Dhokla (Suji – Semolina)
Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.Makes about 20 pieces.
Ingredients
- 1 cup sooji semolina flour available in Indian grocery store
- 1 cup yogurt
- 1/4 cup water as needed
- 1/4 tsp salt
- 2 tsp lemon juice
- Pinch of turmeric haldi
- 1 green chili finely chopped
- 2 Tbsp cilantro hara dhania finely chopped
- 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)
For seasoning:
- 2 Tbsp of oil
- 1/2 tsp black mustard seed
- 2 green peppers chopped into about 1/4 inch pieces
Utensils to steam Dhokla:
- Dhokla maker or if you don’t have that, use all three of the following:
- Covered pan large enough to hold your cake rack
- Round cake-cooling rack
- Round 9” cake pan
Instructions
- Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if 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 dhokla.
- When the water boils, turn down the heat to medium.
- Add fruit salt (Eno) to the batter just before baking. 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, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
- Let it cool to room temperature, then cut into triangle or square shapes.
Prepare the seasoning:
- Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
- Add mustard seeds after seeds cracke add green chili stir for few seconds.
- Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.
Notes
Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
Tried this recipe?Let us know how it was!
Sangits
April 4, 2021 at 9:31 amDo you use fine or coarse sooji? You have said you use fine sooji and also said fine sooji doesn’t work. See below:
“Manjula Jain October 6, 2010 at 11:07 pm
Pani Thuly,
I use fine sooji.”
Thank you,
Sangita
Asmita
May 3, 2018 at 5:52 pmdear Manjula,
I tried your receipt today but the Dhokla turned out sticky and not soft and fluffy, .
Can you use fine sooji?
Thanks
Manjula Jain
May 4, 2018 at 10:16 pmAsmita, May be ENO was not good, you can use fine sooji but coarse sooji works batter.
sandhya sharma
April 13, 2018 at 10:58 pmNice recipe of dhokla, just one question, I am allergic to lemon, can I skip it ?
Manjula Jain
April 14, 2018 at 11:39 pmyes
Bhavika
January 28, 2018 at 11:58 amHi Manjula Aunty ,
Suji dhokla and suji idly receipe is more or less the receipe as per your website ….why do you use 1:1 ratio for suji and yogurt for dhokla and half the measurement of yogurt for sooji idly ? Please let me know about this difference
hinal trivedi
May 3, 2016 at 12:44 amnic dhokla
PK
December 5, 2015 at 12:27 pmThank you for the Sooji dhokla recipe Manjula aunty. I have only tried couple of your recipes but already a fan of yours. I like the originality in your videos. Will probably see you around in USA :-).
Could you please fix the written step 1 to add turmeric also in below:
Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
Read more at https://manjulalive.wpenginepowered.com/dhokla-suji-semolina/#T4k9TRIlcfrqPHRL.99
Manjula Jain
December 5, 2015 at 11:07 pmPK, thanks, I fixed the recipe.
poonam
November 21, 2015 at 10:21 pmHii mam,I luv ur recipes alot .plz tell me more about veg recipes
harshna
June 26, 2015 at 6:07 amNamaste Aunty
Thanks for the great healthy and quick to make receipe. It was amazing to taste.
Dear All
I tried with baking soda , it came out every well. U may go ahead .
Best luck .
Ruchy
April 28, 2015 at 9:49 amThanks for this recipe – it always turns out great!
i am not much of a cook, but when i try your recipes i feel like an expert 🙂
Thank you
R
Manjula Jain
April 28, 2015 at 12:49 pmRuchy, Thank you
Deepa
January 17, 2015 at 8:31 pmWont it taste like rava idli ?
Reshma
March 9, 2014 at 9:21 amHi majula ji thank u so much for ur recipes i was try it was very tasty thank u once again
Madhavi
February 17, 2014 at 9:30 pmDear Aunty,
Thanks a lot for this recipe. I love dhokla but couldn’t make it often as my family’s stomachs are very sensitive to besan. I surely will try with sooji. Does it taste good when cool too? Am asking if I can use it for my kids’ lunch boxes?
Will appreciate your reply.
Regards,
Madhavi
Manjula Jain
February 18, 2014 at 11:04 pmMadhavi,
Yes it will taste good and good for lunch box.
neha_vergia
June 6, 2013 at 8:10 amhello aunty,
i live in germany. but i dont have Eno here. What can be used as a substitute of Eno?
Thanks
babita devi ram
November 12, 2012 at 3:11 pmhi !
happy diwali to u n ur family manjula aunty!
ur recipe is realy good n tasty n i love ur recipes.
thanks !
bye.
muni
September 8, 2012 at 5:54 pmthank you very much for your yummy receipes
Shreshth kumar
August 9, 2012 at 8:42 pmhi munjula aunty i am about to try dhokla for the first time and i am scared i am from canada
kaur
August 9, 2012 at 7:32 pmhi Manjula ji,
can we make dhokla in idly stand?
i dont have that kind of pan. can u please tell me substitute for that. i am from Australia.
Manjula Jain
August 9, 2012 at 11:52 pmKaur,
idly stand works good and look very nice.
