Crispy Sooji Dhokla

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I am so thrilled to be sharing this instant Dhokla recipe with you guys! Dhokla are often eaten as a breakfast or lunch food, and can either be yellow or white depending on the type you make. Today I’m showing you how to make Sooji Dhokla which are white in color, a little sour in taste (from the yogurt) and have a great kick thanks to tons of garlic, ginger and green chilis in them. I make these often for my children and for my family!

Special Ingredients :

Coarse Sooji and Eno fruit salt which are used in this recipe can easily be found at your local Indian grocery store. Be sure not to use “fine” sooji or roasted sooji for this recipe. I like to use these mini Eno Fruit Salt Packets because they are perfectly proportioned for this recipe as it uses one entire mini packet and you don’t have to measure! You can also check out my Patel Brothers Shopping Guide to see more of my favorite items and how I use them!

What to Eat Dhokla with:

I love to serve these with my Cilantro Chutney , garlic chutney , and if you are making these for your kids, they might love to dip them into ketchup!

How to Make Dhokla Kid Friendly:

For a kid friendly recipe, keep everything the same but omit the green chilis, and use 2 cloves of grated garlic and 1/2 tsp of grated ginger. You can also skip the tadka for children if they have preferences about texture.

Additionally, you can grated broccoli and carrots to the batter or beet puree, spinach puree before steaming to sneak in more veggies!

How to Steam Dhokla:

You will need a steamer like this one I have, or you can use a wide bottom pot, fill it with water, then use a trivet to prop up a round cake pan or thali that is at least 2 inches deep. Make sure the pot had a lid that tightly fits over the top. This recipe also calls for ginger and garlic to be finely grated and the best tool for that is this microplane- one of my most used kitchen tools! I also absolutely love this mini ball whisk – so much easier to clean and use than a traditional whisk.

Crispy Sooji Dhokla

Crispy Sooji Dhokla

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SERVES: 2 People

PREP TIME: 15 mins

COOK TIME: 20 mins

TIME: 35 mins

The Chutney Life

Ingredients

1 cup whole milk Greek Yogurt like Chobani

1 cup coarse sooji

1 tbsp neutral oil

1 tbsp garlic, finely grated (best grated on a microplane)

1 tbsp grated ginger, best grated on a microplane so there are no large bits

3 thai green chilis, finely diced (use 1 or 2 for less spice)

1/4 cup water + 1 tbsp water

1/2 tsp eno** or 1 small packet of Eno **see note . If using baking soda, use 1/4 tsp baking soda but eno works best.

1 tsp salt

Tadka:

2 tbsp oil

1 tbsp white sesame seeds

1.5 tsp mustard seeds

1/4 tsp hing (asofateida )

3 green cilis, split lengthwise and cut into one inch strips (deseed for less heat)

handful of cilantro for garnishing

** Because I make these often, I love the convenience of the individual small packets of ENO that come in a box- I just use one packet and don't need to measure. Eno like this also stays fresher than the bottle. You can find this at the south asian grocery store.

** If you are making these for kids, omit the green chilis, and reduce the garlic to 1 tsp and ginger to 1/2 tsp or as you prefer.

Directions

Pour water in the bottom of the steamer pot and place the flat tray (with no holes) inside. Lightly spray or brush the tray with oil. Bring the water to a boil while you mix the dhokla batter.
In a large bowl combine the sooji, garlic, ginger, green chilis, yogurt, oil, 1/4 cup of water and salt until well combined.
Once the water in the steamer is boiling, add the eno to the batter in one spot, and directly onto the eno, add the 1 tbsp of water to help activate the eno (you will see it foam). Mix the batter again quickly (without over mixing) and pour all of the batter directly into the greased tray inside the steamer. Close the lid and set a timer for 15 minutes, leaving the stove on high heat.
After 15 minutes, turn the stove off and wait about 10 minutes to remove the lid. Use a knife to cut the dhokla into squares/or diamond shapes and then use a spatula to lift them off carefully so they don't break.
In a large skillet add 2 tbsp of oil over medium high heat. Once the oil is hot add the mustard seeds, once they splutter, add the green chilis, asafoteida, curry leaves and sesame seeds, stir quickly as the sesame seeds can burn quickly, then immediately add in the dhokla. Reduce the heat to medium-low and shake the pan so the dhokla are in a single layer.
Gently stir the dhokla and remove from heat once they are slightly golden. Garnish with handful of chopped cilantro and enjoy! These taste delicious with cilantro chutney on the side for dipping!
If you don't like to crisp them up you can also heat oil up in a small vessel like a Tadka spoon or small pot, add all the ingredients for the tadka into the oil and directly pour this over the dhokla before you cut them up.

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