u how it’ll taste homemade. but these are the main ingredients for papaya chutney.
if u do decide to try making it then i’ll be glad to know that i distributated a bit of my knowledge in this website.
thanx
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anuja Reply:
January 22nd, 2011 at 3:36 pm
Hi Ronith,
That sounds delicious! We will have to look into it. Have a great time at your Mom’s!
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March 1st, 2011 at 7:12 pm
Hey Hetal & Anuja,
Im a die hard fan of ur site. I follow all ur recipes religiously. Im planning to try dhoklas dis time nd i don’t hv carom seeds:(:(…Are they a must in dhokla?? Also can i use baking soda instead of Eno salt? Gals, please reply at the earliest…Im waiting!!!
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March 10th, 2011 at 6:17 am
This recipe is awesome. Tried it many times and everyone just love it at home both in India and US. Have shared this site with many friends.This is an instant way to make dhokla specially if guests are expected.
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anuja Reply:
March 10th, 2011 at 7:37 pm
Hi Bhakti,
Thank you so much for your kind words and your support
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April 25th, 2011 at 1:42 am
Hi Anuja & Hetal
I tried Dhokla today, turn out good. Great taste & awesome!
Arigato!
Kris ( Japan)
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anuja Reply:
April 25th, 2011 at 2:19 pm
Thanks Kris for your feedback
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May 7th, 2011 at 10:39 am
thanks for the recipie.i love dhokla n try it today then tell u howz it
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June 22nd, 2011 at 8:52 pm
Hi Hetal,Anuja..
Thanks for all your wonderful dishes! I need some friendly advise. I bought ready made flour of Dhokla (grounded rice and daal)..but i am really stuck up as to how do i use that for making dhokla…i have soaked some quantity in adequate amount of water and added some yogurt and soda to it…it’s two days now…can you please help me know how do i make the dish..
Thanks
Devanshi
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hetal Reply:
June 23rd, 2011 at 7:43 pm
Hi Devanshi,
You would just need to add some green chilies and ginger, salt and maybe some turmeric to the batter. If the batter has been sitting for 2 days, it should be ready to steam.
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Devanshi Pandya Reply:
June 29th, 2011 at 5:37 pm
Thanks a lot Hetal!
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August 17th, 2011 at 1:27 am
Hey
Can you use anything besides the dhokla maker?
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hetal Reply:
August 17th, 2011 at 8:41 pm
Hi Manjit,
Yes, please see the video starting at 3:00 for an alternative to a dhokla stand.
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October 20th, 2011 at 8:00 pm
Hi H & A,
Tried this recipe couple of times.Came out very well. I wanted to know how this recipe is different from your rava idli recipe.
I am not trying to critique you, just a genuine question. I am a big fan of all your recipes btw. Thanks to you girls, my friends and family have branded me a s a good cook!
-D
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hetal Reply:
October 27th, 2011 at 7:10 pm
Hi Deepika,
No offense taken
You have a very valid question. The best analogy I can offer is that of upma and sheera. They both have similar ingredients and cooking styles, yet the tastes and dish itself is very different. Similarly, although most of the ingredients and cooking styles are similar, the slight change in ingredients/spices like ajwain and urad/channa daal plus the addition of the seasoning to the dhokla make both dishes completely different. Also, the way they are served makes the dish different…sambar, chutney, etc.
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November 12th, 2011 at 1:05 am
hey jsut wanted to ask what kind of suji shld we use?
extra coarse, coarse or Fine ..as we get all different kind here .
plz advice.
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November 30th, 2011 at 1:49 am
Hi hetal and Anuja,
So far this receipe was turning out very good when I was doing it without dhokla
Stand. Recently I got one but for some reason the dhokla us not rising that much.
Also I see lot of water dripping from the lid on the dhoklas while
Steaming. This dhokla stand is similar to yours
,my stock pot is quite big .
Let me know how can the dhoklas rise.
I am wondering if I should tie cloth around the lid as you did for khaman receipe.
Please advise.thanks in advance.
