|"Suji Ka Dhokla"|
Suji ka Dhokla or Rava Dhokla is a quick and easy snack which can be prepared in no time. Dhokla is a popular vegetarian snack from Gujarat, a state from the western region of India. This dhokla is made from Suji (Semolina) and Dahi (Curd / Yogurt) and unlike the traditional Dhokla requires no fermentation. To make the batter light and airy I have used Eno (fruit salt).
Here is an easy to follow recipe for making soft n fluffy Suji Ka Dhokla... which not only tastes great but is a healthy snack option too.
Suji (Rava / Semolina) - 1 cup
Dahi (Curd /Yogurt) - 1 cup
Ginger Green chili paste - 1 tablespoon
Salt as per taste
Water 1/2 cup or as needed
Eno (Fruit salt) - 1 teaspoon
Black pepper corns, crushed - 1/2 teaspoon (optional)
Red chilli powder - 1/4th teaspoon (optional)
White sesame seeds - 1/2 teaspoon
Oil for greasing
For the tempering
Curry leaves - 8-10
Green chilies, (Slit lengthwise) - 3-4 pcs
Mustard seeds - 1/2 teaspoon
White urad dal - 1/4th teaspoon
Oil - 1.5 tablespoon
Place the suji and dahi in a large mixing bowl add salt as per taste and mix well, ensuring that there are no lumps. If needed add water a little at a time to get a thick batter. (The batter should not be runny)
While the dhokla batter is resting we can prepare the plate or tin in which we want to steam the dhokla. I have used my 8 inch regular cake tin for steaming the dhokla, just lined it with vegetable oil. If you have a dhokla steamer and plate then you can use the same. Since I don't have a dhokla steamer I have used a kadhai with a lid and my vegetable steamer worked well as a base to keep the dhokla tin.
Keep your steamer ready and if you are using a kadhi to steam then add around 3-4 cups of water to the kadhai,put the steamer, turn on the flame and let the water start boiling. Keep the dhokla tin lined with oil handy as now we need to work really fast.
The suji in the dhokla batter would be ready after 20 -25 minutes of resting , add the Eno (fruit salt ) and mix really fast. (The moment Eno comes in contact with the batter, you will notice that small air bubbles start to appear and this is what makes the dhokla rise making it soft and fluffy)
Once the Eno is mixed with the dhokla batter quickly transfer it into the greased tin.
Sprinkle the crushed black pepper corns, red chilli powder and white sesame seeds over the ready dhokla batter. Place the dhokla tin in the ready steamer and let it steam for 15 - 18 minutes or until its cooked well.
Once the dhokla is ready just run a knife around the sides to loosen the dhokla, let it cool down well before cutting. In the mean time we can prepare the tempering.
For the tempering
Heat oil in a small pan or kadhai, add the white urad dal once it starts changing colour add the mustard seeds. As soon as the mustard seeds start popping add the curry leaves along with the slit green chilies. Immediately turn off the heat as we don't want the curry leaves and green chilies to turn brown. Quickly pour the tempering over the Dhokla.
Cut dhokla into desired shape and serve along with chutney of your choice.
You could serve this Dhokla with any of these Chutney...
This recipe is from my aunt and I have been making this Dhokla for quite some time. It's always a hit in our family.... last vacation when we met I thanked her for the wonderful recipe and she came up with a suggestion of mixing Eno (fruit salt) with water just before adding it to the batter. I was a bit reluctant to do so but as she insisted that she has been following it and the result is much better so I too gave it a try and it really worked.Just take a teaspoon of Eno in a serving spoon add around 2 teaspoons of water and immediately add it to the ready batter and mix well. If you want to follow this method just reduce the water in the batter or else it will become runny.
"Eno" is the brand name of fruit salt which I have used.