Sooji ka Dokhla
(Dokhla with cream of wheat)
Sooji dokhla is a tasty variation of the traditional Besan dokhla. It is prepared by steaming steaming sooji (cream of wheat) and yogurt batter. After steaming it is cut into pieces and seasoned with curry leaves, chopped green chills and mustard seeds and asafetida tadka. When you have guest over and you want to make something tasty spicy and quick for breakfast, sooji dokhla always comes to mind. It is very easy and quick to make then dal dokhla, because it does not
require dal to be soaked then grinded in to a paste and long fermentation
time. Lot of variation could be made in seasoning to make this dish interesting. It is served with chutney and a great dish for not only breakfast but also a great appetizer and a delicious snack.
require dal to be soaked then grinded in to a paste and long fermentation
time. Lot of variation could be made in seasoning to make this dish interesting. It is served with chutney and a great dish for not only breakfast but also a great appetizer and a delicious snack.
Ingredients:
1 Cup sooji /Rava (Fine Sooji)
1½ Tablespoon vegetable oil
1 Teaspoon fresh fine grated ginger
1 Medium green chili – fine chopped
½ Cup plain yogurt (homemade sour yogurt preferred)
2 Teaspoons lemon juice
½ Cup of water or as required (depending on the consistency of yogurt)
½ Teaspoon salt or to your taste
2 Teaspoon ENO fruit salt
Cooking measurement conversion
Measurement converter
1 Cup sooji /Rava (Fine Sooji)
1½ Tablespoon vegetable oil
1 Teaspoon fresh fine grated ginger
1 Medium green chili – fine chopped
½ Cup plain yogurt (homemade sour yogurt preferred)
2 Teaspoons lemon juice
½ Cup of water or as required (depending on the consistency of yogurt)
½ Teaspoon salt or to your taste
2 Teaspoon ENO fruit salt
Cooking measurement conversion
Measurement converter
Sooji (Rava)
Yogurt
|
Grated Ginger
|
Chopped Green chilies
|
Lemon juice
ENO powder
|
Salt
Water
|
Oil
|
Ingredients for seasoning:
1 Teaspoon mustard seeds (rai)
1 Pinch of asafetida (hing)
2 Dry whole chilies (break into two pieces)
2 Table spoons of sesame seeds
2 Tablespoons chopped coriander leaves
4 Medium green chilies-slices lengthwise remove the seeds & membrane to
reduce the heat
2 Tablespoons vegetable oil
8 to 10 Curry leaves (curry Patta)
2 Tablespoon of water
Slice of lemon or lemon juice
1 Teaspoon mustard seeds (rai)
1 Pinch of asafetida (hing)
2 Dry whole chilies (break into two pieces)
2 Table spoons of sesame seeds
2 Tablespoons chopped coriander leaves
4 Medium green chilies-slices lengthwise remove the seeds & membrane to
reduce the heat
2 Tablespoons vegetable oil
8 to 10 Curry leaves (curry Patta)
2 Tablespoon of water
Slice of lemon or lemon juice
Mustard seeds
|
Hing (Asefitda)
|
Red chilies
|
Curry leaves
|
Chopped coriander leaves
|
Sesame seeds
|
Sliced green chilies
Slice of Lemon
|
Oil
|
Water
|
Utensils to steam Dhokla:
1. Dokhla stand with pot.
If you do not have Dokhla stand then you need: (See dokhla tips)
1. Large pot with cover (Pot should be big enough to hold the baking dish)
2. Round or square 2”-3” deep cake baking pan or a metal plate with the edges.
3. Cake cooling rack. (If you do not have rack you place a little bowl in the
steamer)
1. Dokhla stand with pot.
If you do not have Dokhla stand then you need: (See dokhla tips)
1. Large pot with cover (Pot should be big enough to hold the baking dish)
2. Round or square 2”-3” deep cake baking pan or a metal plate with the edges.
3. Cake cooling rack. (If you do not have rack you place a little bowl in the
steamer)
Dokhla Cooker with stand
|
Large Pot
|
Pan for steaming Dokhla
|
Rack
|
Directions:
1. In a bowl add sooji, salt and oil, and with the spoon mix it well, breaking all
the lumps.
