How to make Sooji Dhokla – Indian Appetizer Recipes

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.

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150 thoughts on “How to make Sooji Dhokla – Indian Appetizer Recipes

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  2. I am vege n I cannot eat yoghurt for health reasons so what can I use I stand of that in the Dhokla. M not Indian n I just loved yo cooking shows I saw online.i dnt know how to cook Indian food u made it possible ….thanks a million. Pliz reply…


  3. I am vege n I cannot eat yoghurt for health reasons so what can I use I stand of that in the Dhokla. M not Indian n I just loved yo cooking shows I saw online I dnt know how to cook Indian food u made it possible ….thanks a million. Pliz reply…


  4. Hi,
    I tried the dhokla recipe in a dhokla stand in pressure cooker without whistle. But after 15 min when i removed the cooker lid the dhoklas were all wet with water and had become soggy..what did i do wrong?? .. why did this happen and how to prevent it???


  5. Hi Hetal & Anuja,

    Both of you are doing great job. I love all your recipes. You always mention each and every minute things in your recipes which help us to understand quickly, however many others don’t mention those things. I am very big fan of yours. In between, I can’t forget to say that both of you are gorgeous and well maintained. Whats the secret behind this? I mean you gals cook such a yummmmy recipes and how can you control..!!:)

    Well, you might get bored with my long essay.. so back to my question which is, Can I use soda as an alternative for Eno fruit salt & instead for cooking it in pressure cooker can I cook it in oven as I always do the same with ready made dhokla mix?

    Waiting for reply.



  6. Hi Ladies,

    I make this recipe all the time and it turns out PERFECT every time! My only problem is I put the entire batter in one thali, the thali is bigger than yours but still small. They rise very high. I was wondering if I can half the recipe so it wouldn’t be too high and just the right amount for my thali?

    Also, I read on the comments above that you have besan dhokla on your list. I really hope you show us because i have had disastrous attempts every time i tried.

    Thanks a lot.

  7. Hi,
    You both do an amazing job πŸ™‚
    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 πŸ™‚
    I am probably paranoid but I am making it for my in-laws who are visiting us for the first time πŸ™‚

    1. 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).

  8. 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!

  9. 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?

    1. 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.

  10. 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.


    1. 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.

  11. can i jst make them in the cooker without the wisthle???. and i jst hav lemon flavour eno will that work??

  12. 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?

    1. 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.

  13. 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.


    1. 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.

  14. hey jsut wanted to ask what kind of suji shld we use?
    extra coarse, coarse or Fine we get all different kind here .
    plz advice.

  15. 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! πŸ™‚


    1. Hi Deepika,

      No offense taken πŸ™‚ 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.

  16. 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..


    1. 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.

  17. 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.

  18. 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!!!

  19. 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 πŸ™‚

  20. 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…:)

  21. 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.

    1. 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.

  22. 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.

    1. 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. πŸ™‚

  23. 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.

  24. 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

  25. 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 .

  26. 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 dhokla did not rise.and secondly i was running short of eno so i added eno and baking soda. could that be the mistake.

  27. 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 :).


    1. Hi Faisal,
      You can’t say “you don’t know cooking” anymore! You made the Dhokla… πŸ˜‰
      Glad it was a success and you enjoyed it πŸ™‚

  28. 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.

    1. 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 πŸ™

  29. 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 πŸ™‚

    He has no idea it’s such a simple recipe and I have no intentions of telling him either πŸ˜›

    I’ve also tried the Manchurian and the amazing jalapeño pickle with good results. Thanks again.

  30. 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.

  31. 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

  32. 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 ?

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