Suji Besan Dhokla with Coconut Chutney
This Suji Besan Dhokla recipe is a delightful and easy-to-make snack that combines the goodness of semolina and gram flour with a flavorful tadka and a refreshing coconut chutney. Perfect for breakfast or as a quick snack, this recipe is a favorite in my kitchen. You can also watch the detailed recipe on my YouTube channel, Tripti Home Kitchen. The link is in my bio!
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Ingredients
For Dhokla
semolina (suji)1cup
Besan1/2cup
curd1cup
salt to taste
Turmeric powder2pinch
oil1tsp
baking soda1/2tsp
For Tadka
- oil2tbsp
mustard seeds1tsp
sesame seeds1tbsp
Curry leaves- green chillies6
chilli flakes1tbsp
sambar masala1tsp
For Chutney
fresh coconut3/4cup
roasted chana dal2tbsp
roasted peanuts1tbsp- green chillies3
Ginger1in
coriander leaves2tbsp- salt to taste
- Curd2tbsp
For Chutney Tadka
- Oil2tbsp
- Mustard seeds1tsp
urad dal1tsp
asafoetida (hing)2pinch- Curry leaves
- dry red Chilli2
Nutrition (per serving)
Calories
278.9kcal (13.94%)
Protein
8.6g (17.1%)
Carbs
26.2g (9.52%)
Sugars
3.5g (7.1%)
Healthy Fat
12.4g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
How to make Suji Besan Dhokla with Coconut Chutney
Prepare the Dhokla Batter
- Step 1
In a bowl, mix together semolina, gram flour, yogurt, water, salt, turmeric, and oil to prepare a smooth batter.
- Step 2
Cover the batter and let it sit for 10 minutes.
Prepare the Chutney
- Step 1
In a mixer jar, add fresh coconut, roasted chickpeas, roasted peanuts, green chili, ginger, coriander leaves, yogurt, salt, and water.
- Step 2
Blend the mixture until smooth.
Prepare the Chutney Tadka
- Step 1
Heat oil in a pan and add mustard seeds, urad dal, asafoetida, and red chili.
- Step 2
Pour the tadka over the prepared chutney.
Steam the Dhokla
- Step 1
Add baking soda to the batter, mix it well, and spread it on a greased plate.
- Step 2
Steam the batter for 12 minutes.
- Step 3
Once it cools, remove it from the plate and cut it into desired shapes, trimming the edges if needed.
Prepare the Dhokla Tadka
- Step 1
Heat oil in a pan and add mustard seeds, white sesame seeds, curry leaves, green chili, chili flakes, and sambhar masala.
- Step 2
Add the steamed dhokla pieces to the tadka and fry for 2-3 minutes.
Nutrition (per serving)
Nutrition (per serving)
Calories
278.9kcal (13.94%)
Protein
8.6g (17.1%)
Carbs
26.2g (9.52%)
Sugars
3.5g (7.1%)
Healthy Fat
12.4g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the batter is smooth and lump-free for a perfect texture.
Let the batter rest for 10 minutes to allow the semolina to absorb moisture.
Use fresh coconut for the chutney to enhance its flavor.
Steam the dhokla on medium heat to avoid overcooking.
Adjust the spice levels in the tadka and chutney according to your preference.
FAQS
Can I use sour curd for this recipe?
Yes, sour curd can be used to enhance the tangy flavor of the dhokla.
Can I skip the baking soda?
Baking soda is essential for making the dhokla soft and fluffy. Skipping it may affect the texture.
How do I store leftover dhokla?
Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Can I make this recipe gluten-free?
This recipe contains semolina, which is not gluten-free. You can substitute it with gluten-free alternatives like rice flour.
What can I use instead of fresh coconut for the chutney?
You can use desiccated coconut, but the flavor may differ slightly from fresh coconut.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia