Sooji Dhokla is another variation of the famous Gujarati dish dhokla that can be prepared very easily with our recipe. Learn how to make this tasty sooji dhokla dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 30 minutes batter rest + 35 dhokla preparation + 10 minutes until garnishing
Recipe Yield: 3 servings (2 pieces per serving)
- Semolina (sooji or suji) - 1 cup
- Curd (dahi) - 1 cup
- Water - 1 cup
- Salt as per taste (namak swaad anusar)
- Ginger (adrak) - 1 tea spoon fine chopped
- Green Chilli (hari mirch) - 1 tea spoon fine chopped
- Plain ENO - 1/2 tea spoon
- Lemon (nimbu) - 1/3 of medium sized lemon
For steaming the batter:
- Refined Oil - 1 tea spoon
For garnishing the dhokla:
- Green Chilli (hari mirch) - 3 fine chopped
- Curry Leaves (kari patta) - as per taste and requirment
- Black Mustard Seeds (rai) - 1/2 tea spoon
- Refined Oil - 1 tea spoon to prepare the tadka
- In a deep mixing bowl take 1 cup semolina (sooji), 1 cup card (dahi) and 1/2 cup water together.
- Mix all the three ingredients wall and leave the batter to rest for 1/2 hour.
- After 1/2 hour the semolina (sooji) shall swell and rise a little. Again add 1/2 cup water and mix with the batter. The batter being prepared for the dhokla should be of medium thick consistency (not flowy and not very thick; as shown in the images below).
- Thn add salt as per taste (namak swaad anusar), finely chopped green chillis (hari mirch), ginger (adrak) and refined oil to it. Whisk all the ingredients well to form a uniform batter.
- Now add 1/2 tea spoon eno to it and mix it lightly in the batter. Do not whisk the batter much as it may not rise while steaming.
- Then squeeze the juice of 1/3 of lemon of medium size. Lightly mix the juice in the batter with your hands. The dhokla batter is now ready to be steamed.
- Take a deep cooking vessel (bhagona or pateela) that can fit into the steamer. Add 1-2 drops of refined oil to it and grease it on the inner side nicely.
- Now pour the dhokla batter into this vessel.
- Place a steamer over the gas stove and add water into it which is half the the height of the vessel containing the batter. Turn on the flame.
- **Please note the the vessel containing the batter should be half submerged in water in the steamer. This is required because all the water will evaporate in 20-25 minutes while you steam the dhokla batter and the dhokla may get overcooked and turn black.
- Now place the vessel containing the batter in the steamer and cover it with a lid. Lower the flame to medium level.
- Steam the dhokla batter for 20-25 minutes.
- Then remove the lid and poke a knife into the dhokla. If the knife comes out clean then turn off the flame, take out the vessel from the steamer and allow the it to cool.
Garnishing the dhokla:
- Now heat 1 tea spoon refined oil in a tadka pan and add mustard seeds (rai) to it.
- Allow the mustard seeds (rai) to crackle and then add the curry leaves (kari patta) and chopped green chillis (hari mirch) to the kadhai and prepare the tadka.
- Now pour the tadka over the dhokla prepared. Cut the dhokla into pieces of desired shape. The sooji dhokla is ready to be served.