Unleash the secret to making soft and fluffy Suji Dhokla Recipe in the comfort of your own kitchen with this easy, step-by-step recipe. Suji Dhokla Recipe, a beloved Indian snack, is celebrated for its light and spongy texture, making it an ideal choice for a quick breakfast or a wholesome snack.
In just 30 minutes, you can transform simple ingredients like suji (semolina), yogurt, and a few spices into a delicious, mouthwatering treat. The addition of Eno fruit salt is what gives the Dhokla its signature fluffiness, while a tempering of mustard seeds and curry leaves adds a flavourful twist.
This recipe is perfect for busy mornings when you need something nutritious yet satisfying. With minimal effort, you’ll have a batch of warm, spongy Suji Dhokla Recipe ready to enjoy. Whether you’re new to cooking or a seasoned pro, this recipe guides you through each step, ensuring perfect results every time. Treat yourself to a taste of India’s culinary magic—ready to serve in just 30 minutes!
Try our other recipes: Sooji upma recipe, Prasadam or Sooji ka Halwa, Sooji ki Roti, Sukhi Lahsun ki Chutney
Ingredients for Suji Dhokla Recipe
- Semolina/ rawa/ suji – 2 cups
- Curd – 1 & 1/2 cups cup
- Water – 1/2 cup
- Sugar – 1/2 teaspoon
- Salt to taste
- Eno Fruit salt – 2 teaspoons
- Water – 1 teaspoon
For Tempering
- Oil – 1 tablespoons
- Mustard Seeds – 1 teaspoon
- Sesame seeds – 1 tablespoon
- Green Chilies (slit) – 2
- Curry Leaves – 10-12
- Water – 1/4th cup
- Sugar – 1 teaspoon
- Salt – 1/4th teaspoon
- Lemon Juice – 1 teaspoon
- Coriander Leaves (finely chopped) – 2 tablespoons
For Garnishing
- Coriander Leaves (finely chopped) – 2 tablespoons
- Kashmiri red chili powder – 1/2 teaspoon
Method for Suji Dhokla Recipe
- In a mixing bowl, combine suji, water, curd, salt and sugar. Mix well to form a smooth batter. Let it rest for 10 minutes. Add Eno fruit salt along with 1 tsp water to the batter just before steaming and mix gently. The batter will become airy and light.
- Grease a square tin or steaming tray or thali with oil. Pour the batter into the tin and spread it evenly. Steam for 20 minutes or until a toothpick inserted comes out clean.
- Heat oil in a small pan, add mustard seeds, and let them splutter. Add curry leaves, sesame seeds, and green chilies, then sauté for a few seconds. Next, add water, sugar, salt, and lemon juice, stirring well to ensure the flavors are absorbed. Pour this tempering over the steamed dhokla.
- Let the dhokla cool slightly, then cut it into squares. Garnish with coriander leaves and sprinkle with Kashmiri red chili powder.
- Serve with green chutney.
