Sooji Dhokla (Steamed Semolina Bread)

By ltrodrigu

Ingredients

• For the Dhokla:
• 2 tablespoons/30 milliliters vegetable oil, such as untoasted sesame or grapeseed oil, plus more for greasing pan
• One-inch piece peeled ginger, finely chopped
• 1 or 2 small green chiles, chopped
• 3/4 teaspoon/6 grams kosher salt, plus a pinch
• 1 cup/160 grams fine semolina
• 1 teaspoon/8 grams baking soda
• 1 teaspoon/8 grams baking powder
• 1/4 teaspoon turmeric
• 1/2 cup/120 milliliters plain whole milk yogurt
• 1 handful fluffy cilantro sprigs, for garnish
• 1/4 cup/30 grams freshly grated coconut (or use frozen shredded coconut, defrosted), for garnish
• For the Sizzled Topping (Tarka):
• 2 tablespoons/30 milliliters vegetable oil
• 2 or 3 small green chiles, slit lengthwise
• 1 teaspoon/10 grams black mustard seeds
• 1/2 teaspoon cumin seeds
• 8 to 10 fresh curry leaves
• Pinch of asafetida, a.k.a. hing (optional)
• For Minty Yogurt Chutney:
• 1 cup roughly chopped mint leaves
• 1 cup roughly chopped cilantro leaves
• 2 or 3 green chiles, chopped
• 4 scallions, chopped
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/8 teaspoon cayenne
• 1/2 cup plain whole-milk yogurt

Details

Servings 24
Adapted from nytimes.com

Preparation

Step 1

Set up a steamer large enough to hold an 8-inch cake pan on a rack, with sufficient room above and below. (If you don’t have a steamer, improvise with a soup pot.) Add water to just below rack. Bring to a boil over high heat, then reduce to a brisk simmer. Grease an 8-inch cake pan with a little oil and set aside.

Make the Dhokla:
Put the ginger and chiles in a mortar with a pinch of salt and pound them to a rough paste (or just chop them very finely). Put the ginger-chile paste in a mixing bowl. Add semolina, salt, baking soda, baking powder and turmeric and mix together with wooden spoon. Add yogurt, 2 tablespoons oil and 1/2 cup water, stirring vigorously, to make a smooth lump-free batter. Gradually thin with up to 1/4 cup more water, as necessary, until mixture resembles thick pancake batter.

Beat well, then pour batter into oiled cake pan. Put pan in steamer and cover pot with a clean dish towel, then place a lid on top. Steam for 20 minutes, until a skewer, inserted, emerges dry. Carefully remove pan from steamer. Let dhokla cool in pan for a few minutes, run a knife along sides of pan, then invert bread onto a serving plate. When completely cool, cut into squares or diamonds.

Make the Tarka:
Heat oil in a small skillet over medium heat. Add chiles and sizzle for a minute, then add mustard seeds and cook, stirring, until they begin to pop. Add cumin seeds and curry leaves and lightly toast in oil mixture, then stir in asafetida (if using) and turn off heat. Pour contents of pan over entire surface of dhokla, spreading seeds and oil with spoon.

Make the Minty Yogurt Chutney:
Using a food processor or blender, grind mint, cilantro, chiles, scallions, salt, sugar and cayenne to a purée, adding a small amount of water if necessary.

Transfer mixture to a small bowl, stir in yogurt and mix well. Taste and adjust seasoning. It should be very spicy.

To garnish, sprinkle with cilantro sprigs and freshly grated coconut. May be served warm or at room temperature. Serve with yogurt chutney for dipping.