Recipe by Maya Akhil
Dhokla is a Gujarati snack item traditionally made from rice and daal. Try this super simple, super quick recipe using Sooji (Semolina). These soft and spongy cushions taste even better when paired with a cilantro chutney.
Place the sooji (semolina), carom seeds and oil in a bowl. Mix well until there are no lumps.
Then pour the Yogurt into a bowl, add turmeric powder, salt, ginger and green chillies. Mix well. Add yogurt mixture into sooji and mix well. Add in the water and mix until a smooth batter forms and there are no lumps. Allow the batter to rest for 15-20 minutes. fill an idli steamer with 1 – 1.5 inches of water and bring to a boil. Add ENO fruit salt to the batter and mix well. The batter will foam up. Pour the batter immediately into a greased plate (filling only halfway up) and steam cook in an idli maker / pressure cooker for about 15 mts in medium flame.
Insert a knife into the center. If it comes out clean, then it is done. Switch off the stove and remove the dhokla stand from the stock pot. Let it cool for a few minutes.
Heat oil in a small pan at medium heat. Splutter the mustard seeds. Add slit green chilies and let them cook for 30 – 40 seconds. Switch off the stove. Pour the seasoning over the prepared dhokla and sprinkle chopped cilantro and freshly grated coconut. Cut dhokla into square pieces and serve warm with cilantro / mint chutney.
||1 cup, well beaten|
||1 tbsp (grated)|
||2 – 3, finely chopped|
||1 tbsp or to taste|
||2 tbsp, chopped|