Instant Sooji/rava Dhokla- how to make Instant white dhokla with semolina

Sooji dhokla recipe with step by step pics:

Dhokla is a very popular Gujarati steamed snack prepared with dal/lentils and rice. Sooji dhokla is made similarly. But you don’t need to do a lot of preparation for the batter. You can make this soft and spongy Indian appetizer instantly.

If you are making Jain recipe, skip adding ginger and follow rest of the recipe. 

Step by step sooji dhokla recipe below:

1. Take 1½ cup sooji and ¾ cup sour curd. Mix together.
   
2. Then add 1½ cup water and beat till smooth batter forms.
   
3. Add 1 tsp grated ginger, 1 finely chopped chili, salt and 1½ tbsp. oil and mix all the ingredients well. The batter should be lump free.
   
4. Boil water in a steamer. Meanwhile grease a round cake pan with some oil. Make sure that the pan has sides with 1½ inch height.
5. Add 1½ tsp eno fruit salt to the batter.
   
6. Add few tsp of water to it and it will start to bubble up.
   
7. Immediately stir the batter.
   
8. Pour into the greased pan and place in the steamer.
   
9. Steam it for 20 minutes on medium to high heat. Remove the pan from the steamer and keep it aside.
   
10. Heat the 1 tbsp. oil for the tadka. Add rai, curry leaves and green chilies.
11. Saute till mustard seeds start to crackle and add ¼ cup water
12. Cut the dhokla into desired sized pieces and pour the tadka over.
    
13. Garnish with the coriander leaves and coconut.
    
14. Serve hot with chutney. 
    
     

Sooji/ Rava dhokla recipe below:

Sooji/rava dhokla Prep time Cook time Total  10 min 20 min  30min Sooji dhokla- An instant appetizer AUTHOR: Monali RECIPE TYPE: Snack, appetizer CUISINE: Indian SERVES: 4-5 INGREDIENTS (measuring cup used, 1 cup=240 ml) For dhokla- 1½ cup suji/rava/semolina ¾ cup sour curd 1½ cup water 1 tsp grated ginger/adrak 1 tsp finely chopped green chili/hari mirch 1¼ tsp salt or as required 1½ tsp eno fruit salt 1½ tbsp. oil For tempering- 1 tbsp. oil ½ tsp mustard seeds/rai/sarso 4-5 curry leaves 2-3 green chilies, slit 1 tbsp. grated coconut (dry/fresh) 2 tbsp. chopped coriander leaves/dhania ke patte DIRECTION Mix sooji/rava and water and curd. Beat till smooth batter forms. Add grated ginger, finely chopped chili, salt and oil and mix all the ingredients well. The batter should be lump free. Boil water in a steamer. Meanwhile grease a round cake pan with some oil. Make sure that the pan has sides with 1½ inch height. Add eno fruit salt to the batter, add few tsp of water to it and it will start to bubble up. Immediately stir the batter, pour into the greased pan and place in the steamer. Steam it for 20 minutes on medium to high heat. Remove the pan from the steamer and keep it aside. Heat the oil for the tadka. Add rai, curry leaves and green chilies. Saute till mustard seeds start to crackle and add ¼ cup water Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the coriander leaves and coconut. TIPS As soon as the fruit salt bubbles up, do the things quickly. Immediately pour into the pan and stem. Don’t add the eno until the water in the steamer in not ready. You can check the dhokla by inserting a tooth pick or knife. If it comes out clean then it is ready. Remove it from the steamer. Use a spoon to pour tadka on the steamed khaman, so that every piece should absorb enough water to be moist.   SERVING SUGGESTION Serve hot sooji dhokla with tomato chutney or coriander chutney.