Instant Sooji Ka Dhokla / Steamed Semolina Cakes

Dhokla is famous gujrati snack, traditinally it is made with gram flour or besan (find the recipe here & here )but this recipe uses sooji/semolina , both ways it make super soft spongy dhoklas.I love both versions of dhoklas and it is great for breakfast or snack.


For the batter
Sooji Semolina:- 1 Cup
Besan/Gram flour/Chickpea flour-1 Tbsp
Yogurt:- 1/2 Cup
Water:- 1 Cup
Sugar:-1 Tsp
Turmeric:- 1/4 Tsp
Ginger-Green chilli paste:-1 tsp
Eno's fruit salt-1 tsp

For the tempering
Oil:-1 Tbsp
Mustard seeds/rai/sarson):-1/2 Tsp
Sesame seeds/til:- 1/2 Tsp
Green chillies,chopped:- 2
A pinch Asafoetida(hing)

For the garnish
1 Tbsp Chopped cilantro leaves (dhania)


1. Mix together all the ingredients for the batter except the eno fruit salt using water to make a thick batter.

2. Add the eno fruit salt, sprinkle a little water over the fruit salt and mix well.

3. When the mixture rises, pour it into a greased thali and steam for about 15 minutes.

4.For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. when the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.

Cut into pieces & Garnish it with coriander leaves

Serve with green chutney



Akila said...

Delicious dhokla
Event: Dish name starts with S till May 30th and a giveaway

Sapana Behl said...

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Nilu A said...

Super spongy and inviting dhoklas... Love it.... I'm a new blogger... Do visit my blog..

divya said...

wow.. mouthwatering.. nice click..:)

M D said...

Love dhoklas and yours looks so pretty and delicious!

Priya Suresh said...

Excellent snack, feel like having some.

Swathi Iyer said...

Dhokla looks delicious.

preethiDhinesh said...

Love this recipe

Anonymous said...

what is the substitute of I/2cup yoghurt

Anonymous said...

Does the semolina need to be steamed or slightly roasted?

Preety said...

I usually don't roast the semolina but you can if you want i directly mix and steam all the ingredients together

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