Suji Dhokla in idli shape | How to make Suji Dhokla in idli shape

By Saloni Jain  |  1st Dec 2016  |  
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  • Suji Dhokla in idli shape, How to make Suji Dhokla in idli shape
Suji Dhokla in idli shapeby Saloni Jain
  • Prep Time

    5

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

64

0

About Suji Dhokla in idli shape Recipe

Super moist, fluffy and soft dhokla made in the shape of idli, a good side dish and stays fresh for hours in lunch box. This is super easy and worth making.

Suji Dhokla in idli shape is a delicious dish which is enjoyed by the people of every age group. The recipe by Saloni Jain teaches how to make Suji Dhokla in idli shape step by step in detail. This makes it easy to cook Suji Dhokla in idli shape in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Suji Dhokla in idli shape at home. This amazing and mouthwatering Suji Dhokla in idli shape takes 5 minutes for the preparation and 20 minutes for cooking. The aroma of this Suji Dhokla in idli shape is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Suji Dhokla in idli shape is a good option for you. The flavour of Suji Dhokla in idli shape is palatable and you will enjoy each and every bite of this. Try this Suji Dhokla in idli shape and impress your family and friends.

Suji Dhokla in idli shape

Ingredients to make Suji Dhokla in idli shape

  • semolina(Suji) 1 and 3/4 cup
  • gram flour(Besan) 2tablespoon
  • turmeric powder(haldi) 1/4 teaspoon
  • salt 1/2 teaspoon
  • oil 4 tablespoon
  • buttermilk 1 and 1/4 cup
  • Black mustard seed(rai) 1 teaspoon
  • curry leaves(kadi patta) 10-15 leaves
  • red chilli powder(lal mirchi powder) as required
  • Chopped coriander for garnish
  • cumin seeds(jeera) 1 teaspoon
  • Eno 1 sachet

How to make Suji Dhokla in idli shape

  1. Take semolina, gram flour, haldi, salt in a bowl and mix well.
  2. Add buttermilk and oil to it and whisk it well to get a lump free batter. If the batter is too thick, add a little more buttermilk. It should be like idli batter.
  3. Keep the batter aside for atleast half an hour. If you are not running out of time, keep it for an hour.
  4. Grease the idli moulds
  5. Add eno to the batter and mix well. Pour batter into the moulds.
  6. Steam it in a steamer for 10 minutes on high heat.
  7. After 10 minutes, check the dhokla if it's done. For that, insert a toothpick in it, if it comes out clean or with little grains then it is ready. If the toothpick comes out with wet batter, steam it for 5 minutes more.
  8. Drizzle red chilli powder over the dhokla
  9. Heat oil, add mustard seeds, cumin seeds, curry leaves to it.
  10. When the mustard seeds crackle, pour it over the dhokla
  11. Using a spoon, take out the dhokla, garnish it with coriander. Serve with dhaniya chutney, meethi chutney and tomato sauce.

My Tip:

Don't overmix the batter after adding eno, mix enough to assimilate eno into the batter. Immediately put the batter in moulds and put it for steaming. Do all the preparations before adding eno like switching on the steamer, greasing the moulds. I usually keep the batter aside for about 2 hours in winters and about an hour in summers. Dhokla comes out softer. This quantity makes 12 idli dhokla in my moulds.

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