एक दम सॉफ्ट स्पंजी सूजी का ढोकला।Sooji Ka dhokla

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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