Sodium bi Carbonate India
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anna izabella
April 22, 2012 at 1:05 pmhellow manjula! your kitchen is very very good! thanks i loved your recipe!
anju beg
April 2, 2012 at 12:56 amu solv my problem,i was very confuse about the suji dokhla. now i m very happy seen your vidio thanks a lot. PLEASE GIVE NEW IDIA ABOUT VEG RECIPI.
Mitali
March 7, 2012 at 1:02 pmThanks Manjula Aunty. I have tried dhokla manytimes before but it was never this good however I used almost same ingredients.
Then I tried your recipe on youtube today it came wonderfully soft and fluffy.
we enjoyed it so much today.. Thanks once again
parshottam mathur
February 8, 2012 at 9:38 pmDhokla is very soft and tasty.
Shilpa
February 7, 2012 at 9:04 amIn place of ENO can i use anything else like baking soda..
Priya
January 4, 2012 at 10:02 amHow much cups of sooji should i use if i need to make it for a 30 adults for a party?
Thanks for the recipe.
vijay patel
December 23, 2011 at 11:23 pmvery nice…..loveit dhokla…..
Manju
October 3, 2011 at 4:35 amDhokra came out really delicious
Nikhil
September 16, 2011 at 7:03 amThanks.
Parul
August 29, 2011 at 8:09 pmDhokla came out real nice. Very soft and tasty, thanks for the recipe.
Maheen
July 19, 2011 at 10:24 amDear Manjula, I really like this recipe. what would be substitute of ENO? can we use soda or baking powder instead?
jatinder
July 2, 2011 at 12:07 amThanks for the recipe.
Can i make dhokla in microwave and what temperature should i use?
please help.
remya
June 20, 2011 at 5:23 amdear madam
i like all ur recipes u r making. one doubt. can we steam the dhokla in cooker? how much whistle is needed ?
rozy
May 24, 2011 at 3:35 pmi love dhokla. my husband like it very much with green chutny.
Nutan
May 22, 2011 at 3:17 amI love the way you cook. You make everything so simple. You have a very calming personality. Love to meet you.
Chandni
April 25, 2011 at 1:11 pmHi Manjula,I tried this dhokla and it came out very good.Thanks for sharing this.
Shobhna
April 11, 2011 at 9:07 amHi Manjulaji, this doklas are amazing, they came out delicious, my inlaws loved them, and they are very picky when I cook something. just one question for you, Where are you from? are you gujarati, since you are making everything without onion and garlic?
Shanti
April 4, 2011 at 10:03 amHi aunty, dhokla looks so easy i will surely try it and let u know.
Jetta
March 27, 2011 at 11:11 amCan I use normal Eno (the soda we drink) instead of the fruit salt?
ela
March 23, 2011 at 10:57 amhi, I love dokla and always make it. You can add sesame seeds and curry leaves as well with the seasoning taste good.
RINKU
March 15, 2011 at 1:55 pmDear Manjulaben,
I try soji dhokla yesterday, i don’t know what i did wrong but dhokla came out very sticky.i did every thing what you infrom on receipt,i let soji & dahi (curd) stay for 30 minutes to format. i was in tears when my dhokla did not came out right.please help me to find what i did wrong.
dhokla was very sticky does not wants to een touch it.
Rushali
March 2, 2011 at 8:14 amthe dhokla recipe looks exciting, Ive tried makng Dhoklas in the past but have always failed. Please let me know wether it is mandatory to use Eno Salt, or is sodium bicarbonate sufficent,If yes where can it be procuresd locally
Manjula Jain
March 2, 2011 at 9:38 amRushali,
I have never tried with sodium bicarbonate why not try it and let us know.
RISHI
February 26, 2011 at 1:42 ameasy to try and a very good taste
Sonia @ Master of Her Romaine
February 5, 2011 at 7:38 pmHi Manjula Auntie,
I don’t have anything that I can steam my dhokla in. Do you think I can bake it in the oven?
Thank you!
Sonia
Jaya
February 6, 2011 at 2:28 pmSonia, dhokla batter can only be steamed. If you bake it, you’ll end up with a hard, dry lump.
Mrs Kumar
October 18, 2010 at 7:17 amdear all,
i regularly make this dhokla, however, i just make them immediately and they turn out excellent. actually sugee is a substitute for the traditional dhoklas which require atleast 6 -8 hrs of soaking. made them instantly when i’ve had guests. if you have sour curd, then lemon is not required. best wishes to all!
aunty manjula, tqvm for sharing your recipies and the videos. really appreciate it.
F
October 12, 2010 at 6:51 amThere must be some substitute for Eno in the recipe for Dhokla. Eno fruit salt isnt something that was handy when dhokla’s were being made in India generations ago. How did they make dhokla’s the traditional way? Please Manjula, I love your recipes and am open to modern short cuts, but for the most part I try to avoid adding chemicals to my food-please give me a substitute for Eno!
Karthik
December 16, 2017 at 8:14 amVery true – how did they make healthy dhoklas without chemicals before these were invented?
