Monday, December 13, 2010

Sooji (rava/semolina) dhokla with Coriander/Cilantro (green) chutney

This recipe is easy to make, tastes good and the ingredients can be put together at short notice.

http://www.manjulaskitchen.com/2007/04/01/dhokla-suji-semolina/

Sooji Dhokla

Notes:
1. I used baking soda instead of Eno salt as I did not want to add yet another jar of stuff to the pantry just to make one dish. The end recipe was still spongy and soft.
2. If using baking soda, make sure it is fresh - old baking soda will not do its job and will also add a weird taste to the end result (trust me, I know).
3. Resting the batter for about 15 minutes or so itself gives good results.
4. A pressure cooker without weight can be used to steam. Steam for about 15 minutes after the steam first appears.
5. I added curry leaves to the end seasoning and also reduced the amount of oil used to about 1 tbsp.
6. The amount of yogurt in the recipe must exactly match the amount of sooji. Do not try substituting water for any portion of the yogurt unless you want to end up with an inedible, liquid mess (sadly, experience speaks here).

This recipe for coriander (green) chutney went along well with the dhokla:

http://www.manjulaskitchen.com/2007/02/04/cilantro-chutney/

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