Dhokla is a famous Gujarati snack. Traditionally dhokla made from rice and urad dal which tends to be khatta (sour). And that batter has to be fermented for at least 8 hours. So if you want to make traditional recipe than you need to pre-plan. So here is the Instant version of this dhokla made from sooji or semolina or rava. We need to ferment the batter only for 30 minutes. Still it tastes so wonderful and it has nice spongy texture and it perfect as a tea time snack or as an appetizer for big crowd.
Here’s the handy dandy printable:
- Semolina (sooji or rava) – 1 cup
- Green chilies – 4 or to taste, chopped finely
- Ginger paste – 1 teaspoon
- Oil – 1 ½ teaspoons
- Turmeric powder – ¼ teaspoon
- Yogurt – ½ cup
- Water – 1 cup
- Cilantro leaves – 6 sprigs, chopped finely
- Salt – to taste
- Eno (fruit salt) – 1 teaspoon
- Oil – 3 tablespoons
- Mustard seeds – ½ teaspoon
- Green chilies – 5, slit
- Curry leaves – 6
- Red chili powder – ½ teaspoon
- Take semolina in a bowl. Add green chili, ginger paste, salt, turmeric powder and oil. Mix it with your hand. So oil is coated with all semolina.
- Add yogurt and mix well.
- Add water and make lump free batter.
- Cover and let it sit for 30 minutes.
- Meanwhile prepare steamer. Add about an inch of water and let it come to boil.
- Grease dhokla tray lightly with oil. So end product will not stick and come out easily.
- After 30 minutes add eno and mix. (When you add eno to the batter it will bubble up.) (If you are making big quantity and steaming dhokla in batches then take small amount of batter which you are going to steam in another bowl and add eno to that and steam. After the first batch is done again take some batter in a bowl, add eno and steam and so on. Don’t add all eno at once.)
- Immediately pour the batter into trays and arrange in the steamer and steam it for 10 minutes on medium heat. (Make sure that bottom tray does not touch to water.)(You can check that dhokla is done by inserting a toothpick in a center and it will come out clean then dhokla is done.) (This recipe makes two trays.)
- Turn off the heat and immediately remove the trays from steamers and let them cool for 5 minutes.
- Meanwhile prepare the tempering.
- Heat the oil in a small pan on medium heat.
- Add mustard seeds. When it start to pop then add green chilies and curry leaves.
- Turn off the heat and let it cool for 1 minute. Then add red chili powder. (If you add red chili powder to hot oil it will burn)
- Using the spoon pour the tempered oil on the dhokla.
- Then cut the dhokla in diagonal or square shape using small knife. (Apply some oil on both sides of knifes so while cutting dhokla it won’t stick to the knife.)