Sooji Dhokla

INGREDIENTS

1 ½ cup Samolina (Rava)
¾ cup Yoghurt
1 Tsp Ginger juice or paste
1 No. Green chilli, chopped
½ Tsp Fruit Salt
To taste Salt
Tempering-
1 Tbsp Oil
¾ Tsp Mustard seeds
4 Nos Green chillies, halved
¼ Tsp Salt
¾ Tsp Sugar
1 Tbsp Vinegar
1 Tbsp Coriander leaves
1 Tbsp Grated Coconut

INSTRUCTIONS

In a bowl beat the yoghurt and add semolina (rava), salt, fruit salt, green chilli and ginger juice.
Mix and using some water make batter. Rest it for 10-15 minutes and add some more water as required, as semolina would have soaked some moisture.
Heat some water in an Idli steamer and bring to a boil.
Grease a thali or a steel tray with some oil. Pour the batter into this tray or thali and put it into the steamer.
Cover with a lid and steam for 10-12 minutes or until sooji dhokla is cooked.
Remove from steam and keep aside.
Heat oil in a pan and add mustard seeds. When they crackle add green chillies and stir for few seconds and add half a cup of water, vinegar, salt and sugar.
Boil and take off the heat. Pour it over the sooji dhokla and leave aside to cool down.
Remove sooji dhokla from the tray or thali and cut into desired size and shape pieces.
Garnish each piece with coriander leaves and grated coconut. Serve chilled.

Preferred recipes by Chef Rakesh Sethi.

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