- North Indian Cooking....By Geeta Seth
- Recipes - Index
- Reference to Spices and Herbs
- Dals / Lentils
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DAl / Lentils - Index
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- About Dal/ Lentil's - Indian Dal Preparations
- Tadka
- Maa Ki Kali Dal
- Dal Makhani
- Masoor Dal
- Moong dal with spinach (Palak with moong dal)
- Chana Dal
- Moong Dal with Spinach (Palak Dal with Yellow Moong Dal)
- Moong Dal (Split and skinned yellow Moong Dal)
- Maharni Dal (Black urad, chana Dal & kidney beans mixed)
- Red split Masoor Dal (Malka Masoor dal)
- Split Black Urad Dal
- Sprouted Moong Dal
- Split Green moong Dal
- Panchratan Dal or Panchmel Dal ( (Five Dal Mixed )
- Trevti Dal (Toor Dal & Moong Dal & Chana Dal Mix)
- Masala Tadka Dal (Arhar dal or Toor Dal)
- Toor Dal & Masala tadka dal (Arhar Dal or Pigeon pea)
- Toor Dal (Arhar Dal)
- Urad Dal (white urad dal)
- White Urad and chana Dal mix
- Whole Green Moong Dal
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DAl / Lentils - Index
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- Beans
- Rice and Pulao's - Index
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About rice and pulao
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-
Rice and pulao's
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- Rice and Pulao's - Index
- Chicken Biryani
- Shrimp Biryani
- Rice with caramelized browned onions
- Vegetables and paneer Biryani
- Boiled white rice
- Boiled white rice
- Toor Dal with rice khichdi (Arhar dal khichdi)
- Black urad dal with rice khichdi (Maa ki dal ki khichdi)
- Urad dal with rice khichdi (Black urad dal khichdi, Ma ki dal)
- Moong Dal and rice khichdi
- Moong dal and dalia khichdi
- Kali dal ki khichdi (Black urad dal or Maa ki dal ki khichdi)
- Maa ki dal ki khichdi (whole urad dal khichdi)
- Sabudana Khichdi (Tapioca pearls)
- Muttar paneer pulao (Rice with green peas and cheese)
- Muttar pulao (Rice with green peas)
- Pulao with cauliflower, green peas and potatoes
- Vegetabale Pulao
- Tamarind Rice (Imly rice)
- Arhar dal with rice khichdi
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Rice and pulao's
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About rice and pulao
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- Meat Dishes - Index
-
Meat Dishes
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- Meat Dishes - Index
- About the Indian meat dishes
- Beef Kebabs
- Beef Keema with Spinach
- Ground Beef shammi kebabs
- Beef Seekah Kebabs (Minced meat roasted on skewers)
- Beef Frankie (wrap)
- Beef with Spinach Curry
- Butter Chicken (Murg makhani)
- Chicken Curry
- Chicken Kebabs
- Chicken Keema with spinach
- Chicken Seekh Kebabs (Minced meat roasted on skewers)
- Chicken kebabs Stir fry
- Chicken shammi kebabs
- Chicken korma
- Chicken Frankie (wrap)
- Chicken tikka Masala
- Chicken with spinach curry (chicken saag)
- Palak Gosht (Beef with Spinach Curry)
- Chicken Saag (Chicken with spinach curry)
- Tandoori chicken
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Meat Dishes
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- Kati Roll
- Paneer dishes - Index
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Paneer dishes
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- About paneer
- Paneer dishes - Index
- How to make the paneer at home
- Butter Paneer (Paneer makhani)
- Crumbled paneer curry with green peas
- Kadhai paneer
- Muttar paneer (paneer with green peas)
- Paneer curry (paneer ke sabzi)
- Paneer tikka (Barbecued Paneer Kebabs)
- Paneer Bhurji (Scrambled Paneer)
