How to make suji instant dhokla?

Traditionally, dhokla is made up of besan flour but nowadays varieties of dhokla are available in market. And they are as delicious as the traditional one. Suji dhokla is one of them. It is an easy and filling dish that can be prepared easily at home without much hassle.

Moreover, it is fluffy and soft in texture that is easy to make. It is also deliciously soft and spongy idli like prepared from suji and you can enjoy its goodness with mint-coriander chutney.

I am using Eno powder to quicken the process for this instant suji dhokla. Therefore, it is ready in an instant. Thus, it saves a considerable amount of time. So, let’s have a quick look at this instant recipe!

For more exciting and different dhokla recipes, have a look at these recipe!

lean how to make Green Dhokla, Dhokla with moong dal sprouts

Preparation time: 10 minutes+15 minutes resting

Cooking time: 20 minutes

Total time: 30 minutes

Serving:

Ingredients:

Suji-1 cup
Yogurt-4 tbsp
Water, as needed to make thick consistency
Eno salt or cooking soda-1/2 tsp
Green chilli-ginger paste-1 tsp
Lemon juice-1 tsp
Salt as needed

For tempering of dhokla:

Oil-1 tsp
Mustard seeds-1 tsp
Sugar-2 tsp
Salt-1 tsp
Lemon juice-1 tsp
Curry leaves-7-8
Green chili (whole)-3-4
Water-1/2 cup

Method of preparation:

Firstly, mix suji, curd and green chilli-ginger paste in a mixing bowl and keep aside for 15 minutes.
Secondly, after 15 minutes of resting, add salt, lemon juice, Eno powder and water as needed to make a thick consistency batter.
Meanwhile, boil water in a steamer or cooker side by side.
Next, brush a flat base vessel that would fit into your steamer or cooker and pour the prepared batter into it.
Now, keep the base inside and cook for at least 20 minutes or until the knife inserted the dhokla comes out clean.
Meanwhile, prepare your tempering for the dhokla. For the tempering, heat a kadai with oil, splutter mustard seeds and add curry leaves, green chili and let it crisp and then add water, sugar, salt and lemon juice and stir well and keep it aside.
Further, once the dhokla is cooked then remove it from the stove and let the dhokla cool down. Next, invert over a plate and tap gently to loosen the dhokla sides.
Lastly, cut the dhokla into squares and pour over the tempering all over the dhokla.
Finally, serve this suji instant dhokla with green chutney!

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Priyanka Yadav