Sooji Dhokla

Dhokla is a staple vegetarian food originated from the Indian state of Gujarat. Normally it is made with the fermented batter from rice and split chick peas. Here is an easy and instant version of dhokla using sooji. The nice, spongy and savory sooji cake is absolutely delicious and and serve it along with mint chutney or itself.

Ingredients:

1. Semolina (sooji/ rava)-1 cup
2. Ginger paste- 1/2 tsp
3. Green chilly paste- 1/4 tsp
4. Asafoetida (hing powder/kayam)- a generous pinch
5. Curd-1 1/2 tbsp( or lemon juice-1 tsp)
6. Salt-to taste (little)
7. Water-to make a batter
8. Eno/ Fruit salt- 1 1/2 tsp

For Seasoning:

1. Oil- 1 1/2 tbsp
2. Mustard seeds-1 tsp
3. Curry leaves-2 spring
4. Powdered sugar-1 /4 tsp
5. Grated coconut-1 tbsp

Preparation:

• Grease a steaming pan with 1/4 tsp of oil and keep it ready.
• In a large mixing bowl; mix sooji (semolina) with ginger, garlic, turmeric powder, hing, salt and curd.
• Mix well and add water little by little to make smooth batter (little thick but running consistency like dosa batter).
• Now heat a steamer with water and switch on the flame.
• Place the greased pan on top.
• Now add eno to the sooji batter mix and give a quick good mix. Then the batter gets bubbled and increase the quantity.

• Quickly pour the batter in to greased pan.
• Cover the pan and cover the steamer also.
• Cook for about 20 minutes (insert a skewer and check whether it comes out clean; if not cook for few more minutes).
• After cools down; (run a sharp knife through the sides) invert the cooked dhokla in to a serving pan
• Do seasoning on top.
• Heat a pan with oil; splutter mustard seeds followed b;y curry leaves, green chilly and grated coconut.
• Cut the dhokla in to square pieces and spread the seasoning on top along with powdered sugar.
• Serve warm and enjoy the great taste!!

Note:

• As soon as adding eno; don't mix the batter too much; and quickly add to the steaming pan. there must be no lumps in the batter.
• Dont' over cook. As the spongy text gets harden .