I am so thrilled to be sharing this Dhokla recipe with you guys today because it’s one of my favorite versions. Dhoklas 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 taste in taste (from the yogurt) and have a great kick thanks to tons of garlic, ginger and green chilis in them.
Special Ingredients :
Coarse Sooji and Eno fruit salt which are used in this recipe can easily be found at your local Indian grocery store or online at Shop Indian Eats. 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 but I’ve heard they taste great with Maggi Sauce as well!
How to Make Dhokla Kid Friendly:
You can omit the chili and add grated broccoli carrots and spinach to the batter for more nutrition! They are a great soft food for little ones!
How to Steam Dhokla:
You will need a wide bottom pot with a lid, a thali or round cake pan that fits inside the pot and a trivet to hold the thali/pan up. You can check out my IGTV video on Crispy Sooji Dhokla here.
Crispy Sooji Dhokla
- 1 cup whole milk yogurt
- 1 cup coarse sooji
- 1 tbsp oil
- 1 tbsp garlic, finely grated (best grated on a microplane)
- 1 tbsp grated ginger
- 3 green chilis, finely diced (use serrano or thai chilis)
- 1/4 cup water + 1 tbsp water
- 1/2 tsp eno or 3/4 tsp baking soda
- salt 1 tsp salt (or taste the batter and adjust to your liking)
- 2 tbsp oil
- 1 tbsp 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)
- cilantro for garnishing
- Heat a large wide bottom pot (make sure it has a lid) and fill it with about 2-3 inches of water. You will need to place a trivet (I used a stainless steel cookie cutter) in the pot which will hold up the thali or baking pan you use to steam the dhokla. I used a round stainless steel cookie cutter to hold up a 9 inch round cake pan. You will also need to ensure a lid will fit over all of this and seal tightly closed. Bring the water to a boil over medium high heat and add more water if needed (the water will reduce as it boils). The water should just barely touch the bottom of the cake pan.
- Meanwhile, In a large bowl combine all of the ingredients for the dhokla exept for the eno. Mix together very well so the ingredients are evenly distributed.
- Add the eno to the batter and directly onto the eno, add about a tsp of water to help activiate the eno (you will see it foam). Now Mix the batter again vigourosly and place all of the batter into a greased 9 inch cake pan or any other similar pan/thali. ( I grease the pan with oil). You can sprinkle the top of the dhokla with a little bit of red chili powder if you like.
- Place the pan onto the trivet inside of the pot, close the lid and set a timer for about 15-17 minutes- keeping the stove on about medium high heat.
- At the 15 minute mark, insert a knife into the pan and if it comes out mostly clean then your dhokla are done. Carefully remove the baking pan from the pot and let the dhokla cool down before cutting. Use a knife to cut them into squares/or diamon shapes and then use a spatula to lift them off carefully so they dont break and retain their shape.
- In the same pot you steamed, empty out the water, dry it off and 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, and sesame seeds, stir quickly so it doesnt burn and then immediately add in the cut up dhokla. Reduce the heat to medium or medium/low and occasionally stir the dhokla gently every 2-3 minutes so they have a chance to get crispy. Once majority of the dhokla are toasty and golden looking, they are done. Garnish with cilantro and enjoy! These taste delicous with cilantro chutney on the side for dipping!