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Sooji / Semolina Dhokla (ସୁଜି ଢୋକ୍ଲା)


  • Sooji (Semolina) – 2 cups (ସୁଜି)
  • Oil – 2 Tbsp (ତେଲ)
  • Carom Seeds (Ajwain) – 1/4 tsp (ଜୁଆଣି)
  • Ginger – 1 tsp (grated) (ଅଦା)
  • Green Chili – to taste (finely chopped)
  • Salt – 1 tsp or to taste (ଲୁଣ)
  • Water – 1 cup (ପାଣି)
  • Yogurt – 1 cup, well beaten (ଦହି)
  • Turmeric Powder – 1/4 tsp (ହଳଦି ଗୁଣ୍ଡ)
  • ENO Fruit Salt – 2 tsp (ଇନୋ)
For the Seasoning:
  • Oil – 2 Tbsp  (ତେଲ)
  • Mustard Seeds – 1 tsp (ସୋରି)
  • Sesame Seeds – 2 tsp
  • Green Chilies – to taste, de-seeded and slit
  • Cilantro – 10 sprigs, finely chopped
  • In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
  • To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
  • Add Yogurt mixture into Sooji and mix.
  • Add in Water and mix until a smooth batter forms and there are no lumps.
  • Allow batter to rest for 15-20 minutes.
  • In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
  • Prepare Dhokla stand plates by lightly spraying cooking oil.
  • Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
  • Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. If using a pressure cooker, do not place the weight or whistle on the cooker.
  • Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
  • Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
  • For the seasoning, heat Oil in a small non-stick skillet on medium heat.
  • Add Mustard Seeds and allow them to pop.
  • Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).
  • Add slit Green Chilies and let them cook for 30 – 40 seconds.
  • Switch off stove.
  • Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
  • Cut Dhokla into desired square pieces and serve with mint/coriander chutney.

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