Semolina Dhokla - 5, Savoury Steamed Cakes
Sooji ka Dhokla
Sushma Agarwal
Dhokla is a kind of savoury steamed cake that is made from a fermented batter, made of various types of lentils, rice, chickpea flour and even bread. It comes from Gujarat region of India originally. These days, it has become a common snack all over India. Here is another variation of Dhokla. Serves 3-4
Ingredients
1 cup semolina
1 cup natural yoghurt (dahi)
1 tsp. salt
A pinch of turmeric or haldi
1 tsp. ENO fruit salt (available from chemists)
For tarka or tempering:
1 tbsp. black mustard seed or rai or Rai
1 tsp. sesame seeds
A few curry leave
2-3 dry red chillies, broken up roughly
1 tbsp. cooking oil
Instructions
Mix semolina, yoghurt and salt well. Leave aside for 3 hours.
Add turmeric, ENO fruit salt and mix them in.
Pour into Dhokla tray, to a thickness of about 2 cm.
Steam for 10 minutes. You can cook it in a microwave instead, for 4 minutes on full power.
Let it cool for 10 minutes.
Cut into small 1 1/2 -2 inch squares.
Tempering. This should be done just before serving:
Heat oil in a wok or karahi.
Add mustard seeds and allow to splutter. Keep the wok covered or you will have mustard seeds flying all over your kitchen!
Add chilli and curry leaves and then Dhokla squares. Stir fry for a few minutes, until heated through.
Serve with Green Mango Chutney or Coconut Chutney or even tomato sauce.
Notes
Some people like to sprinkle sugared water on dhoklas before serving. Dissolve 2 tbsp. sugar in 1/2cup of warm water.
Quantities are approximate guide only, so you can use any cup you have, American or European or Indian!
