Dhoklas are very popular Gujarati snacks that are mostly relished as an evening tea-time snack, lunch box meal or for breakfast. They are generally prepared either with besan (Gram flour), sooji (semolina) or both combined. This is an instant version and can be dished out in no time.
Today I decided to combine sooji with maida, It turned out extremely fine without any problem. So there is absolutely no need to worry if besan is unavailable. Do go ahead and try with maida and relish with green chutney for an enjoyable light meal.
- 1/2 cup sooji (semolina)
- 1/2 cup maida (plain flour)
- 2 tbsp. yoghurt
- salt to taste
- 2-3 tbsp. oil
- 1 tbsp. kasoori methi (dry fenugreek leaves), crushed
- 1 tsp. chicken masala
- 1/2 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. eno fruit salt
- 1 tsp. oil
- 1 tsp. mustard seeds
- 1 sprig curry leaves
- 1 tsp. sesame seeds
- 1 pinch of asafoetida
- 1 tbsp. fresh grated coconut
- 1 tbsp. coriander leaves, chopped
- green chutney to serve
In a bowl, whisk together sooji, maida, salt, yoghurt, turmeric powder, kasoori methi, red chili powder, chicken masala and 2-3 tbsp. oil with required quantity of water to form a smooth batter of pouring consistency. Leave aside for 30 minutes.
Just before steaming, add the eno fruit salt and combine well. Pour this into a greased steel container / plate and steam for 15-17 minutes (5 minutes on high flame and the remaining on low flame).
When it has cooled down, cut into desired shapes. Heat 1 tbsp. oil in a pan and temper with mustard seeds. Allow it to splutter.
Now add the asafoetida, curry leaves and sesame seeds. Saute for a few seconds and switch off the flame.
Add 2-3 tbsp. water to it and pour this tempering on the steamed dhoklas. Garnish with fresh grated coconut and coriander leaves. Serve with green chutney.