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Sooji Sticks Dhokla

Sooji Fingers - Semolina Fingers

Sooji Fingers is delicious and healthy, quick vegetarian Indian Tea Time snack. It also makes a make-ahead Indian starter for parties or excellent snack for lunch box. 
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Course: Appetizer, Snack
Cuisine: indian cuisine, north indian
Keyword: teatime snack
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Author: Rekha Kakkar


  • 200 grams Suji /Semolina
  • ½ cup Curd
  • Salt to taste
  • 1 teaspoon Sugar
  • 2 teaspoon Oil
  • 1 teaspoon Ginger-green chili paste
  • Lime juice
  • Water
  • Baking Soda

(For Pan-fry)

  • 1 tablespoon Oil
  • 1 pinch of Hing/ asafoetida
  • 1 teaspoon mustard seeds
  • 1 Sprig of Curry Leaves
  • 2-3 Red Chili Whole


  • Take a mixing bowl and add suji and curd in it. After that add salt to taste, sugar, and oil in it. 
  • After that add a green chili and ginger paste in the bowl. Now, squeeze some lime juice on it and mix well. 
  • Mix the ingredients well and slowly pour water to make a batter. Add water in small batches to make a batter of thick consistency.  
  • Now, grease some oil on a baking tray and pour the batter in it. Remember to be a multi-tasker and quickly add baking soda (the suji batter) prior to pouring the batter on the tray.
  • Place a steamer on the stove and pour water in it. When the water reaches its boiling point, put the baking tray on top of it. Cover and steam-cook the suji fingers until they rise and break on the surface.
  • When they are steamed, witch off the heat and carefully take the baking tray out of the steamer and place it on a flat surface.
  • Allow it to cool, and then cut them vertically in shape of finger chips.
  • Heat a teaspoon of oil in a pan. When the oil is hot enough add hing, mustard seeds, a sprig of curry leaves in it.
  • Break red chilies in half and add them in the pan too.
  • After that take sooji fingers and carefully place them in the pan. Keep the heat medium-to-low and fry them from all side until they are crispy and golden brown. You can pan-fry them in batches if you like.
  • When all the fingers are pan-fried, switch off the heat and serve them with your favorite chutney.