I was raised in Mumbai, before I moved to the US. Since the best of my friends were Gujratis, I was exposed to Gujrati food very early. Soon I became a fan of their Dhokla (savory cake squares), typically made with fermented batter of rice and gram flour, however these days people prefer to make instant Dhokla with Semolina (Sooji / Rava). Some popular types of dhokla that we are fond of are Oats and Semolina Dhokla, Green Peas Dhokla & Corn Dhokla. The batter is steamed and cut into squares. Whats awesome about Dhokla is that it’s easy to prepare and you can consume it for breakfast, or snack or serve it as a party appetizer. Today it has become a popular dish and is not just common among Gujarati households anymore. So I make Dhokla very often too. Sometimes I make it with gram flour while most other times I prefer making it from our popular Semolina batter with veggies from 1 batter 7 dishes.
Little A and Dr.Mystery love Dhokla too. I often made Semolina Muffins, read it as dhokla muffins for Little A, however one time I wanted to take this version of Dhokla for a potluck and didn’t want to do the muffin style so I chose to spread the batter in my Pyrex tray. Baked it and tempered it with peanuts and green chillies. Allow it to cool and cut it into squares and it’s ready to be served.
This is very similar to the Vegetable Semolina Muffins except that the only difference is for the dhokla you will spread the batter in your baking tray instead of the muffin mold. Everything else remains the same. Once the dhokla is cooked, allow it to cool before you cut slices. Lastly temper it curry leaves, green chillies and peanuts and serve it with green cilantro chutney. To get the recipe for this dhokla click here. Serve it with our green chutney with a twist. If you try this recipe don’t forget to tag us on Facebook or use #TBRTM on Instagram or Twitter. For more recipes using this batter click here.
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