- Palak paneer (spinach with paneer)
- Paneer Frankie (wrap)
- Paneer tikka masala
- Shahi paneer
- Tandoori Paneer Tikka Kebab
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Paneer dishes
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- Kofta - Index
- Vegetable dishes - Index
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Vegetable dishes with gravy
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- Vegetable dishes - Index
- About the Vegetables dishes
- Arbi with gravy (Taro roots)
- Aloo tamater ke sabzi (Potatoes with toamtoes curry)
- Aloo Muttar Ki Sabzi (Potato with Green Peas Curry)
- Aloo wadiyan (Potatoes with urad dal wadiyan)
- Besan Kadhi
- Bharwa aloo (Stuffed potatoes)
- Dum Aloo (Potato curry)
- Egg curry (Ande Ki curry)
- Mangories with Aloo, tamater (Moong Dal Mangories with potatoes and tomateos)
- Sarson Ka Saag
- Spinach with mushrooms
- Stuffed cabbage rolls curry (Bandh gobi ki rolls)
- Palak Mushroom curry (Spinach with Mushroom curry)
- Punjabi Kadhi (Besan pakoda kadhi)
- Pyaz ki Aloo (Potatoes with onion curry)
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Vegetable dishes with gravy
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- Vegetables side dishes - Index
-
Vegetables Side dishes (sukhi sabzi)
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- Vegetables side dishes - Index
- About the vegetables
- Aloo baingan (Eggplant with potatoes)
- Aloo Gobi masala (Spicy Potatoes and cauliflower curry)
- Aloo Gobi masala (Cauliflower)
- Aloo methi ki sabzi (Potatoes with fenugreek leaves)
- Aloo Muttar sukhe (Sauteed boiled potatoes with green peas)
- Aloo Muttar masala
- Aloo palak ke sabzi (Potatoes with spinach)
- Arbi - Masala arbi (Taro roots)
- Bell Pepper stuffed with potatoes (Capsicum, Shimla Mirch)
- Bell peppers with onion and potatoes (Capsicums)
- Bharwa Baingan (Stuffed Eggplants)
- Baingan Ka Bharta (Eggplant Bharta)
- Bharwa Bhindi (Okra Stuffed with onion masala)
- Bharwa banana peppers - Banana peppers stuffed with potatoes
- Bhindi ke Sabzi (Okra)
- Cabbage Curry (Bandh gobi, patta gobi)
- Gajar methi ki sabzi (Carrots with Fenugreek leaves)
- Capsicum masala (Bell peppers)
- Gawar Ke Phalli (Cluster Beans)
- Gawar Ke Phalli (Cluster Beans)- 2
- Gobi aloo with onion & garlic (Cauliflower with onion, garlic & potatoes)
- Gobi ki bhurji (Grated cauliflower with Green Peas)
- Gobi aloo ki sabzi, Phool gobi (Cauliflower with potatoes)
- Gobi Musallam (Cauliflower)
- Green Beans (French beans)
- Karela Bharwa with masala (stuffed Bitter Melon)
- Lobia ki phalli (Green long beans)
- Kaddu Ki Sabzi (Yellow pumpkin curry)
- Lauki ki sabzi (Bottle gourd, Long Melon, Ghiya)
- Jera Aloo (Potatoes with Cumin Seeds)
- Jeera Aloo (Potatoes with Cumin Seeds)
- Mooli ki bhurji (White daikon radish bhurji)
- Methi Matar Malai (Fenugreek leaves, Green peas and Malai)
- Muttar aloo with tomatoes and onions(Green peas with potatoes,tomatoes& onions)
- Sangri, mooli ki phalli aloo ki sath (Dikon green beans with potatoes)
- Sem aloo ki sabzi (Flat beans with potatoes)
- Sem aloo ki sabzi (Green fava beans with potatoes)
- Sukhe Aloo ke sabzi (Boiled sautéed potatoes with masala)
- Masala Turaii (Zucchini with Masala)
- Turai ki sabzi (zucchini)
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Vegetables Side dishes (sukhi sabzi)
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- Salad - Indian salads
- Salad - Indian salads Index
- Kala Chana Salad - Indian Black Chickpea salad
- Cabbage salad - (Indian spicy Cabbage salad)
- Fruit salad - Indian spicy fruit salad
- Chickpea Salad - Indian spicy chickpea salad