Pani Thuly
October 6, 2010 at 6:30 pmDear Manjula Aunty,
Thank you for your wonderful recipes. Which sooji is good for this recipe? Fine or coarse?
Manjula Jain
October 6, 2010 at 11:07 pmPani Thuly,
I use fine sooji.
Neelam
September 14, 2010 at 4:35 pmDear Manjula,
I love watching your cooking videos. I have tired couple of your recipes and it was delicious. I love your Dhokla recipe, it looks so simple to make. I will make it at my Diwali party for sure.
Thank you for sharing your wonderful recipes
Rukshana Nabi
August 30, 2010 at 7:49 amDear Manjula,
Having leaved in New Zealand and Australia all my life, I have learnt Indian cooking from your beautiful recipes…..I didn’t know what Dhokla was until I recently watched the movie 3 Idiots!! Thank you for taking us into your kitchen and sharing your receipes. I have tried your dhokla receipe, and I love it. Many thanks.
kam
August 24, 2010 at 9:43 amI always want to make dhokla.It look so good ,Iwill try it for sure .My mom always makes your recipes .She told me to watch it ,watching the video make it more easier ,Thankyou for these videos
Pia
July 21, 2010 at 8:52 pmaunty, if i want to use 1/2 cup suji, then what proportion of eno, curd and water shall i use?
thanks
upa
July 4, 2010 at 1:42 amhi,mam
u share great recipes n with easiest way.my question to u for particular this recipe is about using cooking soda instead of eno? because my dhokla did not come up soft n spongy when i tried it with eno.
Pia
June 21, 2010 at 3:06 pmhi aunty, can you please reply to this doubt of mine:
why didnt my dhoklas turn out soft and spongy?
thanks
Manjula Jain
June 21, 2010 at 6:07 pmPia,
The only thing I can think of the eno salt is not very effective if it is sitting unused for long time.
Pia
June 19, 2010 at 8:26 amHi Aunty,
Thank you for the dhokla recipe. it came out nice, except that it was a little hard while eating and also cutting. it was not soft and spongy.
what could be my mistake?
thank you.
nitu
June 16, 2010 at 3:25 pmHi Manjula Aunty,
how r u ? i like ur receipe. can i use the fine suji in dhokla ?
Thanks
Nitu
Manjula Jain
June 16, 2010 at 10:36 pmNitu,
Fine sooji does not work as good.
Sangita Lad
April 2, 2021 at 6:31 amDo you use fine or coarse sooji? You have said you use fine sooji and also said fine sooji doesn’t work. See below:
“Manjula Jain October 6, 2010 at 11:07 pm
Pani Thuly,
I use fine sooji.”
Thank you,
Sangita
qudsia
June 13, 2010 at 8:42 amhello manjula aunty
hw r u?
can i try dhokla in micro wave oven?
Parul
June 4, 2010 at 1:14 pmHello Aunty,
I am writing to you again and requesting the same thing..can you please post your own recipe for besan dhokla..i know yours will taste the best and will be the easiest to make :))
Manjula Jain
June 4, 2010 at 3:01 pmParul,
Thanks for having so much confidence in me. I have never made basen dhokla may be in future I will learn.
Parul
June 11, 2010 at 12:52 pmThanks for your reply Aunty..well then I will be waiting for this new recipe from you :)) btw with your recipes m like the coolest BAHU for my in laws hehehe
Rashmi
May 30, 2010 at 10:35 pmHi mamm,
I have tried ur many recipes(also this one) & i love them all, BUT
Plzzzzzzzzzzzz can U also tell us, how to make BESAN DHOKLA..?
Because it does’t taste like Besan Dhokla…
Thanks,
Rashmi sharma
parshottam mathur
May 22, 2010 at 8:49 amTHANK YOU FOR THIS RECIPES.
shivrani
May 16, 2010 at 11:59 amHello manjula auntie,
thank you for the wonderful dhokla recepie and all the other recepies.
Could you please suggest me any substitute to ENO as i could not find it here.
It will be very kind of you.
Thanks,
regards
Shivrani
dipti modani
January 17, 2015 at 8:04 pmThanks for lovely recepie I can try this my husband love dhokla
gina
May 10, 2010 at 5:24 pmthank you very much for the great recipe. i tried and it came out really good .
Parul
May 3, 2010 at 2:09 amHello Aunty,
Can you please post receipe for making besan dhoklas like we get in the market with a sweet taste(they have sugary water) in it.My husband loves it and I really want to try it out.
I searched other sites but i am so used to yours that i want a receipe from you.
Thanks in advance Aunty.
Regards
Parul
Fatima
May 1, 2010 at 11:49 amhi there,if i donot add the Eno is there any prb?
and can i cook it in the Electric oven?
Jaya
May 2, 2010 at 5:47 amIf you don’t add Eno, the batter will not puff like a dhokla when baked and will remain flat. An electric oven works fine (that’s what I use).
Fatima
May 5, 2010 at 6:08 amwhen using electric oven what is the power we should use and for how long it should be baked?
Jaya
May 5, 2010 at 7:15 amRead the directions carefully, dhokla is NOT baked in the oven, but steamed on top of the stove.
