Instant Sooji Dhokla/Semolina Cake

Take a step by step look on how to quickly make this very popular gujarati snack using sooji (semolina). Dhokla is usually made with a fermented batter of gram flour/besan. I gave a twist here using semolina instead.
Ingredients
1 cup semolina (sooji)
½ cup curd (yoghurt)
1 and ½ cup water
3 tablespoon oil
1/2 teaspoon turmeric powder
Salt to taste
2 teaspoons sugar
2 teaspoons Eno (salt used for quick fermentation)
1 teaspoon baking soda
1 teaspoon mustard seeds
1-2 green chillies cut into long portions
few curry leaves
Freshly chopped coriander leaves
finely chopped ginger
2-3 tablespoon Lemon juice


Cooking Method
1. Add the sooji in a container and mix well with salt and 1 and ½ tablespoon of oil.
2. Now mix turmeric powder to the mixture and mix well.

3. Add yoghurt to the mixture and stir well.
4. Add sugar and baking soda and again mix the batter well.
5. Now add some water to make a smooth batter. Mix well.

6. Keep aside the batter for 15-20 minutes. Meanwhile in a pressure cooker or a deep cooking pan add 1 cup of water and let it boil.
7. Now add Eno to the batter and mix well. The batter will now look fermented.
8. Take a separate container (Thali) or an idli maker (that fits easily into the pressure cooker) and grease it with oil.
9. Add the batter to the Thali and place it inside the cooker. Make sure the Thali doesn’t touch the water. To do that place a stand (or use another thali/large bowl and place it upside down).

10. Lock the pressure cooker and let the batter cook for 15-20 minutes on medium heat. Make sure you remove the whistle from the cooker lid.
11. After 15 minutes check if the dhokla is cooked. You can do this by inserting a knife into the batter. If the knife comes out easily without any mixture sticking to it then it means the dhokla is ready.

12. Let the dhokla cool for another 5-10 minutes and then make slits/cuts for the seasoning to pour in.
13. Once this is done…we need to prepare the seasoning/tadka. To do this, in a pan heat 1 and half tablespoon of oil. Add some mustard seeds to it. Once the mustard seeds start popping add the green chillies, chopped ginger and curry leaves and let them fry for 30 seconds. 
14. Pour the seasoning (tadka)to the Dhokla.

15. Garnish the dhokla with the chopped coriander leaves and pour some lemon juice over it. Cut the Dhokla into equal pieces.

16. Your Dhokla is now ready to be served.