Easy Sooji Dhokla Recipe – Authentic Indian Steamed Cake

Last Updated on 6 months ago by Neha Deshmukh

Easy Sooji Dhokla Recipe – Authentic Indian Steamed Cake

Hey everyone! If you’re craving a light, fluffy, and utterly delicious Indian snack, you’ve come to the right place. Today, I’m sharing my go-to recipe for Sooji Dhokla – a classic Gujarati steamed cake that’s surprisingly easy to make at home. I remember the first time I attempted this; it felt a little intimidating, but trust me, it’s much simpler than it looks!

Why You’ll Love This Recipe

This Sooji Dhokla recipe is a winner for so many reasons. It’s quick to prepare, perfect for a light breakfast, afternoon tea, or even a festive snack. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!). The slightly tangy and savory flavor is just so satisfying.

Ingredients

Here’s what you’ll need to whip up a batch of this delightful dhokla:

• 2 cups Sooji (Semolina)
• 2 Tbsp Oil (plus extra for greasing)
• ¼ tsp Carom Seeds (Ajwain)
• 1 tsp Grated Ginger
• Green Chili to taste (finely chopped)
• 1 tsp Salt
• 1 cup Water
• 1 cup Yogurt (plain, unsweetened)
• ¼ tsp Turmeric Powder
• 2 tsp ENO Fruit Salt
• 2 tsp Oil (for seasoning)
• 1 tsp Mustard Seeds
• 2 tsp Sesame Seeds
• Slit Green Chilies to taste (for seasoning)
• 10 Cilantro Sprigs (for garnish)

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 will give you a softer dhokla, while coarse sooji will have a slightly grainy texture. I usually use fine sooji for a melt-in-your-mouth experience.
• The Importance of Carom Seeds (Ajwain) in Dhokla: Don’t skip the ajwain! These little seeds aren’t just about flavor; they also aid digestion – a big plus with a snack like this.
• Using Yogurt for Texture and Tang: The yogurt adds a lovely tang and helps create a light and fluffy texture. Make sure it’s plain and not sweetened.
• Understanding ENO Fruit Salt – Alternatives & Substitutions: ENO is the secret weapon for that perfect rise. If you can’t find it, you can use a mixture of baking soda and lemon juice (½ tsp baking soda + 1 tsp lemon juice), but ENO really does give the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, mix the sooji, carom seeds, and oil. Rub it all together with your fingertips until it feels like breadcrumbs – no big lumps allowed!
2. In a separate bowl, whisk together the yogurt, salt, green chilies, turmeric powder, and grated ginger.
3. Pour the yogurt mixture into the sooji and mix well. It will seem a little dry at first, but keep going!
4. Now, slowly add the water while whisking continuously. You want a smooth, flowing batter – not too thick, not too thin. Let this batter rest for 15-20 minutes. This allows the sooji to absorb the water.
5. While the batter rests, get your steamer or pressure cooker ready. Add water and bring it to a boil. Grease your dhokla plates generously with oil – this is crucial for easy removal.
6. Just before you’re ready to steam, add the ENO fruit salt to the batter. Gently stir it in – don’t overmix! You’ll see the batter become light and frothy.
7. Immediately pour the batter into the greased plates, filling them about halfway.
8. Steam for 15 minutes. If using a pressure cooker, do not put the whistle on.
9. Once steamed, let the dhokla cool slightly before carefully removing it from the plates.

Expert Tips

• Achieving the Perfect Fluffy Texture: The key is not overmixing after adding the ENO. Gentle is the way to go!
• Troubleshooting: What if the Dhokla Doesn’t Rise? Make sure your ENO is fresh and that you haven’t overmixed the batter. Also, ensure your steaming water is at a rolling boil.
• Steaming vs. Pressure Cooking – Which Method is Best? Both work! Steaming gives a slightly softer dhokla, while pressure cooking can result in a slightly firmer texture. I personally prefer steaming.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dhokla Adaptation: Substitute the yogurt with plant-based yogurt (soy or coconut work well).
• Gluten-Free Considerations: Sooji is generally gluten-free, but always check the packaging to be sure.
• Spice Level Adjustment – Mild, Medium, Spicy: Adjust the amount of green chilies to your liking. My family prefers a mild kick, but feel free to add more if you’re a spice lover!
• Navratri/Festival Adaptations – Fasting-Friendly Dhokla: Omit the onion and garlic, and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Dhokla is best enjoyed fresh!

• Traditional Chutney Pairings (Mint-Coriander, Tamarind): A vibrant mint-coriander chutney or a sweet and tangy tamarind chutney are classic accompaniments.
• Dhokla as a Snack or Light Meal: It’s perfect as a mid-afternoon snack or a light meal with a side of dal or kadhi.
• Complementary Side Dishes: Serve with a cup of masala chai for the ultimate comfort food experience.

Storage Instructions

• Storing Dhokla at Room Temperature: Dhokla is best eaten fresh, but you can store it at room temperature for a few hours in an airtight container.
• Refrigerating and Reheating Dhokla: Store in the refrigerator for up to 2 days. Reheat gently in the microwave or steamer.
• Freezing Dhokla for Longer Storage: You can freeze dhokla for up to a month. Wrap it tightly in plastic wrap and then place it in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

FAQs

• What is Sooji and can I substitute it? Sooji is semolina, made from durum wheat. You can substitute it with rice flour, but the texture will be different – more dense.
• Why is ENO fruit salt essential for this recipe? ENO creates a chemical reaction that makes the dhokla light and fluffy. It’s hard to replicate perfectly without it.
• Can I make dhokla without yogurt? Yes, you can! Substitute the yogurt with lemon juice (about 2-3 tablespoons) mixed with a little water.
• How do I know if my dhokla is cooked properly? Insert a toothpick into the center. If it comes out clean, it’s done!
• What is the best way to prevent dhokla from becoming soggy? Make sure to grease the plates well and don’t oversteam. Also, let it cool slightly before removing it from the plates.

Enjoy making this delicious Sooji Dhokla! Let me know how it turns out in the comments below. Happy cooking!