Sunday, March 27, 2011

Sooji Dhokla

Prep Time: 20 min
Soaking Time: 20 min

Cooking Time: 15 min
Serves: 2 to3


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

10 comments:

  1. lovely dhoklas. I too make in sooji called semolina squares cut in diamond shapes with ofcourse all the seasonings etc.

    ReplyDelete
  2. i love dhoklas and enjoy them the most when i'm served this by someone else...lovely recipe!

    ReplyDelete
  3. Thank you Gargi and sorry for the late reply!!!

    ReplyDelete
  4. HEY....VEY NICE THIS ONE.I NEVER TRIED DHOKLA.THIS LOOKS EASY N YUMMY..
    U HAVE A NICE SPACE VTH AWESOME RECIPE
    HAPPY 2 VISIT HERE.

    MAHA

    ReplyDelete
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