Everyone has their special time with their daily cup of coffee or tea. Its the most precious time. It rejuvenates you, gives you the necessary kick and you are back to your daily chores. And when you can pair something delicious and healthy with your cup of coffee or tea, its pure bliss. This fluffy suji dhokla is my all time favourite breakfast and snack. I remember mum making it so often – sometimes the basic ones and sometimes loaded with colorful veggies. I had an undying love for this dish and still love it. Lapping up with homemade tangy chutney – oh so yum! Never do I remember that a batch of these dhiklas lasted for more than 30 minutes. We literally gobbled up these pillow-y bites.
The fluffy dhoklas, tempered with basic Indian spices is delicious and my entire family loves it. Its a no brainer recipe and a perfect addition to your meal table.
METHOD: (For 3 – 4 people)
For the dhokla batter:
- 2 cup semolina/ sooji
- 1 cup curd (I used relatively thin curd)
- 1/4 – 1/2 tsp grated ginger
- 1 /2 tbsp oil + extra for brushing the plate
- 1/4 tsp green chili paste
- 1 packet eno
- salt, to taste
- 1 green chili, cut lengthwise
- 1 1/2 tbsp cooking oil
- 10 – 12 curry leaves
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 tsp white sesame seeds
- 1 tsp chili flakes
- coriander leaves, for garnishing
- In a bowl mix all the ingredients mentioned under the dhokla batter except Eno and whisk it until combined.
- Now add some water so that it the batter is slightly thicker than the idli batter.
- Meanwhile add water in the steamer base and ring it to oil. Grease the pan with oil and keep aside.
- Now add eno to the batter and whisk it vigourously until evenly incorporated. Immediately transfer the batter to the pan and put it to steam until a tooth pick inserted comes out clean. This would take about 15 – 18 minutes on a medium-high flame.
- Once cooked allow it to cool for 10 minutes and then slice it up.
- Meanwhile for tempering, take a saucepan on a medium flame. Add oil, curry leaves, cumin seeds, mustard seeds, sesame seeds and saute for 10 seconds.
- Now add chili flakes and green chili and saute for 20 seconds.
- Now add a couple of tablespoons of water and turn off the flame. Saute for 10 seconds and pour the tempering over the sliced pieces of dhokla.
- Garnish with coriander leaves and serve with green coriander chutney.
NOTE: Please note that in case you have to make this dhikla in 2 batches, add eno to the first batch and put it to steam immedaitely. Only when the next batch is ready to go inside the steamer is when you put eno to that batch.