Recipe Type:Very low fat, no cholesterol
Preparation Time: 30 minutes
- 1 cup fine sooji (semolina)
- 1 cup natural yogurt
- 1/2 cup water
- 1 tspn salt
- 1 tspn fresh ginger paste
- 1 tspn fresh green chopped chilies
- 1 level tspn eno salt
- 1 tspn olive oil or calola oil
- 1 Tbsp fresh chopped coriander
- 1/4 tspn chili powder
- 1 tspn fresh chopped coriander
- 1/2 tspn chopped green chili
- 1 tspn dessicated coconut (optional)
- Put water in a steamer to heat up.
- Slightly oil a small 8-10 inch thali with a rim and keep aside.
- Mix all the ingredients for the dhokla together (except the eno salt) and form a batter.
- Place the oiled thali in the steamer and just before you are ready to pour the batter, add the eno salt and mix the batter gently.
- Pour the batter in the thali and sprinkle with chopped coriander and a bit of red chili powder on top.
- Put the lid on the steamer and steam for 10- 15 minutes.
- Open the lid of the steamer and if the dhoklas are ready they will spring back when gently pressed.
- Remove thali from steamer and let it cool. Cut dhokla into diamond shapes and garnish with fresh chopped coriander, dessicated coconut and fresh chopped chilies.
Serve dhokla with coriander-mint chutney.
Note: For children you may omit the green chilies. You may also set dhokla as shown for making sooji idli.