Fatima
May 5, 2010 at 9:35 amyou wrote,”An electric oven works fine (that’s what I use).”
and that’s why the question was asked by me…
Jaya
May 5, 2010 at 12:21 pmSorry Fatima, my error on the electric oven part.
Rashmi
April 30, 2010 at 4:03 pmDear Manjula Aunty,
Thanks so much for this recipe. I turned out very good…I think this is much better than the besan one.
I will be trying the khasta kachori next.
Please kee your recipes coming.
Thanks and God Bless:)
Rashmi.
Deepa
February 12, 2010 at 4:48 amHi Aunty,
this recipe looks gr8 and I want to try it but I dont have eno fuit salt. Is there any substitute other than that?
Please let me know.
Thanks.
lulu
January 20, 2010 at 11:39 ami just love indian food and this is the best cake
vrisika
January 2, 2010 at 3:47 pmI did try making the dhokla a couple of times. It did turn a bit hard the first time becos i probably overcooked it but the second time it was nice and fluffy.I think it also depends on the constituency of the mixture .
Dina
December 18, 2009 at 6:14 amHello Majulaji,
I am looking for bread making recipe on the bread making machine. My bread always comes out half cooked/raw..do you have any idea how to do this?
YOur reply would be appreciated..
Thanks,
Dina
Jaya
December 18, 2009 at 1:11 pmDina, your bread machine could be defective or maybe you’re putting too much dough in for what the machine can adequately bake. Also, check that you are using the correct settings for the amount of bread you are baking. Just some ideas to check.
seema gupta
December 11, 2009 at 6:01 pmHi Aunty , whenever I make dhokla it comes out hard not soft and fluffy , where am I wrong, mybe my batter is thick or I’m steamimg them for more time
, please help me
monu
November 29, 2009 at 12:44 amI love watching your cooking videos. I made black bean salad and Alu ghobi for the party i have at my home and everybody loved it
deepi
November 26, 2009 at 9:41 amhello Manjula ji………..
can u plz tell how to make dhokla using oven?
thanx in advance
meenakshi
March 16, 2010 at 1:05 pmhi deepi,
u can do one thing, u keep the batter in microwave for 5 min, your dhokla will come out so nice, try it i did it, its too easy n fast to cook 🙂
best of luck.
jaya
November 19, 2009 at 2:52 pmyour recipes are so easy and simple to make. i never attempt complicated dishes but with your video recipes I am actually trying them now. you have a motherly touch….
thanks
Jaya
Shalu
November 8, 2009 at 12:02 pmManjula auntie..you are awesome..I tried your dhokla recipe and my husband loved it..we both finished it and he asked for more 🙂 I am also going to try punjabi chole recipe today..
Vidya
August 31, 2009 at 11:39 amHi Aunty ,
thank you for the great receipe – just one question : what kind of suji do we buy for this – the coarse upuma variety or the fine one ? Please advice .
pinky
September 22, 2009 at 3:50 pmuse coarse one for fluffy dhokalas……if u use fine suji, dhokla will be dense not spongy.
Sneha
July 30, 2009 at 9:53 amHi aunty! I love all your recipes. The best part about your recipes is that you make it simple by not adding too much masala. You know how much is good!
I have a doubt about this dhokla recipe, I wanted to know why you haven’t added besan to it? I do not want to add besan to dhokla and most of my friends say that besan is necessary to make dhoklas? Can you please tell me why?
Sonal
May 5, 2010 at 12:49 pmHi Sneha,
This is Rava Dhokla so that is why its is made with Rava/Sooji. Traditionally in Gujarat, Dhokla is made with Besan. Manjula Aunty gave us another version of dhokla which is lighter than the Besan version.
Rananita
July 21, 2009 at 8:44 pmIt is really a wonderful dish yesterday i had tried it, instead of Eno salt i tried baking powder for which i think it is less fluppy but taste was good
Angel
July 16, 2009 at 10:29 amThanks a lot for your recipes! They are much more easier than some other sites that I had viewed before and you
cook eveything so easily and also by using the utensils which many wouldn’t be having, ie, like the dhokla sets. You especially
make all the dishes considering people who are not able to get a lot of things and your recipes are also not very very spicy but
the tastes are just great!
Thanks once again Manjula.
Richi
July 11, 2009 at 11:55 amYou make everything so easy to cook. Thank You . Richi
ASHWANI
June 30, 2009 at 4:25 pmManjula Ji,
Thanks a lot for your vidieos.
Regards
Ashwani
ruchi pandey
June 25, 2009 at 8:42 amyour recipe is delisious
Ankush
June 21, 2009 at 1:39 pmGreat stuff, very helpfull and I really liked to watch it, thanks for taking your time to show us, will try the dhokla and pani puri recepies and o yeah masala chips too!!!
meenu
June 3, 2009 at 9:23 pmhello aunty,
how ru? i have tried ur cabbage kofta,palak panner,pav bhaji…..its very interesting to cook
for new learners…….this website is very useful aunty..thank u very much……how to do baking recepies and garam masala….
can u plz tell me……so kind of u in creating such beautiful recepies
Devan Rajah
June 3, 2009 at 8:31 pmThank You so Much.Auntie.You have helped me so much.I always wondered how my mother made all of this.Now i can do it myself.Practice makes perfect though
anushka
May 21, 2009 at 10:39 amDear Manjulaji,
Its a pleasure watching you churn out these tasty and healthy recipes. I usually opt for food that does not have much oil and I think most of your recipes are lean and healthy.
