- 1 cup fine semolina flour (sooji)
- 1 cup yogurt
- ¼ cup water as needed
- ¼ teaspoon salt
- 2 teaspoons lemon juice
- Pinch of turmeric (Haldi)
- 1 green chili, finely chopped
- 2 tablespoons finely chopped cilantro (hara dhania)
- 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)
- 2 tablespoons oil
- ½ teaspoon black mustard seed
- 2 green peppers, chopped into ¼” pieces
- Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency.
- Add water as needed.
- Allow batter to rest 15 to 20 minutes.
- Grease the cake pan and set aside.
- Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhoklas.
- When the water boils, turn down the heat to medium.
- Add the fruit salt (Eno) to the batter just before steaming. The batter will foam up.
- Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
- Check dhokla with a knife. If the knife comes out clean, the dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
- Let it cool to room temperature, then cut into a triangle or square shapes.
- Prepare the seasoning
- Heat oil in a small pan over medium heat.
- Add the mustard seeds. When the seeds crack, add green chili stir for a few seconds.
- Drizzle the seasoning over the dhokla. Serve with green chutney.
Dhokla maker – or, if you don’t have that, use all three of the following:
- A covered pan large enough to hold your cake rack
- Round cake-cooling rack
- Round 9 cake pan
Dhokla can be refrigerated for a few days.
Before serving, heat the dhokla in a microwave or