Sooji Dhokla with Cilantro Chutney


Sooji Dhokla



Ingredients (Makes about 35 pieces/ 2 medium plates)

1. Sooji (Coarse Semolina) – 2 cups

    Carom Seeds (Ajwain) – 1/4 tsp
    Oil – 2 Tbsp
2. Yogurt – 1 cup, well beaten

    Turmeric Powder – 1/4 tsp
    Ginger – 1 tsp (grated)
    Green Chillies – 2 – 3, finely chopped
     Salt – 1 tsp or to taste
3. Water – 1 cup
4. ENO Fruit Salt – 2 tsp

For the Seasoning

Oil – 2 Tbsp
Mustard Seeds – 1/2 tsp
Green Chilies – 2 – 3, seeded and slit
Cilantro – 2 tbsp, chopped


1. Place the sooji, carom seeds and oil in a bowl. Mix well until there are no lumps. To the Yogurt, add turmeric powder, salt, ginger and green chillies. Mix well. Add yogurt mixture into sooji and mix well.  Add in the water and mix until a smooth batter forms and there are no lumps. Allow the batter to rest for 15-20 minutes.
2. Meanwhile fill an idli steamer with 1 – 1.5 inches of water and bring to a boil. Add ENO fruit salt to the batter and mix well. The batter will foam up.  Pour the batter immediately into a greased plate (filling only halfway up) and steam cook in an idli maker / pressure cooker for about 15 mts in medium flame.  OR If you are using dhokla plates – Fill a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil. Grease the dhokla stand plates. Pour the batter into the dhokla plates immediately after adding ENO fruit salt and place the dhokla stand inside the stock pot or pressure cooker. If using a pressure cooker, do not put the weight or whistle on the cooker. Cover the stock pot and cook the dhokla on medium heat for about 15 minutes.  Insert a knife into the center. If it comes out clean, then it is done. Switch off the stove and remove the dhokla stand from the stock pot. Let it cool for a few minutes.

3. Heat oil in a small pan at medium heat. Splutter the mustard seeds. Add slit green chilies and let them cook for 30 – 40 seconds. Switch off the stove. Pour the seasoning over the prepared dhokla and sprinkle chopped cilantro and freshly grated coconut. Cut dhokla into square pieces and serve warm with cilantro / mint chutney.

Recipe Courtesy – Show me the

Dhokla batter




You can use idli moulds if you want it in the shape of idlis. If you do not have a dhokla maker or steamer, you can double boil it as shown here. This recipe yields 2 medium plates of dhokla. If you do not have a dhokla maker, make them in 2 different steamers at the same time. Pour the batter into the greased plates immediately after adding ENO fruit salt.



Cilantro Chutney


1. Cilantro – 1 bunch (Wash and remove their stalks)

Grated coconut – 2 – 3 tbsp

Ginger – 1/2 inch chopped

Garlic – 1-2, small cloves

Green chilly – 3 – 4, seeded

2. Sugar – 1 tsp or to taste

Juice of 1 lemon

Salt – As required to taste


Grind the ingredients numbered 1 to a fine paste. Add lemon juice, sugar and salt. Adjust them according to your taste preference. The chutney should be hot, sour and sweet. Serve chilled. It will keep for 1 week in the refrigerator.


Dhokla with Cilantro Chutney

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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