Quick Sooji Dhokla Recipe – Steamed Indian Snack with Ginger & Chili

Last Updated on 2 months by Neha Deshmukh

Quick Sooji Dhokla Recipe – Steamed Indian Snack with Ginger & Chili

Introduction

Oh, dhokla! Just the word brings back memories of bustling Indian markets and the sweet-spicy aroma filling the air. This steamed snack is a staple in Gujarati cuisine, and honestly, it’s become a firm favourite in my kitchen too. It’s light, fluffy, and incredibly satisfying – perfect for a quick breakfast, afternoon tea, or even a light dinner. I first made this when I was craving something savory but didn’t want anything too heavy, and it’s been a go-to ever since. This quick sooji dhokla recipe is super easy, even if you’re new to Indian cooking, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This sooji dhokla recipe is a winner for so many reasons. It’s ready in under 30 minutes (once the soaking is done!), it uses ingredients you likely already have in your pantry, and it’s wonderfully versatile. Plus, it’s a healthier snack option compared to many fried Indian treats. But most of all, it’s just delicious! The soft, spongy texture combined with the tangy-spicy tempering is a flavour explosion.

Ingredients

Here’s what you’ll need to make this delightful dhokla:

• 1 cup semolina (sooji) – about 150g
• 1.5 cups yogurt (preferably sour) – about 360ml
• 0.5 cup buttermilk – about 120ml
• 2 green chilies, finely chopped
• 0.5 inch piece of ginger, grated
• 1 tbsp besan (chickpea flour) – about 7g
• 0.5 tsp sugar – about 2.5g
• 0.5 tbsp lemon juice – about 7.5ml
• 1 tbsp oil – about 15ml
• 1 tsp Eno fruit salt
• 0.5 tsp red chili powder – about 2.5g
• Fresh coriander leaves, for garnish
• Grated coconut, optional

Ingredient Notes

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

• Sooji (Semolina) Varieties: You can use fine or coarse semolina for this recipe. 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.
• Yogurt – The Importance of Sourness: Seriously, don’t skip the sour yogurt! It’s what gives the dhokla its signature tang and helps with the fermentation process. If you don’t have sour yogurt, you can add a tablespoon of lemon juice to regular yogurt and let it sit for 30 minutes.
• Besan (Chickpea Flour) – A Flavorful Addition: A little besan adds a lovely nutty flavour and helps bind the dhokla together.
• Eno Fruit Salt – The Key to Fluffiness: This is the magic ingredient! Eno creates the air bubbles that make the dhokla light and spongy. Don’t substitute with baking soda – it won’t give you the same result.

Regional Variations in Spicing

While this recipe is a great base, feel free to adjust the spices to your liking. Some people like to add a pinch of turmeric for colour, or a dash of asafoetida (hing) for a more complex flavour. My friend’s grandmother always adds a tiny bit of grated nutmeg – it’s divine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, mix the semolina and yogurt together. Make sure there are no lumps. Cover the bowl and let it soak for at least 2 hours, or even better, overnight. This allows the semolina to absorb the yogurt and become nice and soft.
2. While the semolina is soaking, prepare the ginger-chili paste. Grind the green chilies and ginger into a coarse paste.
3. Once the semolina is soaked, add the ginger-chili paste, besan, sugar, lemon juice, and oil to the bowl. Mix well.
4. Gradually add the buttermilk, mixing until you achieve a consistency similar to dosa batter – it should be pourable but not too runny.
5. Grease a steaming vessel with oil.
6. Just before you’re ready to steam, add the Eno fruit salt to the batter and mix vigorously until it becomes frothy and light. This is important – don’t delay!
7. Immediately pour the batter into the greased steaming vessel. Sprinkle the red chili powder over the top.
8. Steam for 16-18 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the dhokla cool slightly before removing it from the vessel.

Expert Tips

• Don’t overmix the batter after adding the Eno. You want to keep those air bubbles intact!
• Make sure your steaming vessel is hot before you pour in the batter.
• A well-fitting lid is crucial for successful steaming.

Variations

• Vegan Dhokla Adaptation: Substitute the yogurt and buttermilk with plant-based alternatives like soy yogurt and almond milk.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as you use gluten-free besan.
• Spice Level Adjustment: Reduce the number of green chilies or omit the red chili powder for a milder dhokla.
• Festival Adaptations (e.g., Janmashtami): During Janmashtami, some families add grated bottle gourd (lauki) to the batter for extra moisture and flavour.

Serving Suggestions

Dhokla is best served warm or at room temperature. It’s traditionally served with green chutney (mint-coriander chutney) and sometimes a sweet tamarind chutney. A sprinkle of fresh coriander and grated coconut adds a lovely finishing touch. My family loves it with a side of hot chai!

Storage Instructions

Leftover dhokla 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 way to ensure my dhokla is fluffy?

The key is the Eno fruit salt! Mix it in right before steaming and don’t overmix the batter.

Can I make the batter ahead of time? If so, for how long?

Yes, you can! You can prepare the batter (up to the point of adding the Eno) a day in advance and store it in the refrigerator. Add the Eno just before steaming.

What can I substitute for Eno fruit salt?

Unfortunately, there isn’t a perfect substitute for Eno. Baking soda won’t give you the same fluffy texture.

Is it necessary to use sour yogurt for this recipe?

It’s highly recommended! Sour yogurt adds the characteristic tang and aids in fermentation.

How can I adjust the sweetness level in the dhokla?

You can adjust the amount of sugar to your preference. Start with 0.5 tsp and add more if you like it sweeter.

What is the best chutney to serve with dhokla?

Green chutney (mint-coriander chutney) is the classic pairing, but sweet tamarind chutney is also delicious!