Dhoklas are a very popular Gujarati snack item that are enjoyed as a light breakfast or as an evening tea-time snack. As they are steamed, they are an 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 and a very easy 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.
The procedure remains very much the same as Dhoklas are generally prepared, 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 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.
- 3/4 cup sooji (semolina)
- 2 tbsp. yoghurt
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. 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 tsp. fresh grated coconut
- 1 tsp. coriander leaves, chopped
In a bowl, whisk together sooji, yoghurt, salt to taste, turmeric powder, chili flakes, sambar powder 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.
Mix together sooji, yoghurt, salt, 1 tsp. oil, turmeric powder, red
chili flakes and sambar powder with required quantity of water......
.......into a smooth batter of pouring consistency. Keep aside for
Just before steaming, add the eno fruit salt and combine well.
Pour into a greased container and steam for 15-17 minutes.
When cool, cut into desired shapes.
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
Pour this tempering on the prepared dhokla.
Serve, garnished with fresh grated coconut & coriander leaves.