एक दम सॉफ्ट स्पंजी सूजी का ढोकला।Sooji Ka dhokla
एक दम सॉफ्ट स्पंजी सूजी का ढोकला।Sooji Ka dhokla is a medium Indian recipe that serves 4. 210 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.
Prep: 20 min | Cook: 25 min | Total: 1 hr
Cost: $30.04 total, $7.51 per serving
Ingredients
- 1.5 cup Fine Semolina (Rava) (sifted, 200 g)
- 1 tablespoon Granulated Sugar (for batter sweetness)
- 2 tablespoon Vegetable Oil (neutral oil for batter)
- 1 cup Sour Yogurt (Curd) (room‑temperature, slightly tangy)
- 0.25 cup Water (lukewarm)
- 1 pinch Asafoetida (Hing) (adds depth)
- 1 tablespoon Green Chili Paste (adjust to heat preference)
- 1 tablespoon Ginger Paste (freshly grated or store‑bought)
- 0.5 teaspoon Lemon Juice (or 1 tsp citric acid as substitute)
- 0.5 teaspoon Salt
- 1 tablespoon Groundnut Oil (for batter, adds softness)
- 1 teaspoon Baking Soda (Cooking Soda) (activates batter, gives airy texture)
- 1 pinch Kashmiri Red Chili Powder (for color and mild heat)
- 1 pinch Black Pepper Powder
- 2 tablespoon Fresh Coriander Leaves (finely chopped)
- 2 tablespoon Peanut Oil (for tempering) (high smoke point)
- 0.5 teaspoon Cumin Seeds
- 5 pieces Green Chilies (slit lengthwise)
- 1 handful Neem Leaves (optional, adds aroma)
- 1 cup Fresh Grated Coconut (or desiccated coconut (soaked))
- 0.5 cup Yogurt (for chutney) (plain, unsweetened)
- 0.5 cup Roasted Peanuts (coarsely ground)
- 2 tablespoon Sugar (for chutney)
- 0.5 teaspoon Salt (for chutney)
- 0.5 cup Water (for chutney)
- 1 tablespoon Lemon Juice (for chutney) (or a pinch of citric acid)
Instructions
Prepare the Batter
In a mixing bowl combine 1.5 cup fine semolina, 1 tbsp sugar, 2 tbsp vegetable oil, 1 cup sour yogurt, 0.25 cup lukewarm water, a pinch of asafoetida, 1 tbsp green‑chili paste, 1 tbsp ginger paste, 0.5 tsp lemon juice, 0.5 tsp salt, 1 tbsp groundnut oil, and 1 tsp baking soda. Mix until smooth; the batter will be thick.
Time: PT5M
Rest the Batter
Cover the bowl and let the batter rest for 10 minutes at room temperature. This allows the semolina to absorb the liquid and the batter to become airy.
Time: PT10M
Grease and Prepare the Steaming Plate
Brush a 7‑8 inch round plate with groundnut oil. Pour about 3/4 cup of the rested batter onto the plate, spreading evenly. Sprinkle a pinch of Kashmiri red chili powder, a pinch of black pepper, and chopped coriander. Tap the plate gently to release air bubbles.
Time: PT5M
Steam the Dhokla
Bring water to a rolling boil in the steamer pot. Place the prepared plate inside, cover tightly, and steam on high heat for 15 minutes.
Time: PT15M
Temperature: High flame
Cool and Brush
Remove the plate from the steamer and let the dhokla cool to room temperature. Brush the top surface lightly with groundnut oil to keep it moist.
Time: PT5M
Prepare the Tempering (Tadka)
Heat 2 tbsp peanut oil in a small pan until it smokes. Add a pinch of asafoetida, 0.5 tsp cumin seeds, 5 slit green chilies, and a handful of neem leaves. Fry for a few seconds until aromatic, then pour the hot tempering evenly over the steamed dhokla.
Time: PT5M
Temperature: High flame
Make Coconut‑Peanut Chutney
In a blender combine 1 cup fresh grated coconut, 0.5 cup yogurt, 1‑2 green chilies, 0.5 cup roasted peanuts, 2 tbsp sugar, 0.5 tsp salt, 0.5 cup water, and 1 tbsp lemon juice. Blend to a smooth paste. Optional: temper with 1 tbsp peanut oil, a pinch of asafoetida, and a few curry leaves, then mix into the chutney.
Time: PT5M
Serve
Cut the dhokla into squares or diamonds, arrange on a serving plate, drizzle any remaining tempering, and serve alongside the coconut‑peanut chutney.