- Corn Salad - Spicy Indian Corn Salad
- Kachumber Salad - Indian Cucumber, Onion & Tomato salad
- Mixed Bean Salad - Indian Mixed Bean Salad
- Sprouted Green Moong Salad - (Indian recipe)
- Quinoa Salad with Strawberries, Blueberries and Grapes
- Popular Indian desserts - Index
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Desserts .. Popular North Indian sweets
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- About Indian desserts
- Indian desserts - Index
- Almond burfi (Badam Ki Burfi)
- Besan ka Halwa (Gram flour Halwa)
- Besan ka ladoo (Gram flour ladoo)
- Boondi (Sweet Boondi)
- Boondi Ladoo
- Carrot Burfi (Gajar ki burfi)
- Carrot Halwa (Gajar ka halwa)
- Boondi or Boondi Ladoo
- Cashew burfi (Kaju burfi, Kaju katli)
- Coconut Burfi (Nariyal Ki Burfi)
- Gujia
- Gulab jamun
- Kheer (Rice pudding)
- Kala Jamun
- Lauki Ka Halwa (Bottle gourd Halwa)
- Makhanna Kheer (Puffed lotus seeds pudding)
- Rasugalla
- Rasgulla
- Ras Mali
- Sabudana Kheer (Tapioca Pudding)
- Vermicelli Kheer (Seviyan kheer, Payasam Kheer)
- Shrikhand (Sweet Yogurt)
- Sooji Ka Halwa (Cream of wheat, Rava)
- Pista burfi (Pistachio Burfi)
- Phirni (Rice pudding)
- Petha
- Pumpkin burfi (kaddu ki burfi)
- Til ke Burfi (Seasme Seed Burfi)
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Desserts .. Popular North Indian sweets
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- Snacks and chaats - Index
-
Snacks and Chaats
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- Snacks & chaats - Index
- About snacks and chaats
- Aloo Bonda (potato balls dipped in Besan Batter)
- Aloo Tikki (Potato patties)
- Besan sev (Gram flour noodles)
- Besan spicy french toast (Toast dipped in besan batter and cooked)
- Besan cheela (Gram flour pancake)
- Besan and sooji ka cheela (Gram flour & cream wheat pancake)
- Bread rolls stuffed with spicy potatoes
- Chola Aloo Tikki (Potatoes and chick peas patties)
- Chole Chaat - Indian spicy Chickpea Chaat
- Corn Chaat
- Fruit Chaat - Indian spicy Fruit chaat
- Kala chana chaat- Indian Black chickpea chaat
- Dahi Vada ( urad dal pakoras with yogurt)
- Dokhla Tips
- Besan Ka Dokhla (Gram flour dokhla)
- Moong Dal Dokhla
- Sooji ka Dokhla (Cream of Wheat Dokhla)
- Urad Dal and Rice Dokhla
- Gol Gappa (Pani Puri)
- Dosa
- Dosa aloo masala for dosa stuffing (Potato Dosa masala)
- Rava Dosa
- Sambher
- Idli
- Rava Idli (Sooji or Cream of wheat idli)
- Rava Masala idli (Masala idli)
- Hariyalli tikki or Hara bhara kebab
- Mathri (Crispy salty crackers)
- Medu Vada
- Vegetable Cutlets (Mixed vegetable cutlets)
- Moong Dal Cheela (Moong dal pancake)
- Namkeen paras (Cispy salted crackers)
- Aloo pakoras (Potato fritters)
- Cauliflower pakora (Gobi ka pakora)
- Pakora with Green Moong Dal and potatoes (Fritter)
- Pyaz ka pakoras (Onion pakoras fritter)
- Mixed vegetable pakora - Fritters (potatoes, spinach & onion mixed)
- Potatoes and vegetables mix pakoras (Fritter)
- Palak pakora (Spinach pakoras)
- Paneer pakoras (Fritter)
- Chicken pakoras (Fritters)
- Papari / papadi Chaat
- Bharwa mirchi ka pakora (Stuffed green chilie fritters)
- Poha with green peas
- Potato Cutlet
- Potato paneer tots
- Roasted cauliflower
- Tandoori Gobi (Tandoori Cauliflower)
- Sabudana, Aloo Vada (Tapioca cutlet with potato)
- Samosa (Muttar aloo samosa)
- Shakkar paras (Sweet crackers)
- Sprouted Green moong chat
- Upma
- Uthappam (Rice & Dal uthappam) (pancake)
- Uthappam (Rava Uthappam) (Pancake)
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Snacks and Chaats
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- Chutneys
- Raita (Yogurt)
- Raita (Yogurt) - Index
