Dhokla

INGREDIENTS

1. 1 cup fine semolina flour (sooji)
2. 1 cup yogurt
3. ¼ cup water as needed
4. ¼ teaspoon salt
5. 2 teaspoons lemon juice
6. Pinch of turmeric (Haldi)
7. 1 green chili, finely chopped
8. 2 tablespoons finely chopped cilantro (hara dhania)
9. 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

SEASONING

1. 2 tablespoons oil
2. ½ teaspoon black mustard seed
3. 2 green peppers, chopped into ¼” pieces

METHOD

1. Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency.
2. Add water as needed.
3. Allow batter to rest 15 to 20 minutes.
4. Grease the cake pan and set aside.
5. Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhoklas.
6. When the water boils, turn down the heat to medium.
7. Add the fruit salt (Eno) to the batter just before steaming. The batter will foam up.
8. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
9. Check dhokla with a knife. If the knife comes out clean, the dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
10. Let it cool to room temperature, then cut into a triangle or square shapes.
11. Prepare the seasoning
12. Heat oil in a small pan over medium heat.
13. Add the mustard seeds. When the seeds crack, add green chili stir for a few seconds.
14. Drizzle the seasoning over the dhokla. Serve with green chutney.

SERVING SUGGESTIONS

Dhokla maker – or, if you don’t have that, use all three of the following:

• A covered pan large enough to hold your cake rack
• Round cake-cooling rack
• Round 9 cake pan

Dhokla can be refrigerated for a few days.

Before serving, heat the dhokla in a microwave or
over steam.