Kutchi & more · From other cooks · Family dishes
Sooji ja Dhokra
Steamed semolina dhokra
A soft steamed cake of semolina and curd, one of the classic bafaru (steamed) dishes, finished with a mustard-seed and curry-leaf tempering.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the batter
For the tempering
Method
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Mix all the batter ingredients except the fruit salt and rest for .
Stir in the fruit salt, pour into a greased thali and steam for .
Cool and cut into squares. Heat the oil, add the mustard seeds and, when they pop, the hing, curry leaves and green chillies. Pour this tempering over the dhokra and garnish with coriander.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Recipes mentioned here
Nutrition
EstimatedPer serving
130 kcal
- Protein
- 5 g
- Carbohydrate
- 22 g
- Fat
- 2 g
We estimate about 6 servings from the weight of the dish.
Whole recipe
750 kcal
- Protein
- 27 g
- Carbohydrate
- 131 g
- Fat
- 12 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Working recipe. No published recipe exists for this dish, so this one was put together from similar Bhatia recipes. Every family has its own way of making it, and we would love to hear yours.