Suji dhokra

Suji na Dhokra/Dhokla are made from semolina and taste so damn good! Here's how I make it.

Ingredients:

1 cup coarse semolina

1 heaped dessert spoon yogurt

1 tbsp oil

1 tsp green masala

1/2 tsp grated ginger

1 tsp salt

1/2 tsp turmeric powder

3/4 cup water

1/2 Lemon

1/2 sachet Eno fruit salt

Tempering:

2 tbsp oil

1 tsp mustard seeds

Slit green chillies

Curry leaves

1 tsp sesame seeds

Desiccated or fresh grated coconut

Coriander leaves

Method

In a bowl add the semolina, yogurt, oil, green masala, grated ginger, salt, turmeric powder and water. Add 1/2 cup of water to start off then mix everything together.

Add more of the water and mix. The batter should resemble a thick cake batter, should not be pouring consistency however. Leave this to rest for 10 mintues. In the mean time get your steamer ready. I have placed a metal ring in the bottom of a large pan and added water 3/4 of the way up the metal ring. When this comes to a boil it's time to steam. After the 10 minutes the semolina will have soaked up some of the water.

Mix the batter again and then add the juice of 1/2 lemon. Add the lemon juice in one place and add 1/2 packet of the eno fruit salt on top of the lemon juice. The eno fruit salt will react with the lemon juice and start to become frothy. Mix this vigorously into the batter in one direction for around a minute then add the batter into a greased thali and spread evenly.

Place the thali now with the batter into the steamer and with the lid on, steam for 20 mintues on a hight heat. After 20 minutes stick a toothpick or knife into to the batter and if it comes out clear the dhokra is ready. Carefully take this out of the steamer and leave this to cool slightly while we get the tempering ready. Heat up 2 tbsp oil in a pan and once hot add in the mustard seeds. They should begin to splutter. Once they have stopped spluttering add in the curry leaves, slut green chillies and sesame seeds.

At this point turn the heat off and after 30 seconds place the tempering all over the dhokra. The dhokra should still be warm at this stage. Then sprinkle over some dessicated coconut and coriander leaves. Let this sit for a minute so the oil from the tempering is soaked into the dhokra.

Cut into pieces and serve. Out of all the dhokra recipes out there I find this one made from semolina the easiest. The coarse semolina also gives the dhokra a nice soft crumbly cake like texture. These are the perfect snack for yourself or any guests you have over. I like to serve this with jini/nylon sev sprinkled on top. These also pair well with some green coriander chutney.

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