Suji ka Dhokla is a delightful Indian snack made with semolina, yogurt, and a blend of spices. It's steamed to perfection and topped with a flavorful tempering of mustard seeds, curry leaves, and green chilies. Paired with green and red chutneys, this dish is a perfect combination of taste and texture. The recipe is simple and quick, making it ideal for any occasion. Whether you're hosting a party or looking for a light meal, this...
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Ingredients
For Dhokla
Suji (Rava)1 1/2cup
curd1cup
water1cup
oil2tbsp
crushed green chilli and ginger1tbsp
salt1/2tsp- sachet ENO1
For Tadka
- oil2tsp
mustard seeds (Rai)1tsp
sesame seeds (safed til)1/2tsp
Curry leaves1bundle
green chillies green chillies6
Chopped coriander leaves1bundle
For Green Chutney
- Coriander Leaves with Stem150g
Mint Leaves35sprigs
green Chilli green Chilli6
Ginger1in
garlic cloves5clove
Cumin Seeds1tsp
Sugar1tsp
black salt1/2tsp
chat masala1tsp- no Lemon Juice2
- no Ice Cube4
- Besan Sev1/4cup
For Red Chutney
- no Dry red chilli5
- Garlic1/4cup
Spicy Red Chilli Powder1tsp
Kashmiri red chilli powder1tsp- black salt1/2tsp
- Cumin1tsp
- Chaat Masala1tsp
- Ginger1in
- no Lemon Juice2
- Water3/4cup
- Besan Sev2tbsp
Nutrition (per serving)
Calories
307.5kcal (15.38%)
Protein
8.8g (17.5%)
Carbs
37.5g (13.64%)
Sugars
5.0g (10%)
Healthy Fat
10.1g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Suji ka Dhokla with Chutney
Preparing the Dhokla Batter
- Step 1
Mix yogurt and water well in a bowl.
- Step 2
Add oil, semolina, salt, crushed green chili, and ginger to the mixture and mix well.
- Step 3
Let the batter sit covered for ten minutes.
Making the Red Chutney
- Step 1
In a blender jar, add dry red chili, garlic, ginger, spicy red chili powder, Kashmiri red chili powder, cumin, black salt, chaat masala, lemon juice, and water.
- Step 2
Blend the mixture well and pour it into a bowl.
Steaming the Dhokla
- Step 1
Add a sachet of ENO to the batter and mix well.
- Step 2
Pour the batter into a greased plate and steam it for fifteen minutes.
Preparing the Tadka
- Step 1
Heat oil in a tempering pan and add mustard seeds, sesame seeds, curry leaves, and green chili.
- Step 2
Pour the tempering over the steamed dhokla.
Serving the Dhokla
- Step 1
Cut the steamed dhokla into square pieces.
- Step 2
Serve with green chutney and red chutney.
Nutrition (per serving)
Nutrition (per serving)
Calories
307.5kcal (15.38%)
Protein
8.8g (17.5%)
Carbs
37.5g (13.64%)
Sugars
5.0g (10%)
Healthy Fat
10.1g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Let the batter rest for at least 10 minutes to ensure the semolina absorbs the liquid properly.
Use fresh ingredients for the chutneys to enhance the flavor.
Grease the plate well to prevent the dhokla from sticking.
Add ENO just before steaming to ensure the dhokla rises properly.
Cut the dhokla into equal-sized pieces for better presentation.
FAQS
Can I use baking soda instead of ENO?
Yes, you can use baking soda as a substitute for ENO, but the texture might slightly differ.
How do I ensure the dhokla is soft and fluffy?
Make sure to let the batter rest and add ENO or baking soda just before steaming.
Can I skip the chutneys?
The chutneys enhance the flavor of the dhokla, but you can enjoy it plain or with other dips if preferred.
How long can I store the chutneys?
You can store the chutneys in an airtight container in the refrigerator for up to 3-4 days.
Can I use whole wheat flour instead of semolina?
Semolina is essential for the texture of dhokla, so it's best not to substitute it with whole wheat flour.
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
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