- About raita and Yogurt
- Aloo, Dhai ka raita (yogurt with potatoes)
- Boondi ka raita (yogurt with boondi)
- Gajar ka raita (Yogurt with carrots)
- Kheera ka raita (Yogurt with cucumber)
- Lauki ka raita (Yogurt with lauki)
- Pudina ka raita (Yogurt with mint leaves)
- Palak ka raita (Yogurt with spinach)
- Yogurt with green onion, cucumber and tomatoes
- Indian Breads (Roti, Paratha, poori)
- Indian Breads - Index
- About Indian Breads
- ROTI:
- Roti - Index
- Chapattis (Pulkha or Roti)
- Bajra ki Roti (Millet flour)
- Besan ki roti with onions (Gram flour roti)
- Lachha roti (Spiral Layered roti)
- Makai ki roti (Corn flour roti)
- Methi ki roti (Roti with Fenugreek leaves)
- Roti with Layers (Paratdar Roti)
- Roomali roti
- PARATHAS:
- Paratha - Index
- Aloo paratha (Potato stuffed paratha)
- Bajra (millet) ka paratha
- Besan ka paratha (Gram flour paratha)
- Gobi ka paratha (Cauliflower stuffed paratha)
- Lachha paratha (Spiral layered paratha)
- Layered Paratha (Paratdar Paratha)
- Makai ka paratha (corn flour paratha)
- Methi Ka Paratha (Paratha with Fenugreek leaves)
- Mooli ka paratha (Daikon stuffed paratha)
- Mughlai paratha
- Muttar Ka paratha (Paratha with green peas)
- Palak paratha (spinach paratha)
- Paneer paratha
- Urad Dal stuffed paratha
- Puri - Index
- Poori (Puri) :
- Poori (Puri)
- Methi ki poori (Poori with Fenugreek leaves)
- Muttar Poori (Poori with green peas)
- Palak poori (Poori with spinach)
- Poori stuffed with urad dal (kochari)
- Bhature
- Breakfast dishes - Index
- How to...........
- How to make Garam masala
- How to make Ghee from Butter (Clarified Butter)
- How to make basic onion masala
- How to make & freeze onion masala in large quantity
- How to make the paneer at home
- How to sprout mung beans (Moong Dal)
- How to sprout Black grams (Urad Dal)
- How to make yogurt at home
- How to marinate chicken
- How to make roasted Jerra powder (Cumin Seeds)
- Restraunt style curry gravy
- Cooking measurement conversion
- Measurement Converter
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 (cream of wheat) 1 Tablespoon vegetable oil 1 Teaspoon fresh fine grated ginger or 1 teaspoon ginger paste 1 Medium green chili – fine chopped or 1 teaspoon chile paste ½ Cup plain yogurt (homemade sour yogurt preferred) 2 Teaspoons lemon juice 1/8 to ¼ cup of water or as required (depending on the consistency of yogurt) ½ Teaspoon salt or to your taste 1½ Teaspoon ENO fruit salt Ingredients for seasoning: 1 Teaspoon mustard seeds (rai) 1 Pinch of asafetida (hing) 2 Dry whole chilies (break into two pieces) 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 Cooking measurement conversion Measurement converter |
Sooji (Cream of wheat)
Sliced green chilies
Curry leaves
|
Utensils to steam Dhokla:
1. Dokhla stand with pot
1. Dokhla stand with pot
If you do not have dokhla stand then you need: (See dokhla tips)
1. Large pot with cover (Pan 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
1. Large pot with cover (Pan 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
Directions:
1. In a bowl add sooji, salt and oil, and with the spoon mix it well, breaking all
the lumps.
2. In a cup add yogurt and beat it with the spoon until it become smooth.
3. Pour the yogurt over the sooji and with the spoon mix it well.
1. In a bowl add sooji, salt and oil, and with the spoon mix it well, breaking all
the lumps.
2. In a cup add yogurt and beat it with the spoon until it become smooth.
3. Pour the yogurt over the sooji and with the spoon mix it well.
4. Add water little at a time and mix it with sooji and yogurt batter. The
mixture should have a thick consistency.
