Steamed Semolina Dhokla
Soft, pillowy steamed cakes made from semolina, yogurt, and ginger—a savory Indian breakfast or snack that's naturally vegetarian and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 cup semolina (suji or rava)
- ¾ cup plain yogurt
- 1 tablespoon fresh ginger, minced
- 1 whole green chili, minced (or 0.25 tsp cayenne pepper)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons vegetable oil, divided
Instructions
- 1
Pour 1 cup semolina into a medium mixing bowl and stir it for 30 seconds with a dry spoon, breaking up any lumps.
- 2
Add 0.75 cup yogurt, 1 tablespoon minced fresh ginger, 1 minced green chili (or 0.25 teaspoon cayenne), and 0.5 teaspoon salt to the semolina.
- 3
Stir the mixture with a wooden spoon until everything is wet and combined, about 1 minute—no dry streaks should remain.
- 4
Measure an 8×8-inch steaming dish or similar container and lightly oil the inside with 0.5 tablespoon vegetable oil using a paper towel.
- 5
Fill a pot or steamer base with 1 inch of water and set a steamer rack or inverted heatproof bowl inside; bring the water to a rolling boil over high heat, about 3 minutes.
- 6
Add 0.5 teaspoon baking soda to the semolina batter—it will bubble and foam immediately; stir gently for 15 seconds until the foam is distributed throughout.
- 7
Pour the batter into the oiled steaming dish, smoothing the top with a spatula so it is level.
- 8
Carefully place the dish on the steamer rack (use tongs or folded cloth to protect your hands), cover the pot with a lid, and steam over high heat for 12 minutes.
- 9
The dhokla is done when a toothpick inserted into the center comes out clean and the surface springs back when you press it gently with your finger.
- 10
Remove the steaming dish from the pot using tongs or a folded cloth and set it on the counter to cool for 2 minutes.
- 11
Heat 2.5 tablespoons vegetable oil in a small skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 12
Carefully pour the hot oil over the entire surface of the dhokla in a thin stream, covering every area—it will sizzle and crisp the top.
- 13
Let the dhokla rest in the steaming dish for 1 minute, then run a thin knife around all four edges to loosen it from the sides.
- 14
Invert the dish onto a cutting board, then cut the dhokla into 1-inch squares or diamonds and serve warm or at room temperature.
Tools you’ll need
- medium mixing bowl
- wooden spoon
- 8×8-inch steaming dish or similar heatproof container
- pot with steamer rack or inverted heatproof bowl
- lid to fit the pot
- tongs or folded cloth
- toothpick
- small skillet
- thin knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
