Suji Dhokla
Soft and fluffy suji (semolina) dhokla — a healthy, steamed Indian snack that’s quick and easy to make.
Ingredients
Equipment
Method
- In a bowl, mix suji, curd, green chilli paste, sugar, salt and oil. Add little water to make a thick batter. Cover and rest for 15 minutes so suji absorbs moisture.
- After resting, check consistency. If batter is thick, add a bit more water so that batter becomes pourable (like idli batter).
- Have your steamer ready and water boiling. Add fruit salt (ENO) or baking soda to the batter and gently stir — you will see bubbles. Do not overmix.
- Grease a tray or plate with oil and immediately pour the batter into it. Place in steamer, cover and steam for 15 minutes (or until a toothpick inserted comes out clean).
- Once done, remove the tray and let it sit a minute. Then invert onto a plate and cut into cubes or slices as desired.
- For tempering: heat little oil, add mustard seeds, cumin seeds. When they crackle, add sesame seeds and slit green chillies. Fry for a few seconds then pour directly on top of dhokla. Garnish with fresh coriander.
- Serve suji dhokla hot or warm with green chutney or tamarind chutney.
Notes
If ENO is not available, use a pinch of baking soda just before steaming but avoid overmixing the batter. For softer texture, use fine suji.