Monday, 24 September 2012

Sooji Dhokla

  • Sooji/ Semolina (Coarse): 1 cup
  • Besan: 1 tbsp (optional)
  • Oil: 1 tbsp
  • Beaten Yogurt: 1/2 cup
  • Haldi: 1/8 tsp
  • Ginger : 1/2 tsp (grated)
  • Green chilli: 1 (finely chopped)
  • Salt: to taste (~ 1/2 tsp)
  • Water: 1/2 cup
  • Eno: 1tsp
  • For Seasoning:
    • Oil: 1 tbsp
    • Mustard seeds: 1 tsp
    • Hing: a pinch (optional)
    • Green chilli: 1 (slit from center)
    • Coriander leaves (chopped)
    • Coconut powder
  1. In a bowl, add sooji, oil, besan, yogurt, haldi, ginger, salt, green chilli and water. Mix well to form lump-free batter. The consistency of the batter should be like idli batter.
  2. Keep it aside for 15- 20 mins.
  3. Meanwhile, lightly grease with oil (~ 1 tsp) a plate/ flat pan in which you have to pour batter for steaming.
  4. Now take a pan/ cooker/ steamer.
  5. Add 1 cup of water in it. Boil the water.
  6. Add eno to the sooji batter. It will foam up.
  7. Immediately, pour the batter in the greased plate and steam in cooker/ steamer for 15- 20mins.
  8. After 15 mins, take a toothpick and insert in the dhokla. If it comes out clean then dhokla is ready, else steam it for few more mins.
  9. For Seasoning
    • Heat oil in pan. Add mustard seeds and hing. Let mustard seeds splutter.
    • Add green chilli. Cook for a minute and pour the seasoning over dhokla.
  10. Garnish with chopped coriander and coconut powder.
  11. Dhokla is ready to serve with chutney or tomato ketchup.

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