Time: PT0M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy, Contains nuts
Allergens: Peanuts, Dairy, Gluten (semolina)
Ingredient Substitutions
- Instead of Fine Semolina (Rava): Coarse semolina (may affect texture)
- Instead of Granulated Sugar: Jaggery powder, Honey (reduce other liquid)
- Instead of Vegetable Oil: Sunflower oil, Canola oil
- Instead of Sour Yogurt (Curd): Buttermilk (use 1 cup), Greek yogurt (thin with water)
- Instead of Asafoetida (Hing): Garlic powder (less authentic)
- Instead of Green Chili Paste: Finely chopped green chilies
- Instead of Ginger Paste: Finely grated fresh ginger
- Instead of Lemon Juice: Citric acid
- Instead of Groundnut Oil: Sesame oil (different flavor)
- Instead of Baking Soda (Cooking Soda): Epsom salt (not recommended)
- Instead of Kashmiri Red Chili Powder: Paprika
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Peanut Oil (for tempering): Sesame oil, vegetable oil
- Instead of Green Chilies: Jalapeño
- Instead of Fresh Grated Coconut: Desiccated coconut (rehydrate)
- Instead of Yogurt (for chutney): Buttermilk
- Instead of Roasted Peanuts: Cashews
- Instead of Sugar (for chutney): Jaggery
- Instead of Lemon Juice (for chutney): Citric acid
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Measuring Cups and Spoons
- Steamer Pot
- 7‑8 inch Round Plate
- Pastry Brush (optional)
- Knife
- Cutting Board
- Blender or Food Processor
- Ladle (optional)
Critical Steps — Do Not Skip
- Ensuring the batter rests long enough for the semolina to fully hydrate.
- Steaming with a tightly sealed lid to maintain proper steam pressure.
- Checking doneness with a knife – it should come out clean.
- Applying tempering immediately after steaming for maximum flavor absorption.
Chef Tips from the Video
- For extra fluff, whisk the batter lightly before resting to incorporate air.
- A pinch of citric acid can replace lemon juice if you prefer a sharper tang.
- Garnish with toasted sesame seeds for added crunch.
Troubleshooting
Dhokla turns dense or hard.
Ensure the batter rests for at least 10 minutes and that the baking soda is fresh. Do not over‑steam; check at 12 minutes.
Batter is too watery.
Add a little more semolina (1‑2 tbsp) and let it rest longer to absorb excess liquid.
Chutney is too thick.
Blend in additional water a tablespoon at a time until desired consistency is reached.
Storage
Refrigerator: Store dhokla in an airtight container for up to 2 days.
Freezer: Not recommended; texture becomes gummy.
Room temperature: Best consumed within 2 hours of preparation.
Make-Ahead Tips
- The batter can be prepared a few hours ahead; keep covered at room temperature.
- Coconut chutney keeps well refrigerated for 24 hours.
Frequently Asked Questions
What is the cultural significance and history of Soft Semolina Dhokla in Gujarati cuisine?
Dhokla originated in Gujarat as a festive snack made from fermented batter. Over time, variations using semolina (suji) emerged, offering a quicker, grain‑free version that retains the traditional steamed, spongy texture beloved in Gujarati households.
What are the traditional regional variations of dhokla in Indian cuisine?
In Gujarat, dhokla is commonly made from fermented rice‑chickpea batter, while in Maharashtra a similar snack called "Khaman" uses gram flour. The semolina version featured in this recipe is a modern twist that speeds up preparation while keeping the signature softness.
How is Soft Semolina Dhokla traditionally served in Gujarati households?
It is usually served warm, cut into squares, drizzled with tempered oil, and accompanied by sweet‑sour coconut chutney or green chutney. It often appears at breakfast, snacks, or festive occasions like Navratri.
During which celebrations is dhokla especially popular in Gujarati culture?
Dhokla is a staple during Navratri fasts, weddings, and community gatherings. Its light, steamed nature makes it suitable for fasting days when fried foods are avoided.
What authentic ingredients are essential for traditional Gujarati dhokla versus acceptable substitutes?
Traditional dhokla uses gram flour, yogurt, and fruit‑salt (khatta). In this semolina version, fine semolina replaces gram flour, and lemon juice or citric acid provides the tang. Substitutes like all‑purpose flour or rice flour can be used but will change texture.
What other Gujarati dishes pair well with Soft Semolina Dhokla?
Pair it with a tangy coriander‑mint chutney, sweet‑sour tamarind chutney, or a simple yogurt raita. It also complements a light vegetable stir‑fry or a bowl of khichdi for a complete meal.
What are the most common mistakes to avoid when making Soft Semolina Dhokla at home?
Common errors include not letting the batter rest, using stale baking soda, steaming for too long, and opening the lid too early. Each of these can result in a dense or rubbery dhokla.
Why does this Soft Semolina Dhokla recipe use baking soda instead of yeast?
Baking soda reacts instantly with the acidic yogurt, creating carbon dioxide that lifts the batter quickly. Yeast requires fermentation time, which is unnecessary for a fast‑track semolina dhokla.
Can I make Soft Semolina Dhokla ahead of time and how should I store it?
Yes, you can steam the dhokla a few hours ahead. Let it cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave before serving.
What texture and appearance should I look for to know the Soft Semolina Dhokla is perfectly cooked?
The dhokla should be light, porous, and spring back when pressed lightly. A clean knife inserted in the center should come out without sticking, and the surface will be glossy from the oil tempering.
What does the YouTube channel Anukriti Cooking Recipes specialize in?
The YouTube channel Anukriti Cooking Recipes focuses on easy‑to‑follow Indian home‑cooking tutorials, especially vegetarian dishes, snack recipes, and traditional sweets, presented in Hindi with clear step‑by‑step visuals.
How does the YouTube channel Anukriti Cooking Recipes' approach to Gujarati cooking differ from other Indian cooking channels?
Anukriti Cooking Recipes emphasizes quick, ingredient‑friendly shortcuts—like using semolina instead of fermented batter—while preserving authentic flavors. The channel also provides detailed tips on texture and plating that many generic Indian channels overlook.
Last updated: August 24, 2026
