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!
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
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.
150 thoughts on “How to make Sooji Dhokla – Indian Appetizer Recipes”
Hi! I am a fan of Indian food although I am Italian lol. A close friend of mine is Indian and brought some of the Dhokla for lunch. Hers was white and she told me that she follows this recipe however does not add the turmeric. I am using course sooji and for the two times I have tried this, mine is showing a yellow color? She doesn’t understand why this happens and that it doesn’t stay white… any suggestions?
If you have not used any turmeric, your dhokla should not be yellow…no idea why it would turn yellow 🙁
Thanks for the fantastic recipe. My daughter, a picky eater ate lots of it.