4 Jun 2014

Instant Sooji/Rawa (Semolina) Dhokla

Today i was in a no mood to eat usual dal-roti-sabji. As the days are quite warm here so thought to make some light and healthy meal today and later will relax. I want some quick and Instant food and here i made Sooji/Rawa (Semolina) Instant Dhokla, a perfect and most loved Gujarati tea-time snack. I generally make 3 types of dhokla... (Surprised?!!!)
Yes i am actually Gujju from Ahmadabad city  and married to a Punjabi family. So i have a benefit of learning both the cuisines and i love it. 
My mother, she makes sooji instant dhokla, Besan Dhokla, Sandwich Dhoklas, a fermented batter dhokla too..(soon will post that recipe soon, as fermented dhokla is mix of 4 grains and i have to confirm its recipe with my mother as she prepares it in a traditional way). and many other types of dhoklas. And out of this one is here. 
If you are in a relaxing mood and want something instant than here is the recipe of Sooji/Rawa (Semolina) Dhokla.. Enjoy..:)

Instant Sooji/Rawa Dhokla


1 1/4 cup Sooji / Rawa (Semolina)
5 tbsp besan (Chick Pea Flour)
2 tbsp oil
1 cup beaten dahi/Yogurt)
3/4 cup buttermilk
1 tsp baking soda
1/2 tsp Eno fruit soda
1/2 tbsp lime juice
2 tsp green chilly paste
1 tsp ginger paste
Salt to taste

For Tempering
2 tsp oil
1 tsp mustard seeds
2 tsp sesame seeds
5 curry leaves
Pinch of asafoetida powder

For Garnishing:
Fresh Coriander Leaves choopped and 
1 tsp dry grated coconut.

  • In a large Bowl Mix Sooji/Rawa (Semolina) with besan, Beaten Dahi/Yogurt, Buttermilk, oil,  Baking soda, Eno Fruit soda, lime juice, green chilly paste and ginger paste. Mix all and make it to a smooth batter. 
  • Add a little water if require. But make sure consistency should not be too thin nor too thick. (I forgot clicking pictures for that but anyways i guess most of us know this rit?) .
  • Ok so now cover the batter and let it stand for 15-20 minutes.
  • Now add water in your steamer and keep on the stove with flame on. Once water starts steaming, pour the batter in greased tray and cover it. Steam it on a medium flame for about 10-12 minutes or until toothpick or knife inserted in it comes out click. (Make sure, do not overcook as it will loose all its moist and will become hard). 
  • Once done, turn the flame off. After a minute open the lid, cut spongy Sooji Dhokla in to the small squares and keep it aside.
  • Time for Tempering...:)
  • In a small fry pan, Heat oil, add  mustard seeds and sesame seeds. Once it starts spluttering add pinch of Asafoetida powder and curry leaves. Turn the flame off and pour this ready temper over the Sooji Dhokla and garnish them with chopped coriander leaves and sprinkle dry grated  coconut on top.
  • Serve it with Green Coriander Chutney (For The chutney Recipe, click on the Link)

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