Soaking Time: 20 min
Cooking Time: 15 min
Serves: 2 to3
- Coarse Sooji / Upma rava (dry roasted & cooled) - 1 cup
- Fresh thick curd - 3 to 4 tbsp
- Water - 1.25 cups
- Lemon juice - 2 tsp
- Turmeric powder - pinch
- Eno fruit salt - 1 tsp
- Fresh tender ginger (grated) - 2 tsp
- Green chilly (deseeded & chopped finely) - 1 medium sized
- Vegetable Oil - 2 tbsp
- Vegetable oil (to grease pan) - 1 tbsp
- Salt - to taste
- Sugar - 1/2 tsp
- Vegetable oil - 2 tbsp
- Mustard seeds - 1 tsp
- Sesame seeds - 2 tsp
- Asafoetida powder - pinch
- Curry leaves - 12 to 15
- Dry red chillies (vertically slit & deseeded) - 4 to 5
- Green chillies (vertically slit & deseeded) - 4 to 5
- Fresh/frozen grated coconut (optional but recommended) - 2 tbsp
- Cilantro (finely chopped) - 3 tbsp
- Dry roast rava until light brown; set aside to cool.
- Beat curd well, add water, salt, sugar, lemon juice, turmeric powder, grated ginger, chopped green chillies; combine well.
- Add the above spiced curd water to the roasted and cooled rava; add vegetable oil; set aside for twenty min.
- Transfer sooji mixture in to a vessel, do not cover with lid; steam cook for about 15 min without the cooker weight.
- Meanwhile heat oil in a tadka ladle; add mustard seeds & let it splutter.
- Add sesame seeds; saute for a min or two on low flame.
- Add asafoetida powder, curry leaves & saute for a min.
- Switch off gas; add vertically slit, deseeded green chillies, red chillies; mix well & set aside.
- Once sooji dhokla is done, give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
- Cool dhokla completely before cutting them in to desired shapes or else they stick to the pan.
- Season & garnish with the above mentioned ingredients.
- Serve along with green chutney and dates, tamarind chutney.