Sambar Dhokla (Gujarati Steamed Semolina Cake with South Indian Flavour)

             Dhoklas are a very popular Gujarati snack that are enjoyed as a light breakfast or as a tea-time snack. As they are steamed, they are a healthy option for young and old alike. They can be made more nutritious by adding spinach, carrot, beetroot or tomatoes all in a pureed form. 

          This is an instant version prepared with sooji (semolina) which can be dished out in no time. Today I gave a twist to the original Dhokla by adding some sambar powder for a South Indian flavour. So check out the step by step pictorial recipe to prepare it.

          The procedure remains very much the same, except for the change of few ingredients. I gave a tempering of mustard seeds, curry leaves, sesame seeds, asafoetida and split urad dal (black gram). 

        Serve this delicacy, garnished with fresh grated coconut and chopped coriander leaves. These healthy fluffy bites can also be enjoyed anytime of the day with some green chutney. They are not only wholesome but they can be packed for a lunch box meal too.

• 1/2  cup sooji (semolina)
• 1/4 cup yoghurt
• 2 tbsp. fresh coconut, grated
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. sambar powder
• 2 tbsp. oil
• 1/2 tsp. red chili flakes
• 1 tsp. eno fruit salt
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
•  chopped coriander leaves & grated fresh coconut to garnish 

          In a bowl, whisk together semolina, yogurt, salt to taste, turmeric powder, chili flakes, sambar powder, coconut and 1 tsp. oil with required quantity of water into a smooth batter of pouring consistency. Leave aside for 30 minutes.

          Just before steaming, add the eno fruit salt and mix well. Pour the contents into a greased steel container / plate and steam for 15-17 minutes (first 5 minutes on high flame and the remaining on low flame.

          When cool, cut into desired shapes and keep aside. Heat remaining oil in a pan and temper with mustard seeds and curry leaves. 

          After it stops crackling, add the sesame seeds and saute for a few seconds. Switch off the flame and add 2-3 tbsp. water to it. 

          Mix well and pour this tempering on the prepared dhokla. Serve, garnished with coconut and coriander leaves.


                     

                   Whisk semolina, yogurt, salt, turmeric powder, chili flakes, sambar powder, 
                   coconut & 1 tsp. oil with some water into a smooth batter of pouring 
                   consistency. Leave aside for 30 minutes.

                       Just before steaming, add eno fruit salt & mix well.

  
                       Pour contents into a greased steel container & steam for 15-17 minutes.
                       When cool, cut into desired shapes & keep aside.

                     Heat remaining oil & temper with mustard seeds & curry leaves. Add 
                     sesame seeds & saute few seconds. Switch off flame & add 2-3 tbsp. water. 
                     Mix well & pour tempering on the dhokla. Serve, garnished with coconut                                           & coriander leaves.