Dhokla is a delicious and soft steamed snack that’s perfect for breakfast or as a light meal. This variation of the traditional dhokla features a flavorful green chutney stuffing that adds a delightful kick to the dish. Made using semolina (sooji) and yogurt, this recipe is quick and easy, requiring no soaking or grinding of dals and rice. This stuffed dhokla is instant and is made with the basic ingredients available at home. In just about half an hour, you can prepare a tasty, soft, and spongy dhokla that’s sure to please everyone in the family. The dhokla is layered with spicy chutney and topped with a savory tempering, making it both visually appealing and incredibly flavorful. This dhokla recipe is ideal fo breakfast, evening snacks , kitty parties and get together’s.
Ingredients
For the Dhokla Batter:
- 1.5 cups semolina sooji
- 1 cup plain yogurt at room temperature, not too sour
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Additional 1/4 cup water if needed
- 1/2 teaspoon eno fruit salt or baking soda divided into three parts
For the Green Chutney Filling:
- 1- inch piece of ginger
- 5-6 green chilies
- 2 tablespoons roasted peanuts or roasted chana dal as an alternative
- 1/2 cup fresh coriander leaves
- Juice of 1 lemon
- Salt to taste
- 1/2 teaspoon cumin seeds
- For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 green chilies slit (or dried red chilies as an alternative)
- 1 tablespoon white sesame seeds
- A few curry leaves
Instructions
Prepare the Dhokla Batter:
- In a mixing bowl, combine semolina, yogurt, 1/2 cup water, salt, and sugar. Mix well and let it sit for 10 minutes.
- If the batter is too thick, add an additional 1/4 cup water and mix until smooth and lump-free.
- Divide the batter into three portions. Add 1/2 teaspoon eno to the first portion and mix well.
- Grease a cake tin or steaming tray. Pour the first portion of the batter into the tin, smoothing it out.
- Steam for 5-6 minutes in a preheated steamer until set.
Prepare the Green Chutney Filling:
- In a blender, combine ginger, green chilies, roasted peanuts, coriander leaves, lemon juice, salt, and cumin seeds. Blend to a thick chutney consistency. Add a little water if necessary.
Layer the Dhokla:
Mix this green chutney in one batter and mix well. Add 1/4 tsp of eno and mix well.
- After the first layer of dhokla is steamed, spread a layer of green chutney over it. Let it steam for 7-8 minutes.
- Add the second portion of batter, mixed with 1/2 teaspoon eno, over the chutney layer.
- Steam for another 5 minutes until set.
Prepare the Tempering:
- Heat oil in a small pan. Add mustard seeds and cumin seeds, and let them splutter.
- Add green chilies, sesame seeds, and curry leaves. Sauté briefly until fragrant.
- Once the dhokla is fully steamed and cooled, cut it into pieces.
- Pour the tempering over the dhokla pieces.
- Garnish with chopped coriander leaves.
Video
Notes
Enjoy your soft and spicy Stuffed Dhokla with a side of chutney or yogurt!
