By Devi Poojari
July 11, 2024
A deliciously fluffy and soft dhokla recipe, this semolina-based version doubles up as a great breakfast or quick snack when you’re craving something savoury. Recreate the recipe using simple ingredients and finish off with a flavoursome tempering.
1 cup sooji rava 1 cup sour curd ¼ cup water 1 teaspoon ginger-chilli paste 1 teaspoon fruit salt Salt, to taste
1 teaspoon mustard seeds 2 green chillies, chopped 1 teaspoon sesame seeds 5-6 curry leaves 1 tablespoon chopped coriander 1 tablespoon oil
Combine the sooji rava, curd, ginger-chilli paste and salt in a bowl to rest for an hour.
Adjust the consistency using some water, to make a thick batter.
Transfer the batter into a greased tray and steam for 15-20 minutes before cooling and cutting into squares.
Heat the oil for the tempering and add in all the ingredients to splutter.
Pour over the sliced dhokla and serve warm with some green chutney on the side.