Thank you so much for sharing your culinary expertise with newbies like me.
Mamta
May 18, 2009 at 9:49 pmHello Manjula ji,
Thanks for sharing all your delicious recipes. I am addicted to your website and love trying all the dishes.
Mamta
anuja (muscat)
May 16, 2009 at 1:10 amHello manjula ,
Namaste!
Hi!
I have been following your receipes and it comes out so good.Thanks for all the delicious food.
Anuja
anuja (muscat)
May 16, 2009 at 1:48 am16/05/09
Hello manjula mam,
please advice me option for cilantro for making
rava dokhla.
thanks & regards,
Anuja
john
April 27, 2009 at 3:33 pmaunty ji, how do i make a vegan verson of this. how can i replace the yoghurt?
Sav
April 22, 2009 at 4:43 pmHi Manjula aunty,
I would like to make Dhokla with Besan (gram flour).
Can you please share your recipe for it?
I’ve been trying most of your recipes and they really turned out super.
Thx,
Sav
nidhi
April 17, 2009 at 4:40 pmManjula ji,
one quick question….in sooji dhokla recipe …do i take fine sooji or coarse? should the sooji be roasted ?
thanks,
nidhi
Manjula Jain
April 18, 2009 at 12:38 amHi nidhi, use coarse sooji and I dont roasr the sooji.
Niki
April 6, 2009 at 11:17 amI tried the dhokla recipe but it did not rise at all. Does it make a difference if you use 0 fat yogurt or regular fat yogurt?
I can’t think of any other reason why it wouldn’t rise. I followed the recipe exactly.
Chaitra
April 3, 2009 at 2:04 pmHello Manjula Aunty…
Can you please share a video of Khamman Dhokla. Made with besan..
I have tried it many times and it always comes so dry…
I have tried so many versions and none has come out correctly.
anu
March 18, 2009 at 7:09 amaunty,
is there any alternative for eno? i donno where to find it in the store! kindly reply back email to me.
Jaya
March 18, 2009 at 7:52 pmEno is sold at just about any Indian grocery store in the U.S.
anu
March 31, 2009 at 2:45 amThanks for your prompt reply Aunty. But I currently live in Sweden and when asked so many Asian stores here, they look strange at me! Is there any way i can make Dhoklas. I tried putting baking soda and baking powder and tried but it turned out tasty for a idli and not exactly dhoklas!
Jaya
March 31, 2009 at 6:28 amEno is a British product, sold as an antacid. Try non-Asian stores that may have British products.
Simona
January 6, 2011 at 11:36 amHi, we have an Indian grocery shop in Copenhagen Denmark. Eno is available in our shop. It’s at Vesterbrogade 104 in Copenhagen (close to the central station).
Btw, Manjula auntie thank you so much for all the recipes – thoroughly enjoying them 🙂
Anju
March 8, 2009 at 11:39 amHi Mnajula Aunti
Namaste!!
I have made some of ur recipies and my family like it very much, Thanks for that. Can u please help me how to make dosha? pls tell me or add in ur recipies, so that i can make it. Thanks
pali
February 27, 2009 at 3:03 amhi
I have been following your receipes and it comes out so good. Thanks for posting good receipes but can you also give us
receipe for making khaman with gram fluor, i have tried so many times but i could not make it properly.
not to reveal
February 16, 2009 at 6:50 pmhi manjula aunty could you please post a recepie about chana daal khaman thank you very much for all the recepes!
priya
February 6, 2009 at 5:13 amhi aunty, i want to know the recipe of normal DHOKLA, plz can u tell me this,
waiting 4 ur reply
Jyotsana
January 21, 2009 at 4:29 pmHello Manjula maam,
When I tried making this, it gave a good rise in the middle of the pan but when I inserted the fork, it didn’t get cooked so I left them to get cooked for 15 to 20 more minutes. I am not sure what went wrong…
heena
January 18, 2009 at 10:02 amHi and ja-ijinendra
Thanks for delicious and easy to learn your recepies.
sandeep
January 16, 2009 at 11:01 pmHello Aunty
I have tried your dhokla recipe and it has come out really nice on number of occassions.
However in the middle of the tray the dhokla mixture does not rise.
I have steamed the dhokla on medium heat and it still does not rise in the middle.
Can you tell the reason.
Manjula Jain
January 17, 2009 at 9:16 amSandeep,
How big the plate you are making the dhokla, if it is 12″ in diameter that’s the only time I think you should have problem.
nita
January 16, 2009 at 6:46 pmThanks for the recipes . I like your cooking recipies . My cousin Renu told me about your website. Your method of cooking and is great and easy to learn for the beginners too. Thanks for showing each step patiently. I am going to try making a few dishes especially desserts like gulabjamun, rasmalai, and the snacks like khasata katchoris. Actually I tried rasmalai… but it was not that soft ….is it because the paneer was left on the stove for long time?….How to make them more soft…Awesome cooking website!!!
