Suji Dhokla

To Prepare Batter

For Tempering

In a big steamer pan, add 1 glass of water and heat it on medium heat. Grease a flat bottomed pan of 4 to 5 inches diameter (that can fit into the steamer pan) with 1 teaspoon of ghee or oil.

Prepare Batter

• In a bowl add semolina (suji), 1/3 cup water, curd, salt and mix well. Be sure to remove all lumps. Set it aside for 20 minutes.
• Add 1 teaspoon eno fruit salt and 1 teaspoon ghee or oil and mix well. Stir for a minute so that there is bubble formation in the batter.
• Pour batter into flat bottom greased pan. Fill pan with batter to 1/2 inch height.
• Place a stand in the steamer pan and set the pan on top with the batter in it. The water level should not be above the stand as the water can be mixed into the Dhokla in steam. Drain excess water.
• Cover the steamer pan with a lid or plate and steam it for about 10 - 12 minutes, heat it on high for the first 4 minutes and then turn the heat to medium. To check the dhokla, put a knife in it, if the batter does not stick to the knife then the dhokla is ready otherwise steam it for 2-3 minutes and check again.
• Turn off the heat, take out the dhokla and set aside to cool at room temperature. Cut the dhokla into small cubes or as per desired size.

For Tempering 

• For tempering heat 1 tablespoons of ghee in a pan. When ghee gets hot, add asafoetida (hing) and mustard seeds (rai). When the mustard seeds starts crackle, add green chillies,  cumin seeds, sesame seeds  and curry leaves and fry for a while.
• Add water and let it boil over high heat. Once it boils, cook it on high heat for 1 minute. Turn off the heat, the tempering is ready.
• Pour the tempering on the dhokla pieces. Garnish it with chopped coriander leaves. Let the dhokla cool in the fridge.
• Enjoy the delicious suji dhokla with tamarind chutney or green pudina chutney.