-bhavika
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hetal Reply:
November 30th, 2011 at 2:44 pm
Hi Bhavika,
Usually, the dhokla plates are pretty shallow, allowing less batter. Maybe that is why you feel the dhokla is not rising. If the moisture from the lid is making the dhokla wet, then definitely tie a towel or cloth on the lid…it will solve the problem.
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February 8th, 2012 at 9:08 am
Hi please tell me when you use cup size, is that the teacup size or measuring cup size (measuring cup size is usually a mug size)
Also the whipped cream, can I use that in the mango ice cream, as we dont get the whipped TOPPING you get in US. Also if I can use whipped cream as a subsitute, what consistency should the whipped cream be for the ice cream?
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hetal Reply:
February 13th, 2012 at 7:51 pm
Hi Sheila,
We use a standard US measuring cup which measures 8 fluid ounces. We don’t use teacups or mugs because they are not standardized…each one is different.
You can use this whipped cream in mango ice cream…just beat it to stiff peaks.
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March 9th, 2012 at 9:29 am
can i jst make them in the cooker without the wisthle???. and i jst hav lemon flavour eno will that work??
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April 2nd, 2012 at 8:08 pm
Hi,
Do you know if I can store these dhoklas in the refrigerator and serve them the next day? I am wondering if the fluffiness will be there after a day.
Thanks,
Rashmi
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hetal Reply:
April 4th, 2012 at 11:27 pm
Hi Rashmi,
Yes, you can store them in the fridge. You can microwave them. As leftovers, you can keep them as is. If you are making them a day ahead for a party or guests, leave the seasoning out and add it on the day of the party.
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May 1st, 2012 at 5:17 am
Hi
Ive been usning this recipe for a while and everything was perfect until recently. Every time i make the dhokla’s they turn out a little harder than usual and have a funny burnt like brown tinge to them. They also taste different to the normal taste. As far as i know, i’m following the recipe and nothing. Could you please make a few suggestions as to why this is happening?
Thankyou
Meera
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hetal Reply:
May 2nd, 2012 at 8:11 pm
Hi Meera,
Hmmm….I have had a brown tinge happen on me once because the turmeric did not get mixed in well and it showed up on the top of the dhokla. However, they were just as soft and the flavor was not different. Maybe there is some issue with your turmeric powder? Are you steaming them for the same time? Oversteaming can cause them to dry out a bit.
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July 4th, 2012 at 11:54 pm
I just made this when my friends made a surprise visit. They were surprised and generously praised the dhokla. It was huge hit! Thanks to you both! You guys are the best!
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September 19th, 2012 at 7:46 pm
excellent recipe…
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November 4th, 2012 at 8:17 am
i made the uff when allmy friends gave me a pleasent surprise . my frirends loed it . keep itup you guys are the best
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gokarny Reply:
November 4th, 2012 at 8:19 am
iam sory i made avegetable puff . but by mistake it printed uff
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November 16th, 2012 at 7:51 am
Hi Hetal and Anuja,
I have lemon/lime ENO fruit salt. Would that be ok to use for this recipe?
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hetal Reply:
November 28th, 2012 at 7:26 pm
Hi Vinita,
I once only had lemon/lime ENO and used it in place of the regular one. It works fine in this recipe as it has other sour flavors (from the yogurt and possibly chutney).
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December 5th, 2012 at 7:52 am
Hi Hetal and Anuja,
I have one question for you..If I want to send you any recipe where can I sent it and how?
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hetal Reply:
December 6th, 2012 at 8:58 pm
Hi Anuja,
You can send it to hetal@showmethecurry.com and/or anuja@showmethecurry.com
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January 5th, 2013 at 4:16 pm
Hi,
You both do an amazing job
Like a few people here, mine turned out red on the inside and I have found of the reason for it. However, I wanted to know if the red dhoklas were still edible
I am probably paranoid but I am making it for my in-laws who are visiting us for the first time
Thanks,
Smrithi
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hetal Reply:
January 8th, 2013 at 4:28 pm
Hi Smrithi,
The red was probably because the soda did not get mixed in properly. It should be alright to consume it.
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Smrithi Reply:
January 9th, 2013 at 12:42 pm
Thanks so much Hetel.
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