Authentic Sooji Dhokla Recipe – Steamed Semolina Cakes with Ajwain

Last Updated on 4 months by Neha Deshmukh

Authentic Sooji Dhokla Recipe – Steamed Semolina Cakes with Ajwain

Introduction

Oh, Dhokla! Just the word brings back memories of bustling Indian markets and my nani’s (grandmother’s) kitchen. This fluffy, slightly tangy steamed cake is a Gujarati staple, and honestly, one of my all-time favorite snacks. It’s light, flavorful, and surprisingly easy to make at home. I first attempted this recipe years ago, and while it wasn’t perfect, the journey to perfecting it has been so rewarding. Today, I’m sharing my go-to Sooji Dhokla recipe with you – a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

This Sooji Dhokla recipe is special because it strikes the perfect balance between traditional flavors and ease of preparation. It’s a fantastic snack for any time of day, and it’s naturally vegetarian. Plus, the aroma of the steaming dhoklas and the vibrant tempering is simply irresistible. You’ll love how light and airy they turn out, and the subtle hint of ajwain (carom seeds) adds a wonderful warmth.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 cups Sooji (Semolina)
• 2 Tbsp Oil
• ¼ tsp Carom Seeds (Ajwain)
• 1 tsp Grated Ginger
• Green Chili to taste (I usually use 1-2, finely chopped)
• 1 tsp Salt
• 1 cup Water
• 1 cup Yogurt (plain, full-fat works best!)
• ¼ tsp Turmeric Powder
• 2 tsp ENO Fruit Salt
• 2 Tbsp Oil (for seasoning)
• 1 tsp Mustard Seeds
• 2 tsp Sesame Seeds
• ⅛ tsp Asafoetida (Hing)
• 1-2 sprigs Curry Leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Sooji (Semolina) Varieties: You can use fine or coarse sooji. Fine sooji gives a softer texture, while coarse sooji results in a slightly grainier dhokla. I prefer fine sooji for a melt-in-your-mouth experience.
• The Significance of Ajwain (Carom Seeds): Don’t skip the ajwain! It’s not just about flavor; it also aids digestion. Plus, it adds that classic dhokla aroma.
• Yogurt: Using slightly sour yogurt helps with the fermentation process and gives the dhokla a lovely tang.
• Asafoetida (Hing): A little goes a long way! It adds a unique savory depth.

Regional Variations in Dhokla

Dhokla isn’t a one-size-fits-all recipe. You’ll find variations across Gujarat and beyond! Some recipes use besan (gram flour) alongside sooji, while others incorporate different spices. This recipe focuses on the classic Sooji Dhokla, but feel free to experiment once you’re comfortable with the base.

Understanding ENO Fruit Salt

ENO is the secret to that light and fluffy texture. It creates a chemical reaction with the yogurt, releasing carbon dioxide which makes the dhokla rise. It’s readily available in Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the sooji, oil, and carom seeds. Gently mix with your hands until everything is well combined and resembles breadcrumbs. This step is important to coat the sooji with oil.
2. In a separate bowl, whisk together the yogurt, salt, green chilies, turmeric powder, and grated ginger. Make sure everything is nicely blended.
3. Pour the yogurt mixture into the sooji and mix well. Gradually add water, a little at a time, while mixing to form a smooth, flowing batter. The consistency should be similar to pancake batter.
4. Now, let the batter rest for about 15 minutes. This allows the sooji to absorb the moisture and develop flavor. While it rests, get your steamer ready – bring about 1-1.5 inches of water to a boil in a steamer pot.
5. Grease your dhokla plates (or a baking dish) with oil. This prevents the dhoklas from sticking.
6. Just before steaming, add the ENO fruit salt to the batter and gently mix it in vigorously until the batter becomes light and frothy. Don’t overmix!
7. Immediately pour the batter into the prepared plates, filling them about halfway.
8. Place the plates in the steamer, cover tightly, and steam for 15 minutes. A toothpick inserted into the center should come out clean.
9. Let the dhoklas cool in the plates for about 5 minutes before carefully removing them.
10. While the dhoklas cool, prepare the tempering. Heat oil in a small pan. Add mustard seeds and let them splutter. Then, add sesame seeds, asafoetida, curry leaves, and green chilies. Sizzle for a few seconds.
11. Pour the tempering evenly over the dhoklas. Garnish with fresh cilantro and cut into squares.

Expert Tips

• Don’t overmix the batter after adding ENO. You want to retain the air bubbles.
• Ensure your steamer is hot before adding the dhokla plates.
• For even cooking, avoid opening the steamer lid during the first 10-12 minutes.

Variations

• Vegan Dhokla Adaptation: Substitute the yogurt with plant-based yogurt (soy or coconut yogurt work well).
• Gluten-Free Considerations: Sooji is generally gluten-free, but always check the packaging to ensure it’s processed in a gluten-free facility.
• Spice Level Adjustment: Adjust the amount of green chilies to your preference. My friend, Priya, loves to add a pinch of red chili powder for extra heat!
• Festival Adaptations (e.g., Janmashtami): During Janmashtami, some families add grated coconut to the batter for a richer flavor.

Serving Suggestions

Serve your warm, fluffy dhoklas with a side of mint chutney or sweet tamarind chutney. They’re also delicious with a sprinkle of sev (crispy chickpea noodles).

Storage Instructions

Leftover dhoklas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or steamer before serving.

FAQs

What is the best type of sooji to use for dhokla?

Fine sooji generally yields a softer, more delicate dhokla. However, coarse sooji works too – it just gives a slightly different texture.

Can I make dhokla without ENO fruit salt? What are the alternatives?

While ENO is ideal, you can try using a mixture of baking soda and lemon juice (¼ tsp baking soda + 1 tsp lemon juice). The results won’t be exactly the same, but it can work in a pinch.

How do I know if my dhokla is steamed properly?

Insert a toothpick into the center. If it comes out clean, it’s done! The dhokla should also spring back slightly when touched.

Can I prepare the dhokla batter ahead of time?

Yes, you can prepare the batter up to the point of adding the ENO. Store it in the refrigerator and add the ENO just before steaming.

What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida, or hing, is a resin with a pungent aroma. It adds a unique savory flavor to Indian dishes and is also known for its digestive properties.