Suji dhokla

Something about the festivals and holidays gives us a big excuse to overindulge in sweets and fried foods. So in this holiday, even if you plan on having sweets to your hearts content, start your day with something healthy. For the health conscious, Suji Dhokla or Semolina dhokla is an easy choice. It is a traditional Indian – Gujrati dish. Suji dhokla is a super quick and tasty variation of the traditional dhokla which uses Chickpea Flour (Besan).  As they are very healthy, they have become a staple breakfast dish of all calorie conscious Indians. These dhoklas made with suji (semolina) are very tasty and light and can be served in breakfast, as an evening snack or as lunch box snack for kids. These are easy to make and can serve a large crowd as they can be prepared beforehand. Enjoy it and stay healthy.

 

Suji (Semolina) dhokla

Preparation time: 5 minutes
cooking time: 15 minutes
serves 4

for the batter:2 cups semolina( suji)
1 cup sour curd
1 tsp oil
½ tsp haldi( turmeric powder)
¼ tsp red chili powder
salt to taste
1 tbsp or 1 sachet eno fruit salt
for the tempering:1/2tsp mustard seeds (rai)
2 green chillies
4-5 leaves curry leaves
2 tsp oil
2 tbsp sugar
½ cup water
for the garnish:chopped corriander

How to make suji dhokla:

Mix together all the ingredients for the batter, except fruit salt (Eno), using enough water to make a thick batter. Let it stand for 10 minutes. When the steamer is hot, add in fruit salt, sprinkle a little water over fruit salt and mix thoroughly. The mixture will rise immediately. Pour the batter in greased thali or dhokla stand and steam for about 12 -15 minutes. Let it stand for 5 minutes. Cut dhokla in half and arrange in a dish.

For the tempering, heat oil in a small pan and add mustard seeds. When mustard seeds start to crackle, add curry leaves and green chillies. Now add sugar and water and let it boil for 2 minutes. Pour this over the steamed Dhoklas. Garnish with corriander leaves and serve hot with tomato ketchup or green chutney.

Tips: You can add chopped or grated vegetables (carrot, cabbage and peas) to the batter to make the Suji dhokla more nutritious.
Steamer should be hot when you add fruit salt to the batter.