1. In a bowl add sooji, salt and oil, and with the spoon mix it well, breaking all
the lumps.
In a bowl add Sooji (Rava)
|
Add Salt and mix
|
Add oil in Sooji (Rava)
|
Mix oil well with Sooji (Rava)
|
2. Add yogurt in sooji and with the spoon mix it well.
Add Yogurt in Sooji (Rava)
|
Mix Yogurt with sooji (Rava)
|
4. Add water little at a time and mix it with sooji and yogurt batter. The
mixture should have a thick consistency.
mixture should have a thick consistency.
Add water in sooji, Yogurt mix
|
Dokhla batter consistency
|
5. Cover the bowl and keep it in a warm place for 2 hours or longer so that sooji
observe the moisture.
observe the moisture.
Sooji Dokhla batter
|
Cover the batter
|
6. Once batter is ready to make dokhla, prepare Dokhla cooker to steam Dokhla.
(I am steaming Dokhla in a pot as I do not have Dokhla cooker)
7. In a large pot add water up to 1½ “level of the pot and bring it to boil.
(I am steaming Dokhla in a pot as I do not have Dokhla cooker)
7. In a large pot add water up to 1½ “level of the pot and bring it to boil.
In a pot add water and boil
|
Water start boiling
|
8. Once water starts boiling place the rack in the pot.
9. Lightly grease the pan.
9. Lightly grease the pan.
Please the rack in the pot
|
Grease the pan
|
10. Once sooji observe the water batter becomes thick, add some water as needed.
11. Add Lemon juice in batter and mix.
12. Add fine chopped chilies and grated ginger and mix the batter well.
11. Add Lemon juice in batter and mix.
12. Add fine chopped chilies and grated ginger and mix the batter well.
Add Lemon juice and mix
|
Add ginger and green chilies
|
Mix chilies & Ginger well with batter
|
Sooji Dokhla batter
|
13. Just before steaming add ENO fruit salt in the batter.
(Add ENO fruit salt only in the amount of batter you are going to steam at
a time)
(Add ENO fruit salt only in the amount of batter you are going to steam at
a time)
Batter consistency
|
Add ENO fruit salt in batter
|
14. Sprinkle about 2 teaspoon of water over the ENO fruit salt, the bubble will
start forming, with the spoon mix gently, the batter will start rising.
start forming, with the spoon mix gently, the batter will start rising.
Sprinkle water over ENO fruit salt
|
Batter start foaming
|
15. Pour the batter immediately into the greased Dokhla pan, fill about half
the height of the pan. Shake the pan or plates clockwise to spread the
batter in an even layer.
the height of the pan. Shake the pan or plates clockwise to spread the
batter in an even layer.
Pour batter in the pan
|
Dokhla batter in the pan
|
16. Immediately stack the dokhla plates in the stand and place the dokhla stand or
pan with the batter in the pot, cover the lid of the pan and steam on medium
heat for 8 to 10 minutes.
pan with the batter in the pot, cover the lid of the pan and steam on medium
heat for 8 to 10 minutes.
Place the steaming pan in the pot
|
Cover the pot
|
17 Take the cover off the pot.
18. To check if Dokhla is done take a toothpick and poke it in the center of the
Dokhla, if the toothpick comes out clean and dry it means dokhla is done, if
not, cook it little longer and check again.
18. To check if Dokhla is done take a toothpick and poke it in the center of the
Dokhla, if the toothpick comes out clean and dry it means dokhla is done, if
not, cook it little longer and check again.
Take the cover off the pot
|
Insert toothpick in Dokhla to check
|
19. Take the dokhla stand or pan out of the pot and let it cool down.
20. Take a butter Knife or a plastic knife and grease a little and gently slid
along the edges to loosen the Dokhla.
20. Take a butter Knife or a plastic knife and grease a little and gently slid
along the edges to loosen the Dokhla.
Steamed Dokhla
|
Slid a knife to loosen up Dokhla
|
21. Place a upside plate on the top of the pan.
22. Invert the Dokhla steaming pan. If pan is greased well and loosen up well the
Dokhla will easily get invert on the plate.
