Sooji Dhokla

Cooking and try out new things is often a world of surprises, some very pleasant and most unexpected. Well, for many a reason, I do not usually blog about the unpleasant. I was home on Tuesday, fighting the cold/fever combo.

Later in the day 14 hours of sleep later, I wanted to make something that everyone could come home to.  It did not take me very long to come across this recipe, I pretty much followed Trupti's aunt's recipe and was stunned at the soft, quick and snowy results. I actually made these in an idly mold and cut them in hallf, this accounts for the strange shapes in the picture.

Now for the recipe,

Sooji Dhokla - Steamed Semolina Cakes

Prep Time: 2 hours (mostly to let the batter rest)

Cook Time: 25 minutes

Serves 4

Ingredients

1 small piece (about 1/2 inch) peeled ginger

2 green chilies

2 tablespoons water

1 cup fine semolina

3/4 cup thin yogurt

1 tablespoon chickpea flour (besan)

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon turmeric

1 lime

1 teaspoon Eno fruit salt or 1/2 teaspoon Alka ASeltzer

For the tempering

1 tablespoon oil

1/2 teaspoon mustard

1 tablespoon sweetened desicated coconut

1 teaspoon sesame seeds

1-2 broken dried red chili

1/8 teaspoon asafetida

1 lime

1-2 tablespoon chopped cilantro

Method of Preparation

1. Place the ginger and green chilies and  water in a small chopped and grind to a paste.

2. Place the semolina, yogurt, chickpea flour, salt and sugar in a bowl and stir well.

3. Mix in the ginger paste and set aside for at least one hour in a warm place.

4. Pour water in a large steaming containe.

5. Grease a shallow round tray that fits into the steaming container.

6. Fill the steaming tray with water and bring to a simmer/

7. Add the alka setzer or eno into the batter and stir lighter.

8. Pour the batter in the greased tray and place in the steaming container and steam for about 12 minutes.

9. Keep the lid closed for about 10 minutes.

10. Unmold and place on a serving plate. Cut into halves

11. Heat the oil and add in the mustard seeds and wait for them to pop.

12. Quickly add in the sesame seeds and broken dried red chilies and cook for a few more seconds.

13. Add in the coconut and mix well and turn off the heat.

14. Squeeze in the lime juice and pour the lime juice mixture over the dhoklas and sprinkle with the cilantro before serving.

This recipe was met with a lot of approval from both children and dad, I think the wish is to feature it again for weekend brunch.