Suji Dhokla (2 way)

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Suji Dhokla

Many times we have sudden guests at home. We get confused on what to prepare and we end up buying outside food which is many times unhygienic. Instead, we can make suji dhokla at home. It is an instant recipe. It takes maximum 30 minutes to prepare. It can be prepared in different ways. Today i will show you 2 ways to make instant suji dhokla.

Preparation Time: 15 mins
Cooking time: 15-20 mins

Ingredients:
  • Suji(semolina or rava) - 1 1/2 cup
  • Dahi(curd) - 1 cup
  • Water - 1 cup
  • Salt to taste
  • Ginger garlic chilli paste - 1 teaspoon
  • Eno or Fruit salt(unflavored) - 1 sachet
  • Black pepper powder - to sprinkle
  • Turmeric powder - pinch
  • Red chilli powder - to sprinkle
  • Cooking oil - 2 tablespoon
  • Mustard seeds - 1 teaspoon
  • Curry leaves - 7 to 8 leaves

Suji Dhokla

 
Method:
  1. In a bowl, add suji or rava, curd and water. Mix it well and let it rest for 10 minutes.
  2. After 10 minutes, add salt and ginger garlic chilli paste. Mix it well.
  3. In a separate bowl, add half dhokla batter. Add half sachet of eno(fruit salt) into it and mix it rigorously for a minute. 
  4. Grease dhokla plate well with oil. Transfer batter into the plate.
  5. Sprinkle black pepper powder on top of the batter to give it a nice look.
  6. Place the plate in idli cooker filled with boiling water. 
  7. Steam dhokla on high flame for 7 minutes.
  8. After 7 minutes, check with knife if dhokla is cooked well.
  9. Once cooked, take out the plate and let it cool down.
  10. For the rest of the batter, add a pinch of turmeric powder to make it yellow in colour. 
  11. Same way add half sachet of eno and mix it well.
  12. On another dhokla plate, transfer the batter and sprinkle red chilli powder on the batter.
  13. Place it into the cooker and steam it for 7 minutes.
  14. Once cooked, let it cool down.
  15. Cut dhokla into square pieces. 
  16. For tempering, in a small pan, add oil. Once the oil heats well, add mustard seeds. Let the seeds splutter. Then switch off the flame and add curry leaves.
  17. Pour the hot tempering on dhoklas.
  18. Serve it with garlic chutney.

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