Manjula Jain
January 17, 2009 at 9:13 amHello Nita,
I think you figured out the problem yourself. As soon curd separate close the heat and the other thing knead the dough more. This should help.
Nikki
January 17, 2009 at 3:23 pmHello Nita
Here is a tip to keep the paneer soft.
As soon as the milk separates from the whey turn off the stove and put some ice cubes in that to stop the cooking process. It will not only stop the cooking process but will also make it easier to handle the paneer. Also I usually knead the paneer in a food processor. It keeps the paneer super soft.
These tips works for me hope it works for you too.
Good Luck
priyanka
January 7, 2009 at 6:35 amyou are the best 🙂
krishna
January 2, 2009 at 2:55 pmHi Manjulaji,
I have made the dhokla but it was sticky some how. can u explain me why it was too sticky ?
Nikki
December 28, 2008 at 9:23 pmHello Aunty
Nice recipe will definitely try it….Also can you please show us how to make khandavi and post some more recipe with rice,like tomato rice, green rice and of course veg pulao….thanks so much for all your superb yet simple recipes….you are the best….
Manjula Jain
November 22, 2008 at 9:25 amThank you,
Recipe looks good, I will try.
falguni
November 22, 2008 at 8:48 amhi,
i see some of few asking for a TRADITIONAL DHOKLA RECIPE.
I am a Gujarati making traditional style dhoklas since quite a few years now…so you can trust this recipe as its tried & tested…
3 cups regular rice
1 cup udad dal
1/2 cup chana dal
mix all the above, wash & soak for 5-6 hours.
grind the above mixture in a mixer to an idli batter like consistency.
if you have sour buttermilk, add buttermilk while blending instead of water.
if you have dahi, make the batter by mixing water in the mixer, then add about 2 cups dahi & mix well.
buttermilk or dahi is added to help in fermentation & make dhoklas softer.
mix all the above & let it ferment for 6-8 hours.
this makes about 6-7 plates of dhokla, so if you want to make less plates, freeze the additional fermented dough at this point & use it later.
for the mixture that you want to use right away, add salt to taste, pinch of turmeric powder, green chilli paste, garlic paste, ginger paste (ratio is 3:2:1 spoon), pinch of soda or eno. when you taste the batter, it should hv taste of all the flavors slightly more than you wish as the flavors reduce a bit while steaming.
after greasing the plate & adding the dhokla batter, i also like to sprinkle little red chilli powder on the top of the batter for better flavor.
follow the same steaming & cooling process as in this recipe.
if you want dhokla with seasoning, heat oil, add rai, teel (sesame seeds), green chilli pieces & hing, add the dhokla diamonds, mix till all seasoning has spread evenly.
serve hot with dhania chutney or garlic n red chilli powder chutney mixed with oil.
falguni
November 22, 2008 at 8:10 amhi,
i’m a gujarati making dhoklas in the traditional fermenting style since many years now…& also loved this instant rava dhokla – real quick & easy recipe…for a slightly more intense flavor, adding 1/2 tsp garlic paste & 1/2 tsp ginger paste to the dhokla batter helps…
also for the sandwich dhokla lovers, add half the batter as stated in this recipe to the steam pan, let it steam for about 5 mins till slightly cooked, then cover this first layer with any chutney of your choice (green dhania chutney or garlic n red chilli powder chutney tastes good) pour the remaining batter & cook till completely done (for another 5-7 mins) seasoning remains the same..
lovely website, thanks for all the flavorful recipes..
Lakshmi
November 15, 2008 at 7:42 pmGreat and simple recipe. Tried it out and all loved it. Thx a lot.Keep bringing us good stuff like this.
mahejabeen
November 2, 2008 at 11:31 amhello manjula aunty,
thanks a lot for sharing your receipes with us , Itried most of ur recps and they came out really well ,thanks for all ur efforts .i want to knw the receipe for regular dhokla made with besan ,can you pls share tht will us.
thank u
we all love you
kavitha
October 26, 2008 at 4:10 pmHi Aunty,
I tried most of your recipes and it turns out good for the first time itself. This dhokla was so easy and tasty. I made for diwali and people were asking for the recipe. Thank you.
Jayshri
October 24, 2008 at 8:32 pmHello Aunti – Love all your food! Really helps to see how to make it. Can you show how to make the regular Dhokla with chana dal and rice, tur dal? I see a lot of recipes for khaman and suji but no regular dhokla recipe which is the one I love and it is also low fat and low sugar and very nutritious. Thank you Love your site.
Jaya
October 20, 2008 at 5:01 pmAnd also, don’t use the weight on the pressure cooker. Just put the lid on snugly.
Jaya
Jaya
October 20, 2008 at 5:00 pmHi Lakshmi,
I can answer half of your question. I put 3 to 4 katoris (little stanless bowls) on the bottom of my pressure cooker because my cake rack is too large.
The katoris will bobble around a little during boiling, but it works great!
