Instant sooji dhokla recipe with step by step pictures
What is Instant Sooji Dhokla?
Instant Sooji Dhokla is a soft and spongy preparation of semolina (sooji) and yogurt (dahi), with a perfect balance of sour and sweet flavors, the crunch of crackled mustard seeds and fried curry leaves and freshness of coriander. Instant sooji dhokla can be prepared for breakfast or kids tiffin or as an accompaniment to evening tea. Instant sooji dhokla can be served with green chutney. Do try the instant sooji dhokla recipe as it is
Let’s talk about ingredients for 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 chili paste. Further, some grated vegetables can also be added such as grated carrot etc.
Lots of instant breakfast recipes such as instant khaman dhokla, instant medu vada and many more have been collected at one place. Find the link to them here.
Instant Sooji Dhokla Recipe
An easy, quick and tasty preparation
|Prep time||5 + 15 minutes|
|Cook time||15 -20 minutes|
|Total time||30-35 minutes|
Ingredients for Instant sooji dhokla recipe
- 1 cup semolina (sooji)
- 1 cup yogurt (dahi), well whisked
- 1/4 cup water
- 1 tsp fruit salt (I used 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 (kadi paate)
- 2 green chilies slit de-seeded and chopped lengthwise
- A handful of chopped coriander leaves
- A 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 chili 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 the stand should be more than the water level. Bring the water to a boil.
After the sooji batter has rested for 15 minutes, add 1 tsp oil to it.
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-mold it.
I like to poke my dhokla. 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 chilies and cook for 10-20 seconds. Then switch off the flame.
Now add a sprig of curry leaves.
Add a handful of chopped coriander.
Pour hot tempering on the demolded sooji dhokla. Let it sink into the dhokla. The oil having flavors of mustard seeds, asafoetida, curry leaves, coriander leaves, and chilies goes into the dhokla, all over. Once the tadka sinks down well, cut the dhokla into pieces.
Bon appetit: Serve with chutney of your choice.
- Steam the batter immediately after adding eno/baking soda. Don’t let it sit on the counter for long.
- Check the dhokla after the 12th minute and then cook accordingly. To ensure that it is cooked properly and doesn’t remain under-cooked, use the correct size of the 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.
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). It’s 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 to make and very delicious to eat.
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