5. Cover the bowl and keep it in a warm place to ferment for 2 hours or longer.
mixture should have a thick consistency.
5. Cover the bowl and keep it in a warm place to ferment for 2 hours or longer.
6. Once batter is fermented and ready to make dokhla, prepare the steamer for
steaming the dokhla. In a large pot add water up to ½ level of the pan and
bring it to boil. once water is boiled in the pan place a cake cooling rack or a
stainless bowl upside down) (See how to prepare steamer)
7. After fermenting better will become thick because sooji absorbs the water, Add
some water as needed.
steaming the dokhla. In a large pot add water up to ½ level of the pan and
bring it to boil. once water is boiled in the pan place a cake cooling rack or a
stainless bowl upside down) (See how to prepare steamer)
7. After fermenting better will become thick because sooji absorbs the water, Add
some water as needed.
8. Add the green chili and ginger paste or fine chopped chilies, grated ginger
and lemon juice, mix it well.
and lemon juice, mix it well.
9. Lightly grease the plates of dokhla stand or the steaming pan.
10. Just before steaming add ENO fruit salt in the batter and sprinkle 2 teaspoon
of water over the fruit salt, the bubble will start forming, with the spoon mix
gently, the batter will start rising. (Add ENO salt only in the amount of
batter you are going to steam at a time)
10. Just before steaming add ENO fruit salt in the batter and sprinkle 2 teaspoon
of water over the fruit salt, the bubble will start forming, with the spoon mix
gently, the batter will start rising. (Add ENO salt only in the amount of
batter you are going to steam at a time)
11. Pour the batter immediately into the greased Dokhla plates or baking pan, fill
about half the height of the pan or plates. Shake the pan or plates clockwise to
spread the batter in an even layer.
12. Immediately stack the dokhla plates in the stand and place the dokhla stand or
baking pan with the batter in the steamer, cover the lid of the pan and cook on
medium heat for 8 to 10 minutes.
about half the height of the pan or plates. Shake the pan or plates clockwise to
spread the batter in an even layer.
12. Immediately stack the dokhla plates in the stand and place the dokhla stand or
baking pan with the batter in the steamer, cover the lid of the pan and cook on
medium heat for 8 to 10 minutes.
13. 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.
Dokhla, if the toothpick comes out clean and dry it means dokhla is done, if
not, cook it little longer and check again.
13. Take the dokhla stand or baking pan out of the steamer and let it cool down.
14 Once dokhla cool down take a knife or pizza cutting wheel and grease a little
and cut into 2” square pieces. Insert the knife under the dokhla and take the
pieces out from the baking pan or the stand and place it in plate.
14 Once dokhla cool down take a knife or pizza cutting wheel and grease a little
and cut into 2” square pieces. Insert the knife under the dokhla and take the
pieces out from the baking pan or the stand and place it in plate.
Direction to prepare the oil for seasoning:
1. In frying pan heat oil, add mustard seeds and asafetida and fry for 2 to 3
minutes or until mustard seed stop splattering and fried.
2. Add broken red chilies and fry for few seconds.
1. In frying pan heat oil, add mustard seeds and asafetida and fry for 2 to 3
minutes or until mustard seed stop splattering and fried.
2. Add broken red chilies and fry for few seconds.
3. Add curry leaves and sauté for few seconds.
4. Add sliced green chilies and sauté for 1 to 2 minutes.
5. Add 2 tablespoons of water and mix with mustard seeds, green chilies and
curry leaves.
4. Add sliced green chilies and sauté for 1 to 2 minutes.
5. Add 2 tablespoons of water and mix with mustard seeds, green chilies and
curry leaves.
6. Add dokhla pieces in the pan and mix with chilies, curry leaves and mustard
seeds and sauté for few minutes. Turn the stove off.
seeds and sauté for few minutes. Turn the stove off.
7. Transfer the dokhla pieces in a serving dish and garnish with coriander
leaves.
8. Serve the dokhla with coriander chutney or tamarind chutney.
leaves.
8. Serve the dokhla with coriander chutney or tamarind chutney.
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.
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.
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
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