Suji Dhokla

Dhokla is a perennial and perhaps the most famous food originating from Gujarat. Dhoklas have found mention in the earliest Jain texts dating back to 1066 CE. These turn out to be deliciously spongy and can be had for breakfast, lunch or dinner. One can even make a snack out of it. Dhoklas are served with a side dish of delicious and tangy chutneys. Today, I am going to talk about Dhoklas made of Suji or Rawa. This is easy to make even impromptu. Just needs 30 mins of soaking before you can start making.  I made this on a rainy day when I wanted to have something tangy!

Ingredients:

· Suji – 1 cup

· Dahi – 1 cup

· salt- ½ teaspoon

· Turmeric powder – 1 tea spoon

· Green chilli – 1 chopped

· cilantro leaves – 2 tea spoons

· lemon juice – 2 tea spoons

· Eno (fruit salt) plain – 1 tea spoon

For seasoning:

· Oil – 2 table spoons

· cook mustard seeds – 1 tea spoon

· Green chillies – 2 cut obliquely and de-seeded

Method:

· Mix suji, dahi, salt, turmeric powder, chopped green chilli and cilantro leaves in a mixing bowl.

· Add lemon juice and 3-4 table spoons of water to it.

· Remember that the Batter should not be very thick like a dough or runny.

· After mixing these ingredients leave it for ½ an hour.

· After that add eno to the batter and mix well again.

· Grease a plate with oil. Ideally, the plate should be like a cake pan and pour the mixture into it.

· Use dhokla pan, pressure cooker or cake pan to cook the dhokla on steam.

· It should be ready by 10 minutes and it looks fluffy and soft.

· To make sure always check the dhokla with fork before you add the seasoning. If the fork comes out dry, with no soggy or uncooked mixture on it, then it is ready; if not steam it for another 10 minutes.

· Take the pan out and leave it for 10 minutes to cool it down and when it comes to the normal temperature, transfer the dhokla from cake pan to serving dish. If you wish, you can make the dhokla on cooking sheet or baking sheet.

For seasoning:

· Heat oil in a pan and add cook mustard seeds to it.

· When it splutters, add de-seeded chillies to it. Sauté for a few seconds and pour it on the dhokla.

Serving

Cut the dhokla in square or rhombus shape and serve with green chutney.