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Sooji Dhokla – Steamed Semolina Savory Cake

Prep Time 20 mins
Cook Time 20 mins
Servings 8 People as a snack

Ingredients
  

  • 1 cup fine semolina      
  • 1 cup yoghurt
  • ¼ cup water
  • Salt to taste
  • Pinch of turmeric
  • 1 inch piece ginger (chopped)
  • 2 tspn lemon juice
  • green chilli (chopped)
  • ¼ bunch coriander (chopped)
  • 1  tspn Eno (fruit salt)
  • 1 Lt water

Tempering          

  • 2 Tbs oil           
  • ½ tspn black mustard seed
  • 1 sprig curry leaves        
  • 1 green chilli (halved)
  • 1 tepn sesame seeds

Instructions
 

  • Place, chillies, ginge rand coriander in the mixing bowl, mince 3 sec/speed 9.
  • crape down the side of the bowl and lid and mince again 3 sec/speed9.
  • Add semolina, yoghurt, water, lemon juice and salt to the mixing bowl and mix 15 sec/speed 4.
  • Rest the mixture in the mixing bowl for 20mins.
  • Meanwhile, line the bottom of a 20cm springform cake tin; and grease the sides. 
  • After 20mins, add the Eno(fruit salt) to the mixture, give it a quick mix with a spatula and pour into the greased cake tin.
  • Give the mixing bowl a quick rinse then add 1 lt of water to mixing bowl. Place Varoma dish into position.  Place a metal rack in the Varoma and then sit the cake tin on top of the metal rack. Place 2 layers of paper towel to cover the Varoma then cover and steam 20min/Varoma/speed 1.
  • Remove Varoma lid, discard the paper towels and allow the dhokla to rest for 5 mins while you prepare the tempering.
  • Pour the tempered spice mixture over the steamed dhokla.  Cut into wedges or diamond shape and serve at room temperature with green chutney.

Tempering          

  • Heat oil in a frying pan, over medium heat.             
  • Add mustard seeds & curry leaves to the hot oil.    
  • When the seeds pop, add the sesame seeds & chilli
  • Toast for a few seconds and pour over the dhokla.