Sooji (Rava/Semolina) Dhokla

This instant dhokla recipe is great to whip up for a quick lunch or snack!

Servings: 6

Ingredients:

Dhokla Batter:

• 1 cup semolina

• 2 tbsp crushed peanuts (omit this if allergic)

• ½ cup corn

• ⅓ cup regular or Greek yogurt

• 1 tsp minced green chilies

• 1 tbsp minced ginger

• 2 tbsp sugar

• ¼ tsp citric acid (or 2 tbsp lemon juice)

• 1 tsp salt

• 2 tbsp oil (i use vegetable oil for this)

• ¼ tsp turmeric powder

• 2 tbsp chickpea powder

• 1 cup + 1 tbsp water

• 1 tsp Eno (fruit salt)

Topping:

• 2 jalapenos, sliced into 2 inch pieces

• ½ tsp salt

• 1 tsp lemon juice

• 1 tbsp oil

• ¼ cup chopped cilantro

Tempering/Vaghar:

• 4 tbsp oil

• 1 heaping tsp mustard seeds

• 1 heaping tsp sesame seeds

Directions:

1. Add all the batter ingredients except the Eno and 1 tbsp water into a large bowl and beat to ensure it’s mixed evenly

2. Add Eno and 1 tbsp water to the dhokla batter and mix well

3. Pour the batter onto a greased 9.5 inch steel pan (thaali)

4. Place the pan into a steaming pot and steam for 15-20 minutes

5. Once the dhokla is done steaming remove it from the steam pot and let it cool for 10 minutes

6. While it’s cooling, prepare the jalapeno topping by adding jalapeno, salt, lemon juice and oil to a bowl and mixing. Microwave for 1-1.5 minutes

7. Prepare the tempering by adding oil to a small pan on medium heat

8. First add the mustard seeds and once it starts bubbling add the sesame seeds

9. Let the tempering bubble for about 30 seconds then remove from heat

10. Cut the dhokla into diamond shaped pieces (or whatever preferred shape you want)

11. Top with cilantro, jalapenos and drizzle on the tempering

12. Enjoy!

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