By Akshara
September 1, 2026
This health-focused suji dhokla recipe offers a light, fluffy, and oil-minimised breakfast option packed with wholesome ingredients. Prepared using semolina and protein-rich yoghurt, this fermented-style steamed snack gets an extra nutritional boost with added grated vegetables like carrots and spinach. Tempered lightly with mustard seeds and curry leaves, it yields a soft, spongy dish that supports balanced digestion without compromising on classic Gujarati flavours.
1 cup fine suji (semolina)  1 cup low-fat plain yoghurt, whisked  1/2 cup water  1/2 cup finely grated vegetables (carrots and spinach)  1 teaspoon green chilli and ginger paste  1 teaspoon fruit salt (Eno)  1 teaspoon mustard seeds  10 fresh curry leaves  1 teaspoon sesame seeds  1 teaspoon oil for tempering  Salt to taste
Whisk the fine suji, low-fat yoghurt, water, green chilli-ginger paste, grated vegetables, and salt together in a bowl, then let the batter rest for fifteen minutes to allow the semolina to absorb the liquid.
Prepare a steamer with water and grease a shallow steaming plate or tin lightly with a drop of oil.
Stir the fruit salt into the rested batter, mix gently until it turns frothy, immediately pour into the greased plate, and steam on high heat for twelve to fifteen minutes until cooked through.
Heat one teaspoon of oil in a small pan, crackle the mustard seeds, curry leaves, and sesame seeds, pour over the warm, cut dhokla squares, and serve with green chutney.