Sooji Ka Dhokla

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Dhokla's are basically steam cooked snacks from Gujarat (Western India). Dhokla is made with fermented batter of different flours, or lentils or rice etc. This is an easy to follow and quick recipe for Semolina dhokla. Sooji is also known as rava and in English it is called as semolina. Semolina is made from wheat and is considered as light. Semolina is rich in carbohydrate, protein, and dietary fibers. It is also rich in Iron. This semolina/rava dhokla is a very light, healthy, delicious and nutritious breakfast. It also has very little oil so light on fat as well. Try this dhokla recipe and please do share your comments. Happy cooking, Shuchi

Ingredients
(serves 4)

Semolina (sooji ) 1 cup
Sour yogurt (Dahi) ¾ cup
Grated ginger 1 tsp
Finely chopped green chili 1 tsp
Water about ¼-½ cup
Turmeric powder ½ tsp
Sugar 1½ tsp
Asafoetida a pinch
Salt little more than ¾ tsp
Oil 1½ tsp
Fruit salt (eno) 1 tsp

For Seasoning (tadka):

Oil 2 tsp
Mustard seeds 1 tsp
Green chili 2

To serve:

Chopped coriander leaves 1 tbsp
Grated coconut 1 tbsp
Green chutney as per taste

Method of preparation :

In a bowl take semolina, salt, turmeric powder, sugar, asafoetida, grated ginger and chopped green chili. Add yogurt (curd/dahi) and mix all the ingredients well. Add water and mix well again. whisk batter a few times in one direction. Keep the batter aside for 10 minutes.
Grease a 6inch baking roung dish. Keep aside .
Boil 1 cup water in the pressure cooker or steamer.
After 10 minutes semolina will absorb the water. Now check the consistency of the batter, add more water if needed - it should be easy to pour. Add oil in the batter. Mix well.
Now take half of the batter, add half fruit salt and pour 1 tsp water on top of fruit salt (Eno/ Alka-Seltzer). Mix well with light hands.
Pour the batter in the greased baking dish. Place the dish in the pressure cooker, and cover the lid. Do not forget to take the whistle off.

view of dhokla batter in the steam cooker

Steam cook dhokla for about 12 minutes on medium heat.
After 12 minutes turn off the heat and take out the dish. Let it cool down for 2 minutes then cut the dhokla into desired size.
Reapeat the process from step no 5-8 to steam cook the remaning batter. If you have dhokla thali then you can cook all the dhokla together in one round in the steamer.

For Seasoning (tadka):

Remove the stem, wash and slit the green chilies from middle in lengthwise.
Heat oil in a small pan. Add mustard seeds, when seeds stop spluttering add slitted green chilies fry for a few seconds. Turn off the Heat. Pour the seasoning on top of dhokla.
Garnish the dhokla with chopped coriander leaves and grated coconut.
Serve delicious sooji ka dhokla with coriander chutney .

Some Tips and Suggestions:

I have a dhokla thali set in which I can steam the entire batter in one round. If you have a big steamer or big pressure cooker you can make the entire dhokla at a time in the big baking dish or in the dhokla thali.
Make sure to whisk the batter in one direction so air stays in and dhokla becomes fluffy and lighter.
To make the sour yogurt (dahi) leave the plain fresh yogurt outside the fridge in room temperature for 7-8 hours.