Introducing Crispy Tawa Sooji Dhokla: A Delectable Gujarati Delight! Discover a delectable twist on the traditional dhokla with our Crispy Tawa Sooji Dhokla recipe! Specially crafted by my talented Gujarati mother-in-law, this mouthwatering delight is sure to become your new favorite. The best part? All you need is a simple pan to recreate this crispy goodness at home.

The secret behind this unique recipe lies in its simplicity and ingenuity. When faced with the challenge of making dhokla without the necessary equipment, my mother-in-law ingeniously developed a brilliant solution. By tempering the dhokla batter in a pan first, she achieved an irresistible crispiness on one side while retaining a wonderfully soft texture on the other. The magic doesn't stop there. As the batter sizzles in the pan, it absorbs the flavors of fragrant sesame seeds and zesty mustard seeds, imparting an extra layer of deliciousness to every bite.

Perfect for tea time or as a delightful treat for guests, Crispy Tawa Sooji Dhokla is a versatile snack that pairs perfectly with a cup of chai. To take it to the next level of tastiness, we highly recommend serving it alongside my mother-in-law's divine coriander chutney recipe. So, why wait? Elevate your snacking experience with this tantalizing Gujarati delight that showcases the brilliance of Indian culinary innovation. Click here if you prefer a sandwich dhokla recipe. But for now, let's get cooking and indulge in the crispy, soft, and utterly irresistible Crispy Tawa Sooji Dhokla!

Happy Cooking!

Servings: 4-6 servings

Prep Time: 10 mins

Cooking Time: 20 mins

Total Time: 30-35 mins

Ingredients: 

• 1 cup rava or white sooji

• 1.5 tsp salt as per taste

• 2.5 tsp ginger (green) chili paste 

• 1/4 cup curd 

• 1 tbsp lemon juice

• 1 tbsp neutral oil

• 3/4- 1 1/3 cup water 

• 1 1/4 tsp eno or 1 tsp baking soda

• 3 tbsp oil for tempering

• 1.5 tbsp mustard seeds for tempering

• 3-4 tbsp white sesame seeds for tempering

Directions:

1. In a mixing bowl add sooji, salt, chili ginger paste, oil, lemon juice curd and 3/4 cup of water and mix.

2. The consistency of the mixture should be liquid like a thicker dosa batter or thick buttermilk that can pour easily. Add more water as needed to get the correct consistency.

3. In a non stick saute pan/tawa (with raised edges) on medium heat add oil for tempering.

4. Once it’s warm add mustard seeds and let it slightly crackle.

5. Add the sesame seeds and mix them.

6. To the dhokla batter add eno/baking soda and stir it. If the batter has thickened up add water as needed.

7. Pour the batter immediately into the hot pan and turn the flame to low heat.

8. Cover the pan with a lid and cook for 16-20 mins till it is steamed and cooked through. Check with a toothpick if needed to see that its cooked through.

9. Unmold on a plate and slice.

10. Serve with coriander chutney!

Notes/Tips:

• Use a neutral oil.

• Use a pan that its easy to unfold from. If your pan needs it, add more oil while tempering to help unmold.

• Make sure you cover the pan with a correct lid so it steams well and the steam doesn’t all escape.

• Use Vegan yogurt to make this recipe vegan.