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Instant Sooji Dhokla
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5 from 2 votes

Instant Sooji Dhokla

A steamed cake, made with sooji/semolina. Perfect as a snack with tea for brunch/breakfast or to entertain the guests.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Indian
Servings: 4
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

Ingredients for Instant Sooji Dhokla

  • Sooji/Rawa/Semolina - 1 cup medium grain
  • Yogurt - 1 cup
  • Ginger - 1 small piece minced fine
  • Green Chili - 1 small minced fine
  • Oil - 1 tbsp
  • Sugar - 1/2 tbsp
  • Salt - 1 tsp
  • Lemon Juice - 1 tbsp
  • Eno fruit salt original - 1 tsp

Ingredients for Tempering

  • Oil - 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Sesame seeds white - 1/2 tsp
  • Asafetida/Hing - a pinch
  • Green chillies - 2 slit fine lengthwise, seeds removed for less heat
  • Sugar - 1&1/2 tsp
  • Lemon juice - 1 tsp
  • Cilantro/Coriander leaves - 1/2 tbsp chopped fine
  • Water - 1/4 cup

Instructions

Making & Steaming the Instant Sooji Dhokla

  • Take a bowl and add all the ingredients, except Eno fruit salt, as mentioned under Dhokla ingredients.
  • Take a wire whisk and mix well into a smooth batter. It is a thick batter.
  • Cover and Set the batter aside for 12-15 minutes for resting.
  • Now take the idli or Dhokla steamer or a big pressure cooker or a deep pot with lid.
  • Set the steamer stand in the middle of the cooker/steamer. Fill the pan with water till the top of the steamer stand. Bring the water in the steamer to a boil.
  • Meanwhile grease a Dhokla plate or a 7 inch wide steel contained (katordaan) with oil. Grease the sides also.
  • Now add 1 tsp Eno fruit salt to the Dhokla batter. Whisk quickly and pour the batter into the greased container.
  • Set the batter container on the steamer stand inside the pot.
  • Cover with pot/cooker/steamer with its lid. If using pressure cooker, do not use the weight on top of it.
  • Steam the batter on high for 2 minutes and then steam for another 13 minutes on medium. Steam for total 15 minutes. Switch off the gas stove. Once the steam escapes, open the lid. Take out the container and Let the Dhokla sit there. Meanwhile, work on the tempering.

Making the Tempering

  • Heat oil in a pan and add hing/asafetida, black mustard seeds and sesame seeds to it. Reduce the heat to medium. Add curry leaves, green chillies and red chili powder. Once the seeds start cracking, add water, sugar and lemon juice. Bring it to a good boil and switch off yeh flame.
  • Your Dhokla Tadka is ready.

Cutting, Tempring & Serving

  • Take a sharp knife and slice the Dhokla steamed cake into squares or diamonds.
  • Pour the tempering over the cut Dhokla, evenly.
  • Let it sit for 2 minutes. Now take a flat spatula or a butter knife and carefully take out the sliced pieces of the Dhokla.
  • Sprinkle some fresh coriander or cilantro leaves and serve warm with Green coriander chutney.