Whenever I wish to stay light on my snack or breakfast, all I can think about experimenting dishes with Sooji/Semolina. Also because they are easy on stomach and faster to cook. One can make dishes in minutes. Today, I would like to share with you one such variation of “Dhokla” 
Dhokla Halka Fulka
1 cup Sooji (Rawa/Semolina) 1 cup yoghurt
1 teaspoon ENO Salt
½ teaspoon turmeric powder 1 teaspoon grated Ginger
1 teaspoon finely chopped green chilly
1 teaspoon mustard seeds
8-10 curry leaves
2 teaspoon sugar
5 green chillies thin sliced
2 teaspoon oil for seasoning
2 teaspoon fresh coconut (grated) for garnishing
2 teaspoon coriander leaves (chopped) for garnishing
Method:
Take a bowl and add Sooji, yoghurt, ENO, turmeric powder, grated ginger, chopped green chillies. Add salt to taste. Whisk all the ingredients into a thick mixture and pour it into a greased pan. Place the pan either in a pressure cooker or a idli steamer and steam the batter for 7-8 minutes. Insert a fork in the pan to check if the dhokla is cooked or not. If the fork comes out clean, then its ready. Remove the pan and allow it to cool for 5 minutes. Cut it into square pieces.
Heat a Frying pan and pour 2 teaspoon oil, add mustard seeds, curry leaves, sliced green and sauté for a while. Add sugar and salt to taste and add ½ cup water and cook for 1 minute. Spread this sauce/seasoning on the dhokla. Garnish it with coriander leaves and grated fresh coconut (optional).
Make a quick coriander chutney, take one cup fresh coriander, 4 green chillies, 2 teaspoon ground nut, 1 medium size onion, juice of one fresh lime, salt to taste and blend it into a fine paste in a mixer. And the chutney is ready to serve...
Take a bowl and add Sooji, yoghurt, ENO, turmeric powder, grated ginger, chopped green chillies. Add salt to taste. Whisk all the ingredients into a thick mixture and pour it into a greased pan. Place the pan either in a pressure cooker or a idli steamer and steam the batter for 7-8 minutes. Insert a fork in the pan to check if the dhokla is cooked or not. If the fork comes out clean, then its ready. Remove the pan and allow it to cool for 5 minutes. Cut it into square pieces.
Heat a Frying pan and pour 2 teaspoon oil, add mustard seeds, curry leaves, sliced green and sauté for a while. Add sugar and salt to taste and add ½ cup water and cook for 1 minute. Spread this sauce/seasoning on the dhokla. Garnish it with coriander leaves and grated fresh coconut (optional).
Make a quick coriander chutney, take one cup fresh coriander, 4 green chillies, 2 teaspoon ground nut, 1 medium size onion, juice of one fresh lime, salt to taste and blend it into a fine paste in a mixer. And the chutney is ready to serve...
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