Servings
Prep Time
Cooking Time
INGREDIENTS
- 1 cup sooji (semolina)
- 1 cup of plain yogurt
- 1 tsp of salt
- 1 tsp of citric acid
- 1 tablespoon of freshly grated ginger
- 1 tsp of haldi
- 1 tsp of green chutney (optional)
- 2 tsp of ENO (fruit salt)
- 1/4 cup of water for dhokla mixture
- 1 cup of water for steaming dhokla
- Cilantro and shredded coconut for garnish
- TIP: You can also add 1/2 cup of frozen mixed vegetables to the dhokla)
INGREDIENTS FOR TEMPERING (TADKA)
- 2 tablespoons of cooking oil (not olive oil)
- 1 tsp of mustard seeds
- 1 tsp of sesame seeds
- 7-10 curry leaves
- 1 tablespoon of white granulated sugar
- 1 cup of water
Dhokla is a vegetarian food item that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Khaman Dhokla is traditionally prepared with only chickpea flour (besan) and is prepared the same way as the traditional Dhokla. For this particular recipe, I decided to experiment by making the Khaman Dhokla using Sooji (Semolina) and I was blown away with the outcome. It is lighter and fluffier than the traditional Khaman Dhokla without compromising any taste!
Sooji is the coarsely purified wheat middlings of durum wheat. In India, it may be described as the residue of milled material, after the flour is grounded in a flour mill (chakki).
- Steam water in a large skillet/pan and place some type of stand in it to allow your cake stand to rest on it (you will use the cake pan for your dhokla mix)
- Oil your cake pan generously (I used a 9 -inch cake pan) and make sure it fits in your large pan and you can fully close the lid
- Mix the semolina and yogurt in a large bowl and let it rest for 10 minutes
- Then add citric acid, ginger, salt, haldi and green chutney (If adding vegetables, you will add them in now)
- Mix it well and add water (don’t add all the water at once) to get a thick batter consistency. You may have to add more or less water to adjust the consistency
- Once you have a pancake batter-like consistency add Eno, stir quickly in one direction for 30 seconds and pour the mixture in the cake pan
- Place the cake pan in the skillet and allow to steam for 20-25 min on medium flame
- In the meanwhile, we can prepare our Tadka by heating oil in a pan
- To the hot oil add in sesame and mustard seeds and curry leaves
- When they start to splutter, lower the flame and add in the water and sugar
- On high flame, allow the tadka to come to a boil and till the sugar has dissolved and set aside
- After 20 minutes, remove the dhokla from the steamer and allow to rest
- Transfer the dhokla to a plate by placing your plate on top of the dhokla pan and flipping it over
- Cut into desired pieces
- Garnish with cilantro
- Pour the Tadka over the Dhokla by using a spoon
- Garnish with more cilantro and coconut
- Allow to rest for 10-15 minutes
- Enjoy!
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