Fiji Style Sooji Dhokla (Diwali Snack)

Fiji Style Sooji Dhokla
For Making The Batter
Ingredients:
• 1 Cup Semolina (Sooji / Rava)
• 1/2 Cup Water
• 1/2 Cup Yoghurt ( Homemade Or Greek Yoghurt)
• 1 Tbsp Lemon Juice ( Or Lime Juice)
• 1/4 Tsp Turmeric
2 Cloves Crushed Garlic
• 1/2 Inch Piece Of Crushed Ginger
• 1 Tsp Salt
• 2 Green Chilies Crushed
• 1 Tbsp Oil
• 1 Tbsp Water
• 1 Tsp Eno Fruit Salt (Or 1 Tsp Baking Powder / 1/2 Tsp Baking Soda)
Tempering
Ingredients:
• 1/4 Tsp Asafoetida (Hing)
• 2 Tbsp Oil
• 1 Tbsp Sesame Seeds
• 1 Tsp Mustard Seeds
• 1 Sprig Of Curry Leaves
Utensils:
• Small Baking Tray / Dish / Plate
• 1 Tbsp Oil for Greasing Baking
• Whisk
• Pastry Brush
• Wok / Frypan
• Trivet
Method:
1. To make the batter, take a big dish, add semolina, salt, ginger, garlic, chilies, turmeric, oil, lemon juice, yoghurt and water. Mix it well to combine using a whisk. Cover it with a plate and let it rest for 15 minutes.
2. After 15 minutes, to steam the dhokla, place a wok or large pot on medium heat, put some egg rings and a trivet in the bottom, add 2 1/2 cups of water, put a lid on and bring it to a boil.
3. Grease your baking tray with the pastry brush and get it ready.
4. When the water starts to boil, take your batter, add eno and pour water on the top of the eno and wait until it starts to bubble.
5. Use a spatula and fold it until just combined.
6. Pour it into the greased baking tray, move the tray around until the batter has spread evenly and tap it twice.
7. To steam the dhokla, take the lid off, wipe the steam on the inside of the lid with a tea towel and put it aside. Carefully place the tray on the trivet, put the lid on and steam it for 20 minutes or until a tooth pick inserted in the centre comes out clean.
8. Turn the heat off, take it out and put it in the bench top, while we get the tempering ready.
9. Place a non-stick frypan on medium heat, add oil and heat it.
10. Add mustard seeds and cook it until it starts to pop.
11. Add asafoetida / hing, sesame seeds and curry leaves. Give it a mix and cook it for 15 seconds. Turn the heat off, spoon it evenly on top of the dhokla, sprinkle some chopped fresh or frozen coriander leaves and cut it into any shape or size you like.
12. Fiji Style Sooji dhokla is ready and you can serve it to family and friends on its own or with some coriander, mint or Tamarind chutney. Left over dhokla can be kept in a sealed container in the fridge for up to 3 days and you can serve it warm or cold.
13. Enjoy.

[@Niki-mk4vy]

Thank you Anita. I always find your recipes so easy to follow and like your no-nonsense style.

[@anitasguidetosimplecooking]

Dear Niki, You are welcome. Glad to hear you love my recipes. Regards Anita.

[@easycookingwithjaveriamana1912]

V nice

[@anitasguidetosimplecooking]

Dear Javeri, Thank you. Hope you enjoy this recipe. Regards Anita.

[@anjili25]

Looks delicious ❤

[@anitasguidetosimplecooking]

Dear Anjili, Thank you. Hope you enjoy this recipe. Regards Anita.

[@narendranarotam3816]

Thanks Anitha...will try it out

[@anitasguidetosimplecooking]

Dear Narendra, You are welcome. Hope you enjoy this recipe. Regards Anita.

[@jamesmanulevu6074]

Thank you for sharing your recipes Anita aunty. Can you please also share a recipe for moong beansprout curry please? 🙏

[@anitasguidetosimplecooking]

Dear James, You are welcome. I will try to upload sprouted mung bean soon. Regards Anita.

[@rashnalakhan1971]

Thanks aunty 😘

[@anitasguidetosimplecooking]

Dear Rashna, You are welcome. Hope you enjoy this recipe. Regards Anita.