For an appetiser party - Instant Semolina Dokhla

Name: For an appetiser party - Instant Semolina Dokhla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup semolina, fine; ¾ tablespoon bengal gram flour (besan); ¼ teaspoon turmeric powder; ¾ cup sour thick curds; ½ teaspoon baking soda; 1 ½ tablespoons cooking oil; 1 teaspoon salt; ¼ teaspoon red chili powder; oil, for greasing; 2 green chilies, paste of; 1 inch ginger, paste of; 2 tablespoons oil; 1 teaspoon mustard seeds; 10 -12 curry leaves; 2 green chilies, slit; ½ teaspoon asafetida powder; 2 tablespoons grated coconut, for garnishing; 2 tablespoons chopped coriander leaves, for garnishing

Servings: persons

¾ cup semolina, fine
¾ tablespoon bengal gram flour (besan)
¼ teaspoon turmeric powder
¾ cup sour thick curds
½ teaspoon baking soda
1 ½ tablespoons cooking oil
1 teaspoon salt
¼ teaspoon red chili powder
oil, for greasing
2 green chilies, paste of
1 inch ginger, paste of
2 tablespoons oil
1 teaspoon mustard seeds
10 -12 curry leaves
2 green chilies, slit
½ teaspoon asafetida powder
2 tablespoons grated coconut, for garnishing
2 tablespoons chopped coriander leaves, for garnishing

1
First, prepare sour curd.
2
For this, take 1 tbsp.
3
less to 3/4 cup of whisked curd in a bowl.
4
Add 1 tbsp.
5
lemon juice and mis.
6
Keep aside for 5 minutes and then use as desired.
7
Now, mix semolina, besan, green chillies and ginger paste, salt, red chilli powder, turmeric powder and sour curd into a thick batter.
8
Add 3/8 cup of water and mix well into a pouring consistency.
9
Prepare ginger and green chillies paste.
10
Take half the above prepared mixture and put into a greased glass bowl.
11
Add 1/4 tsp.
12
baking soda to 3/4 tbsp.
13
hot oil and pour onto the batter.
14
Mix well until the batter becomes light.
15
Microwave on HIGH for 4 minutes 50 seconds, covered, with a muslin cloth and glass lid together.
16
The muslin cloth absorbs excess water during the steaming process.
17
Allow standing time of 2 minutes.
18
Repeat steps 7-10 with the leftover batter.
19
In the meantime, prepare the seasoning over the stove.
20
For this, heat oil in a small saucepan.
21
Add mustard seeds and allow to splutter.
22
Add curry leaves, asafoetida and green chillies.
23
Stir constantly.
24
Remove from flame once the spluttering stops.
25
Remove dokhla from the microwave oven.
26
Pour hot seasoning over the dokhla.
27
Garnish with grated coconut and corriander leaves.
28
Serve with green chutney or sweet and sour chutney.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¾ cup semolina, fine, ¾ tablespoon bengal gram flour (besan), ¼ teaspoon turmeric powder, ¾ cup sour thick curds, and more.

Yes, For an appetiser party - Instant Semolina Dokhla falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!