RECIPE OF SOOJI DHOKLA (SEMOLINA DHOKLA)
Dhokla is a famous dish of Gujarat. It is prepared from steam. Dhokla is usually made from rice and lentils. But today we will make dhokla from semolina. It does not require grinding or fermenting, yet it swells well to become soft and spongy as well as delicious. Apart from this, the tempering done in it gives the dhokla a wonderful aroma and distinctive taste.
very less Oil used in Semolina Dhokla, it is a nutritious & tasty snack for those who are avoiding oil. It is also very light and healthy to eat.
● CUSINE – INDIAN (GUJARATI)
● COURSE – BREAKFAST
● KEYWORD : – SEMOLINA DHOKLA,
● DIET / MEAL TYPE : – VEGETARIAN
● SOAKING TIME :- 30 TO 35 HOURS
● PREPARATION TIME :- 10 MINUTES
● COOK TIME :- 10 TO 15 MINUTES
● TOTAL TIME : – ABOUT 55 MINUTES
● STORAGE TEMPERATURE :- ROOM TEMPERATURE
● SERVINGS : – 4 MEMBERS🍴
● TASTE :- SPICY
● RECIPE YIELD :- 7-8 HOURS
EQUIPMENTS USED
● STEAMER
● KADAI / TADKA PAN
● SPOON (LADLE)
● MIXING BOWL
● 2 PLATES
Required Ingredients
For dhokla
1. Semolina : 1 cup ( 250g. )
2. Curd: 1 cup
3. Water : 2 glasses (As required)
4. Green chili paste : 2tsp
5. Salt : 1 tsp (As required)
6.Oil : 2tsp
7. Baking Soda : 1/2 tsp
8. Red chili powder : 1/2 tsp
For tempering:
1. Oil : 2 tsp
2. Black mustard seeds: 1/2 tsp (Rye)
3. Curry leaves : 4 to 5 leaves
4. Asafoetida : 1/2 tsp
5. Green Coriander : Finely chopped
RECIPE OF SOOJI DHOKLA (INSTRUCTIONS)
1) In a large Mixing bowl add semolina and curd then mix it. Now add little water to it and prepare a thick batter like idli batter. Beat this batter in only one direction.
BATTER
2) Now cover this batter and keep it to set for 30 minutes.
3) After 30 minutes the batter is ready to swell. Now add salt and green chili paste to it and mix it well.
Dhokla batter
4) To steam the Dhokla in a steamer or kadai, keep the water for heating.
5) Grease the plate with oil all around for making Dhokla.
6) Now take half the batter out of the puffed Dhokla batter, add 1 tsp oil and 1/4 tsp baking soda and spread it in the same direction and immediately spread it on a greased plate. Then immediately put this plate on the steamer (if you want) sprinkle red chili powder on it.
Steam dhokla [How to steam dhokla]
7) Now cover the steamer and reduce the gas flame to medium, steam for 10 minutes. After 10 minutes, check with a knife, if the mixture does not stick to the knife, then the dhokla is cooked.
Switch off the gas and take out the Dhokla plate. Let it cool down for some time. Now cut the base of this dhokla into square pieces and sprinkle green coriander.
BASE OF SEMOLINA DHOKLA
8) Prepare the second plate of Dhokla by the method of step number 5 to 7 for the remaining batter.
TEMPERING THE DHOKLA
9) Now heat oil in a pan to temper the dhokla. As soon as the oil is hot, add mustard seeds, when the mustard seeds start crackling, add asafoetida and curry leaves, (if you want, you can also add pieces of green chilies) Fry for 5 to 10 seconds on medium heat.
10) Now spread this tempering over the prepared dhokla with the help of a spoon.
TADKA ON THE DHOKLA
11) Spread the tempering on the other prepared Dhokla plate as well. Dhokla is ready.
DHOKLA IS READY
Serve Dhokla with coconut chutney / coriander chutney or tomato ketchup.
Serve dhokla with chutney or tomato ketchup
SERVE DHOKLA WITH CHUTNEY
HOW TO MAKE SEMOLINA DHOKLA. [ STEP BY STEP WITH PICTURES ]
1) In a large Mixing bowl add semolina and curd then mix it. Now add little water to it and prepare a thick batter like idli batter. Beat this batter in only one direction.
2) Now cover this batter and keep it to set for 30 minutes.
3) After 30 minutes the batter is ready. Now add salt and green chili paste to it and mix it well.
4) To steam the Dhokla in a steamer or kadai, keep the water for heating.
5) Grease the plate with oil all around for making Dhokla.
6) Now take half the batter out of the swelled Dhokla batter, add 1 tsp oil and 1/4 tsp baking soda and spread it in the same direction and immediately spread it on a greased plate. Then immediately put this plate on the steamer (if you want) sprinkle red chili powder on it.
7) Now cover the steamer and reduce the gas flame to medium, steam for 10 minutes. After 10 minutes, check with a knife, if the mixture does not stick to the knife, then the dhokla is cooked.
Switch off the gas and take out the Dhokla plate. Let it cool down for some time. Now cut the base of this dhokla into square pieces and sprinkle green coriander.
8) Prepare the second plate of Dhokla by the method of step number 5 to 7 for the remaining batter.
TEMPERING THE DHOKLA
9) Now heat oil in a pan to temper the dhokla. As soon as the oil is hot, add mustard seeds, when the mustard seeds start crackling, add asafoetida and curry leaves, (if you want, you can also add pieces of green chilies) Fry for 5 to 10 seconds on medium heat.
10) Now spread this tempering over the prepared dhokla with the help of a spoon.
11) Spread the tempering on the other prepared Dhokla plate as well. Dhokla is ready.
Serve Dhokla with coconut chutney / coriander chutney or tomato ketchup.
suggestion
1. You can also use 1tsp eno fruit salt instead of baking soda in Dhokla.
2. Before placing the plate fill of batter, the water kept in the steamer should come to a boil and steam the dhokla on medium heat, this will make the dhokla spongy.
3. Beat the dhokla batter in the same direction, this will make the dhokla soft and light.
*** You can eat semolina dhokla with breakfast or tea in the evening. Even if we are going on a picnic, we can enjoy making semolina dhokla and eating it. Apart from this, children can also be given by filling them in the lunch box.
★★ If you like this recipe, you can also try other recipes such as :-
tea-masala-powder-recipe-in-english/
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