This recipe of sooji dhokla is the most easiest and quickest. It requires no soaking, grinding and fermenting. Everytime, I make this instant sooji dhokla it comes out soft and fluffy. It also remains soft after couple of hours or next day. Usually I make it for breakfast and snacks with tea. But I also have tried making them as a side dish or farsan with full fledged gujarati meal and everybody liked it. I like to eat them steaming hot with plain oil.
Traditionally, making khatta (sour) dhokla is a lengthy process. It requires soaking rice and urad daal in advance followed by grinding them and fermenting the battar. Sourness in dhokla comes by fermenting the battar. I have added yogurt in this recipe to get that sourness.
Always remember to add Eno or fruit salt just before steaming. Adding drops of lemon juice on eno will activate it and you will see bubbles forming. Doing this will make the battar light which results into soft dhokla. I also suggest not to soak sooji in advance as it makes dhokla sticky and not fluffy. You can divide the battar into 3 to make thinner dhoklas but remember to add eno to the battar which is ready for steaming and leave the rest.
Serve it with green chutney, red chilly oil or tea, they tastes delicious.
Instant Sooji Dhokla
Ingredients
For Dhokla
- 1 cup sooji
- 1/2 cup rice flour
- 1/4 cup besan or chickpea flour
- 1/4 cup yogurt
- 1 1/2 cup water
- 2 tbsp oil
- 1 tbsp ginger-green chilli paste
- 2 tsp fruit salt or Eno
- Few drops of lemon juice
- Salt to taste
For Tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- 5-6 curry leaves
- chopped coriander leaves
Instructions
To make dhokla
- Prepare dhokla steamer. Add 2 cups of water in the steamer and let it come to a boil. Grease 2x9 inch dhokla plates with some oil.
- Mix all flours with yogurt, oil, ginger-green chilli paste and salt.
- Add water and make a lump free battar.
- Add eno to the battar and few drops of lemon juice on it to activate eno.
- Mix it thoroughly. Pour the battar by dividing it equally into the dhokla plates.
- Place dhokla plates in the steamer and let it steam for 12-15 minutes on medium-high flame.
- Let it cool for 5-10 minutes. Cut dhoklas into 1 inch pieces.
For Tempering
- Heat up oil in a small pan. Once hot add musturd seeds and curry leaves.
- Turn off the heat and add sesame seeds.
- Pour the tempering on to dhoklas and serve.