Jaya 🙂
Lakshmi
October 20, 2008 at 3:08 pmNamaste Manjulaji
Can I use pressure cooker to steam the dhokla? I dont have a cake rack or a cake basin? Can I use the pressure cooker utensil and steam it inside it without using weight? And also I dont have ENO, can I use baking soda instead?
thanks
Lakshmi
Madhu
October 9, 2008 at 3:10 pmHello Manjula aunty ji,
I have tried your recipe of chole(Chana Masala),came out reall good.
Thank You for the webiste.
Andrew
September 30, 2008 at 1:08 amLOL
that doesn’t even make any sense!
Vix
September 28, 2008 at 4:56 pmDear Manjula
Thankyou so much for this recipe – I have been waiting a long time to find it! Your website is great and so are your recipes!
RS_Sin
September 25, 2008 at 3:56 amHi aunty, I made this recipe too today and it come out very well, very spongy. I would also like to make it with besan, can u pls tell us how?
gagan uppal
September 24, 2008 at 4:54 amwe cook besan dhokla ? the same way or anyother . please reply me urgent .
Regards,
Gagan uppal
ayesha sajid
September 2, 2008 at 12:46 pmjaya di…
🙂
Jaya
August 29, 2008 at 5:09 pmHi Ayesha,
Di is fine – I’m not too picky on these points. I’m working my way towards “middle age”, but not quite there yet. 🙂
ayesha sajid
August 29, 2008 at 3:28 amhey jaya di
thanks for the reply… and yes ur absolutely right… the taste gets a boost when u take cooking as fun… so m gonna show my son some MAGIC now lollss
PS i dunno hw old r u… bt i hope u didnt mind that i adressed u as di!!
Jaya
August 28, 2008 at 6:37 pmHi Ayesha,
Yes, it’s the same stuff used for an upset tummy! You add it after the batter has set for an hour as stated in the recipe. When you add it the batter comes to life as the baking soda and citric acid cause the batter to rise and puff. I found it amusing. If you have kids around you can show them the “magic”. Anything to keep cooking fun right? 🙂
ayesha sajid
August 28, 2008 at 3:03 pmdear aunty / jaya di
the eno that u hav used here in the recipe… is this the regular eno that u get at chemist shop, used as an antacid???
also, can u plz post the recipe for besan dhokla and khandwi too…
thanks n regards
ayesha.
Shilpa
August 18, 2008 at 12:47 pmI tried with soda bicarb, taste was good but my dhokla was red in color
Manjula Jain
August 18, 2008 at 11:09 amHi Shilpa, try to use mix of half baking soda and half citric acid, should work.
Shilpa
August 18, 2008 at 10:04 amDear MAnjulaJi
Can I use baking powder or baking soda instead of eno fruit salt?
Jaya
July 14, 2008 at 4:31 pmHi Ashima,
The list of English/Hindi translations just for cooking can get quite long. I have a cookbook with a really complete list of translations in the back of the book. If you can, visit the cooking section of a large book store and flip through the Indian cooking books for one that has a good list of translations.
The best cook book I have for translations is “The Art of Indian Vegetarian Cooking” by Yamuna Devi. If you are in the US it should be an easy book to get.
If you have any pressing English cooking words that you would like to know the Hindi for, post them in a reply and we’ll try to help you.
ashima
July 13, 2008 at 10:36 pmNamaste aunty….must say you are doing a wonderfull job..and the recipes are so delicious..and when we watch its much easier to follow and few chances of mistake..i haven’t tried any of your dishes..since i have just seen it..but will surely try all of them..i have made besan dhokla many times..and with your help now its time for suji dhokla..but anuty one request to you..can you also please translate all the ingreidents also in hindi…?? just the ingrediants..please aunty..because some names are very difficult to understand….please..
thankss….
sofi
July 7, 2008 at 2:02 pmhello
thx 4 ur websitee
i used ur recipes
really gud
n feel homely
Ashuu
June 19, 2008 at 1:19 pmOmg thanx so much.. that was really very great of you to teach people like me & others some really gud dishes 😉
Im defo going to try making this tomarrow.
Thanx.x
Manjula Jain
June 15, 2008 at 6:14 pmThank you Jaya.
Jaya
June 15, 2008 at 12:46 pmENO is sold as ENO Fruit Salt. It is white powder that is a mix of Sodium Bicarbonate (46.4%), Citric Acid (43.6%), Sodium Carbonate (10%). GlaxoSmithKline makes this product.
It was invented by James Crossley Eno (1827-1915) in England in 1850s. (ok more info that you were looking for, but there really was a Mr. Eno behind the name!)
In the U.S. find it at Indian grocery stores.
tiya
June 14, 2008 at 9:24 pmhi
which brand of suji do u use for dhokla, upma, suji chilla, idli.
how can we make instant dhokla
thanx
suhani
May 29, 2008 at 7:41 amhello manju aunty,me& my freind swati are interested in watching your receipes.we like the way of excellent step by step presentation,which makes the recipes looks easy to make..can you plz show us some receipes of pudding & cakes..thanks 🙂
Manjula Jain
May 22, 2008 at 8:00 amSorry Gagan yogourt can not be replaced with yeast.
