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
Dokhla pot
|
Dokhla stand
|
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
Large pot
|
Baking pan
|
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.
In a bowl add Rava & oil & mix well
|
Add yogurt in Rava and 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.
Mix yogurt with Rava
|
Add water in the batter and mix
|
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.
Dokhla Batter
|
In a pot boil the water
|
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.
Place the rack in the pot
|
Add ginger and green chilies
|
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)
Grease the pan
|
Add ENO fruit salt in the batter
|
ENO salt start foaming
|
Sprinkle water over ENO fruit salt
|
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.
Pour the batter in greased baking pan
|
Place the dish in the steamer
|
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.
Cover the pot
|
Insert the toothpick to check Dokhla
|
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.
Take the pan out of the steamer
|
Cut the steamed dokhla
|
Insert knife to loose the Dokhla pieces
|
Rava Dokhla
|
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.
In the pan add oil,mustard seeds and asafetida & fry
|
Add dry chilies and fry
|
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.
Add curry leaves and fry
|
Add sliced green chilies & fry
|
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.
Add dokhla pieces and mix
|
Dokhla is ready
|
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.
ENO Fruit salt
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
Copyright © 2011 www.northindiancooking.com, All Rights Reserved