Sooji Dhokla / Rawa Dhokla - A delicious & quick Gujarati snack. Best with green chutney !!
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 10 - 12 medium size dhoklas
Please use same measuring cup to measure gram flour and water.
1 cup / 200 ml / 8 oz (Indian standard measuring cup) sooji (Bombay rawa)
1 cup / 200 ml / 8 oz curd / yogurt
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
1/4 cup + 3 tablespoon water
1/4 teaspoon salt
1 teaspoon Eno fruit salt (available @ medical stores and supermarkets. It's an antacid and good for digestion)
1/2 teaspoon oil to grease the pan
Grease a steel thali / bowl with ½ teaspoon oil and keep aside.
In a bowl, mix sooji, curd, salt, ginger paste and turmeric powder.
Add 1/4 cup water and make a batter of pouring consistency. Add extra 2 – 3 tablespoon water if required. Finally mix with Eno fruit salt. Stir well until all the ingredients well combined.
Immediately pour the mixture in a greased pan / thali / bowl . Pour a glass of water in the pressure cooker or National rice cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ).
Keep aside for cool for half an hour and cut into desired shapes.
For the Seasoning:
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
2 green chillies , slit lengthwise
1 spring curry leaves or 6 nos
1 teaspoon sugar
2 tablespoon water
3 teaspoon lemon juice
1/4 teaspoon hing ( asafoetida )
2 teaspoon coriander leaves, chopped
1 tablespoon desiccated coconut ( optional )
Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves and green chillies. Fry on a low heat until crisp and fragrant. Add lemon juice, 2 tablespoon water, sugar and hing . Boil for 2 minutes. Pour this seasoning over dhokla.
Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool with green chutney.
For Green Chutney:
Makes: 1/2 cup
4 tablespoon chopped coriander leaves (or a mix of mint and coriander)
½ - inch piece ginger, chopped
3 cloves garlic, chopped
1 green chilli, chopped
1 onion, chopped
2 tablespoon split roasted gram dal (pottukadalai) or 2 tablespoon grated coconut - adding grated coconut or pottukadai will make the chutney thick in consistency
½ teaspoon salt (or to taste)
3 tablespoon water
1 teaspoon lime juice
In a small mixer bowl, transfer all the ingredients (except lime juice) and make a smooth paste. Finally add lime juice and mix well. Chutney should be thick in consistency. Serve with dhokla / khandvi or anyother North Indian snacks.