Soft, spongy, instant variant of khaman dhokla made with easily available ingredients.. Makes for a healthy comfort food option too!
Dhoklas were always a preferred food option in our home. Mother started making this variant of Dhokla some 10-15 years ago, and Suji/ Sooji (Wheat Semolina) Dhokla has stuck on as a favorite. For good reason too, since it’s ready in a jiffy and the aroma of the batter while being cooked, wafting through the home never fails to evoke nostalgia. Prepared usually for breakfast, we did end up ladling Sooji Dhokla for lunch, evening snack, dinner and eventually breakfast the next morning as well, if there is any left, that is.
Suji Dhokla is a healthy, wholesome meal too, if made with wheat suji. In any case, I sprinkle a tablespoon of wheatgerm flakes over the dhoklas to add more protein to it. The fiber and other essential micronutrients come from semolina and curd which form the base. All in all a balanced meal for sure. If you wish to make the recipe gluten-free, rice sooji options are available in the market as well.
RECIPE: INSTANT SUJI DHOKLA
Preparation Time: 20 minutes
- 250 gms suji/ wheat semolina
- 3 onions, finely chopped
- 4-5 green chillies, slit
- Coriander, few sprigs
- Curry leaves, optional
- 5 cups curd/ yogurt
- 1 packet Eno Salt
- 1/2 tbsp mustard seeds
- 8-10 fenugreek seeds
- Salt to taste
- 5 tbsp oil
- 2 tbsp Wheatgerm flakes/ serving (optional)
Add curd, salt, half tsp oil and mix well. Set aside for 15-20 minutes. Grease a bowl or idli steamer plate meanwhile. Add water to steamer or pressure cooker and let the water boil.
Add Eno Salt, mix lightly (do not mix vigorously). Spoon the batter into idli maker moulds and allow idli to form at low flame for 10-15 minutes. Alternately, pour the batter into a bowl and place inside pressure cooker. Close the lid and let it steam without the whistle.
Turn the flame off, allow cooked batter to cool. Once cooled, remove them from moulds or bowl and cut into cubes.
Heat oil in a pan, add mustard and fenugreek seeds and allow them to splutter. Add finely chopped onions, curry leaves and green chillies and fry till transparent. Take care to not overly caramelize them as that will alter the intended taste of dhokla.
Add dhokla cubes to the pan, mix well for 5 minutes and turn off the heat. Garnish with coriander leaves.
Sprinkle wheat germ flakes, serve while piping hot!
I’d love to hear how this recipe turned out for you, if you tried it. Do post a pic on Instagram and tag #fitfoodiediary in the picture!
NUTRITION INFORMATION (per serving)*
|12.5 g (without wheatgerm), 16.5 g (with wheatgerm
|Of which, Fiber
*Recipe is for 4 servings; all values in grams.