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.