Monday, October 6, 2008



  • sooji or semolina-1cup

  • 3/4 cup sour curd

  • 1/2 tsp salt.

  • 1 sachet of eno fruit salt

  • 1/4 cup water.

  • 1tsp. mustard seeds

  • 2-3 green chilli

  • chatneys....any one u like.....coconut or corriander

Roast the semolina in the pan for 2-3 minutes then add curd and salt mix it and leave for 30 minutes.

now in a cup take water, a pinch of sugar and add eno fruit salt, mix it and add to the sooji.

Now take a flat plate with edges and oil it, pour this batter and steam it in dhokla maker, or in a cooker without whistle.

It must be ready in 20 minutes. Take it out and cut into pieces.

In a frypan put 2 tbsp oil and when it becomes hot add mustard seeds and green chilli. when mustard seeds start spluttering, take it off and add to the prepared dhokla.

You may garnish it with chopped fresh coriander leaves and grated cocnut.Add Image

Serve it with chatney.

For green chatney....... Take a bunch of fresh coriander and grind it with 3 green chilli,1/2 tsp salt and 1 tbsp dry mango powder.

For coconut chatney....take fresh cocnut and grind it with green chillies, roasted chan daal and salt.

Tips: --The batter before steaming is like a cake batter ,of pouring consistency.

Here for the variations.....roasted peanuts may be added. or a little grated carrot.


Reflections said...

Sounds good but where's the picture?

Renu said...

my daughter had stored in somewhere in the lap top and now I am not finding it:), I will make again tomorrow and then post it, try it, its very easy,and healthy and tasty.

Sandhya said...

This recipe is interesting. I have tasted besan dhokla prepared by my friend. I used to feel heavy after eating it. I will try this one.

The photographs are interesting and easy to follow! Thanks.

Renu said...

Its very tasty also, if u make it in microwave, then better to make it in a microwave steamer, as it doesnt get dry then.
and to make it more healthier and nutritious sometimes I toss it with julienned and sauteed vegetables like that in veg. chowmeen.