Suji Dhokla is a soft and fluffy steamed snack from Gujarat, India. Made primarily from semolina, it is a savoury delicacy loved for its softness, tangy flavour, and healthful qualities. Suji Dhokla is a version of the conventional besan dhoklas, with the subtle graininess and earthy nuttiness of semolina, giving it a unique flavour. It's a layered taste mixed with a texture. The batter is usually something that you mix with suji, yoghurt, and water and leave to rest for a few hours before steaming, so it develops a little fermentation flavour, giving the dhokla its mild tanginess. Fruit salt or baking soda is added almost at the time of steaming, and by the time it gets steamed, the dhokla is airy and fluffy. Steamed, it is a delightfully light cake that melts in the mouth. Over the steamed dhokla, a characteristic tempering of mustard seeds, curry leaves, green chillies, and asafoetida is poured, giving it an aromatic punch and spicy flavour. Garnished with freshly grated coconut and coriander leaves, it looks almost as delicious as it tastes. Suji Dhokla can easily be relished at breakfast or tea time, even as part of the accompaniment to a meal. It is usually served with crunchy green chutney made of coriander and mint or tangy tamarind chutney, adding to its flavour profile. Suji Dhokla is a healthy and complete dish with taste and health balance: a wholesome, oilless, steam-cooked dish.

• 1 cup sooji
• 1 cup curd
• 1 tsp ginger
• 2 tbsp grated coconut
• 1 green chilli
• Salt
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp oil
• 2 tbsp coriander leaves
• 1/2 tsp hing
• 8-10 curry leaves
• Eno

• Suji Dhokla is like the ultimate crowd-pleaser, let's try it out.
• Grab a bowl and mix 1 cup of semolina (suji), 1 cup of yoghurt, 1/2 cup of water, a teaspoon of freshly grated ginger, 1/2 finely chopped green chili, and salt to taste.
• Whisk it together until smooth, aiming for a pourable but not watery consistency—think pancake batter.
• Let it sit for 20-30 minutes to allow the semolina to soak up the liquid and fluff up, while the ginger and chili infuse their magic.
• Once your batter has rested, it's time for the secret weapon: leavening.
• Add 1/2 teaspoon of eno fruit salt (or ¼ teaspoon of baking soda if needed) and stir gently to retain the bubbles.
• You want airy, spongy vibes, not a dense flop.
• Grease a dhokla plate or any deep dish with a thin layer of oil.
• Pour the batter in and spread it evenly—no one likes uneven slices.
• Meanwhile, prepare a steamer with about 2 cups of boiling water.
• Place the batter-filled plate in, cover it, and steam on medium heat for about 15-20 minutes.
• To check if it's done, insert a toothpick or knife in the center.
• If it comes out clean, it's ready; if not, give it another couple of minutes.
• Once cooked, take it out and let it cool for 5-10 minutes before slicing.
• Cut it into squares, diamonds, or any shape you like.
• Now for the finishing touch: the tempering.
• Heat 2 tablespoons of oil in a small pan.
• Add mustard seeds, cumin seeds, a pinch of hing, and 8-10 curry leaves.
• Let them sizzle and pop like a mini fireworks show.
• Pour the tempering over your sliced dhokla, allowing it to soak in the spicy, glossy goodness.
• Sprinkle with fresh coriander leaves and grated coconut for that perfect garnish.
• Serve your suji dhokla warm with green chutney or tamarind chutney on the side.