Gagan
May 22, 2008 at 4:48 amHi Manjula ji,
Can i use yeast instead of yogourt if yes the how much?
thanks,
Gagan
Ukrainians in Canada
May 3, 2008 at 9:31 amNamaste, Manjula!
Thank you for your recipes. We enjoy your way of cooking and learning a lot from you. Bhindi Masala was done according to you recipe and it was absolutely DELICIOUS! But… One thing that we’d never forget. Eyes of Indian store owner when we asked for the hing/asafetida :-))) Today we are working on Dhokla. Wish us good luck 🙂
Best wishes from Montreal!
nitu jain
April 30, 2008 at 10:56 amfanatastic receipe ..i become fan of u..yesterday i tried veg korm ait turned so well..aunty can u pls tell me some kids receipe ,,my son is 2 year old
Manjula Jain
April 24, 2008 at 5:14 pmHello Dadi Jaan
send me photo on manjulaskitchen@yahoo.com
looking forward to
Manjula
Dadi Jaan
April 24, 2008 at 2:31 pmI made this dish and I wanted to show a picture of it, can u tell me where I can send it 2 show u please!
Thank u aunty!
– Dadi Jaan
Madhu
April 14, 2008 at 12:36 pmDear Manjula,
I love your website. Thank you for sharing the good recipes.
I made dhokla and the first time, it turned out nice and fluffy. I made them again twice and both times, it was not fluffy. Can you let me know how I can make the dhoklas fluffy.
Manjula Jain
April 11, 2008 at 8:29 pmNo I do not roast samolina
Sanjuktaa
April 11, 2008 at 12:57 pmAunty,
One question : Did you used roasted semolina ?
sandhya
April 11, 2008 at 1:39 amHi Manjulaji,
I ve seen all of your cooking vedios.I’m south Indian girl & thought North Indian dishes are very difficult.But you have showed the cooking procedure in the simplest way which i’m going to try.Thanks
Pratibha Prabhu
April 10, 2008 at 11:58 pmDear Manjula-ji
Aapney to kamaal kar diya. Fantastic presentation and easy to follow steps.
I am going to try all the recipes one by one.
You are doing a great service to us indians living away from home. You
also remind me of my Mom.
Pratibha
Manjula Jain
April 3, 2008 at 2:39 pmsorry dont know what is pani wala dhokla
navneet
April 3, 2008 at 7:52 amhello manjula ji ur racipes r so gud.i had try some of them.but now i want 2 know that is it the racipy of dry dhokla or paani wala ?coz i want 2 make dry one.so plz tell me that which one it is.thanx 4 helping us in cooking by ur gr8 experience.waiting 4 ur answer…………. bye
Paula
March 29, 2008 at 4:54 pmDo you make Khaman Dhokla? I’d love to try them. Very helpful videos.
Mini
March 27, 2008 at 8:44 pmManjula ji ,
I tried suji dhokla, they tasted awesone .Every in my family liked it. You presentation is also marvellous. How do we cook besan dhokla ? the same way or anyother . please reply me urgent .
Regards,
MiNI
Garima
March 27, 2008 at 11:02 amHello Manjula ji
I want to know, I have only one type of suji from India which I have used also for making halwa. can i use that for this recipe.
Another thing is that can I use baking powder in place of Eno.
Waiting for reply
vani
March 27, 2008 at 10:06 amhelo manjula aunty,
thanks for ur prompt reply. can i use besan flour instead of suji and follow the same instrutions. pleae let me know.
Manjula Jain
March 25, 2008 at 3:33 pmPlease use upma sooji for dhokla
vani
March 25, 2008 at 3:01 pmhi ms. manjula,
can u please tell me whether i can use upma suji or fine suji. please let me know. i am eager to try this recepi.
thanks
vani.
ri
March 23, 2008 at 9:47 amManjula
I completely love your recepies and your style of cooking. Makes things so much easier with the videos. Thank you for putting this all together. Keep up the good work!!
Karen Miltner
March 21, 2008 at 9:23 pmBTW: I have also made dokla with all besan, no sooji. Do you make it that way also?
Karen Miltner
March 21, 2008 at 9:23 pmDear Manjula,
I love Indian cooking, but have so far only learned from books. Thank you for showing me how it is done. Now I have a better understanding of how things should look and feel as I cook them. I have made dokla three different ways, but I think your recipe makes the most sense.
You are a terrific teacher.
Manjula Jain
March 18, 2008 at 10:39 pmI have seen both ways so yes you can roast the semolina.
rashmi
March 18, 2008 at 6:33 amdear manjula aunty
can we use roasted semolina for this dhokla recipe?
ur recipes are too good and easier. i like ur presentation .
Zee
March 15, 2008 at 5:20 pmI LOVE your style! You are the embodiment of gracious Indian lady. You also make everything seems soo easy and inspire me to cook more. You remind me of my mother who lives far away in India. When I miss home in India a lot, I sometimes watch your video and feel great again. Thanks!
I came here from youtube.
Julie Johnson
March 12, 2008 at 9:39 pmVery nice site.