Instant Sooji Dhokla Recipe – According to Wikipedia Wiki is yet to know instant sooji dhokla. It knows about dhokla but I guess his mom hasn’t ever made the Instant Sooji Dhokla.
According to Vinipedia
According to me, Instant Sooji Dhokla Recipe is a soft and spongy preparation of sooji and curds, with a perfect balance of sour and sweet flavours, a crunch of crackled mustard seeds and fried curry leaves and refreshing coriander.
Let’s talk about Instant Sooji Dhokla Recipe
All my life I had been making sooji dhokla. But I used to leave the batter to ferment for hours, overnight to be precise. However after trying instant khaman dhokla and getting it perfect, I thought of trying Instant Sooji Dhokla Recipe.
I have added ginger paste. You can also add some green chilli paste. Further, some grated vegetables can also be added such as grated carrot etc.
Once the dhokla was ready after steaming, I poked it by giving it deep cut, not cutting it all through though (through and though, two words kids often intermingle… moms can use this sentence as an example to teach them). This allowed the tempering to penetrate into the dhokla properly making it more moist and yummy. If you are skeptical about this step, omit it. The dhokla is very spongy and soft so it will anyways absorb the tempering well.
The Beauty Instant Sooji Dhokla Recipe
This is a quick and fuss free recipe. So it can be made when you are in a rush. The dhokla tastes absolutely yum and moist even after few hours, so can easily go to school. With your kids… in his/her TIFFIN, else how?! It has sooji and curd as the main ingredients, healthy and easy to digest. The recipe needs no special ingredients, with simple ingredients and in little time, this can be prepared.
And the Beast (the difficult thing about this recipe)
If the instant sooji dhokla turns left, as in it doesn’t turn right, you’ll have a:
- Non spongy dhokla
- Under-cooked dhokla
- Dry dhokla
Experiments and experience (tips and tricks)
- Steam the batter immediately after adding eno/baking soda. Don’t let it sit on the counter for long.
- Check the dhokla after 12th minute and then cook accordingly. To ensure that it is cooked properly and doesn’t remain under-cooked, use the correct size of pan. For batter made with 1 cup sooji I used a square 6*6 inch pan.
- Over-cooking can result in dry dhokla
- Spread the tadka on the dhokla while it’s still hot. This way it sticks to the dhokla.
Let’s just talk
Today I had prepared dhoklas for Amy, my nine-year-old daughter’s tiffin. After she left, I thought of clicking the picture of the dish on the terrace, where I’d get some good light. I arranged the dhokla on the plate and went upstairs. I found a nice spot where I placed my plate. Then I started looking for the angles, which totally occupied me and took some time, by the end of which I realized I have a flock of crows flying and cawing over my head. That was scary! I actually felt that they would grab me and take me away (extreme and weird… that’s what my imagination becomes when I am scared). However, I clicked the pictures, left a couple of pieces for the crows, for their reviews ;). I went back with the plate, prepared a cup of nice tea and enjoyed my dhokla with it.
INSTANT SOOJI DHOKLA RECIPE
Cook Time 15-20 Minutes
Servings 2 Persons
INGREDIENTS FOR INSTANT SOOJI DHOKLA
- 1 cup semolina (sooji)
- 1 cup beaten curd
- 1/4 cup water
- 1 tsp eno
- Salt to taste or 1 tsp
- 1/2 tsp powdered sugar
- 1 tsp ginger paste
- 1 tbsp oil
- 1 tsp mustard seed (raie)
- 1 sprig of curry leaves
- 2 green chilies slit de-seeded and chopped lengthwise
- Handful of chopped coriander leaves
- Handful of chopped coriander leaves
HOW TO MAKE INSTANT SOOJI DHOKLA
- In a bowl take 1 cup semolina. Here I have used the regular semolina not the fine semolina or any other variety. In case the semolina has lumps, whisk it well or sieve it.
Add 1 cup beaten curd to the semolina. I have used the regular and fresh curd. We don’t need sour curd; it makes the dhokla too sour.
Add 1/4 cup water and mix the semolina, curd and water well.
Add salt to taste. I have added 1 tsp salt.
Add ½ tsp powdered sugar.
Add 1 tsp ginger paste. You can also add 1 tsp chilli paste to it. I was making for my daughter, so I didn’t add it.
Mix everything well. Let the batter rest for 15 minutes.
Meanwhile, grease the tray or pan. Don’t use a very small pan because if the pan is filled too much, the dhokla doesn’t get the space to expand. This results in a non–spongy dhokla. Also, it takes longer to cook and sometimes remains undercooked.
Prepare the steamer. If you have one, you know how to prepare it. And if you don’t have one, in a cooking vessel big enough to accommodate the dhokla pan, add 2 – 3 cups of water. Place a stand. The height of stand should be more than the water level. Now bring the water to a boil.
After the sooji batter has rested for 15 minutes, add 1 tsp oil to it.
To this, add 1 tsp eno.
Mix the batter very well.
Immediately pour it into the greased tray or pan.
Let it steam for 15-20 minutes. The toothpick/skewer/knife should come out clean. If it seems undercooked, steam it for 2-3 minutes more.
Once the dhokla is cooked, take it out of the steamer and let it cool completely. And then de-mould it.
I like to poke my dhokla, poke as in not facebook wlal poke. Poke here means making deep cuts without cutting it all through. You can completely omit this step. I do it because I want that the tadka should penetrate well into the dhokla.
Once the dhokla cools, prepare the tempering/tadka. It is very important to pour hot tadka over the dhokla because the hot tadka would stick to the dhokla which is something we want. For the tempering take a pan and heat 1 tbsp oil.
Add 1 tsp mustard seeds/raie. Let it crackle but don’t burn it.
Add some asafoetida.
Add 2 slit green chillies and cook for 10-20 seconds. Then switch off the flame.
Now add a sprig of curry leaves.
Add a handful of chopped coriander.
Let it sink into the dhokla. The oil having flavours of mustard seeds, asafoetida, curry leaves, coriander leaves and chillies goes into the dhokla, all over. Once the tadka sinks down well, cut the dhokla into pieces.
Serve it with green chutney or ketchup for breakfast or snack or kid’s tiffin.
I prepared it when my friend called and said that she is coming over to have a cup of tea with me. I did not serve any chutney or ketchup either. But it was relished. She didn’t even taste the cookies that I had served along with this, though those too were made by me and I was looking for her reactions
Watch Video – How to Make Sooji Dhokla | Sooji Dhokla Recipe
INSTANT KHAMAN DHOKLA
Talking about Instant Sooji Dhokla Recipe, this very popular one needs to be mentioned here. Instant khaman dhokla is a delicious preparation of Gujarati cuisine. It is made up of gram flour (besan). Its very soft and porous. The tempering is very flavourful. I love to make instant khaman dhokla for breakfast or tea-time and here is how to make instant khaman dhokla. It is super simple toi make and very delicious to eat.
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