22. Invert the Dokhla steaming pan. If pan is greased well and loosen up well the
Dokhla will easily get invert on the plate.
Please a plate on the top of the pan
|
Invert the pan
|
23.Take a knife and grease a little and cut Dokhla into 2” square pieces or the
desired size.
desired size.
Dokhla slide out on the plate
|
With a knife cut the Dokhla
|
24. While Dokhla is warm pour the seasoning mixture evenly on the Dokhla
and let it seep through the sliced edges. With a spoon pour some seasoning
through the edges of Dokhla pieces.
25. Sprinkle chopped coriander leaves over Dokhla.
26. Serve the dokhla with coriander chutney or tamarind chutney.
and let it seep through the sliced edges. With a spoon pour some seasoning
through the edges of Dokhla pieces.
25. Sprinkle chopped coriander leaves over Dokhla.
26. Serve the dokhla with coriander chutney or tamarind chutney.
Pour seasoning over Dokhla
Sprinkle chopped coriander leaves
Sooji Dokhla
Green chutney
|
Tamarind chutney
|
Direction to prepare the oil for seasoning:
1. In a frying pan heat 2 Tablespoon oil
2. Add 1 Teaspoon mustard seeds and allow them to crackle.
1. In a frying pan heat 2 Tablespoon oil
2. Add 1 Teaspoon mustard seeds and allow them to crackle.
In a pan add oil and heat
|
Add Mustard seeds & fry
|
3. Add red chilies and asafetida (Hing) and fry for few seconds.
Mustard seeds are fried
|
Add Red chilies & Asafetida (Hing) fry
|
4. Add sesame seeds and sauté for few minutes. Don’t brown the seeds.
5. Add curry leaves and fry for few seconds.
5. Add curry leaves and fry for few seconds.
Add sesame seeds and sauté
|
Add curry leaves and fry
|
6. Add sliced green chilies and sauté for few minutes.
7. Add 2 tablespoons of water, be careful while adding water as the
mixture sizzles.
8. Mix water with mustard seeds, green and red chilies and curry leaves and
cook for few minutes.
7. Add 2 tablespoons of water, be careful while adding water as the
mixture sizzles.
8. Mix water with mustard seeds, green and red chilies and curry leaves and
cook for few minutes.
Add green chilies & sauté
|
Add water & mix and cook
|
9. Squeeze some lemon juice and mix.
10. Seasoning for Dokhla is ready turn the stove off.
10. Seasoning for Dokhla is ready turn the stove off.
Squeeze some lemon juice
|
Seasoning for Dokhla is ready
|
Tips: (See dokhla tips)
1. If you prefer dokhla to look yellow instead of white then add few drops of
yellow color in batter before steaming it.
2. If the yogurt is watery then it requires less water to make the batter.
3. Eno fruit salt could be purchased from any Indian grocery store.
4. After adding ENO fruit salt in the batter don’t keep it idle for a long time,
steam it immediately, otherwise dhokla will not be spongy.
5. If you want to prepare dokhla in batches then prepare batter without adding
ENO salt and divide it into two equal portions. Add ENO salt in one portion
and mix and pour immediately into greased pan and steam. When first batch
is steamed add ENO salt in the other portion and follow the same process.
1. If you prefer dokhla to look yellow instead of white then add few drops of
yellow color in batter before steaming it.
2. If the yogurt is watery then it requires less water to make the batter.
3. Eno fruit salt could be purchased from any Indian grocery store.
4. After adding ENO fruit salt in the batter don’t keep it idle for a long time,
steam it immediately, otherwise dhokla will not be spongy.
5. If you want to prepare dokhla in batches then prepare batter without adding
ENO salt and divide it into two equal portions. Add ENO salt in one portion
and mix and pour immediately into greased pan and steam. When first batch
is steamed add ENO salt in the other portion and follow the same process.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Dokhla tips Idli
Besan ka dokhla Dosa
Moong dal dokhla Moong dal cheela (Pancake)
Urad dal and rice dokhla Poha with green peas
Dokhla tips Idli
Besan ka dokhla Dosa
Moong dal dokhla Moong dal cheela (Pancake)
Urad dal and rice dokhla Poha with green peas
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
