Dhokla

Name: Dhokla
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup gram flour (besan); 1/2 cup yogurt; 1 tsp Eno (fruit salt); 1 tbsp lemon juice; 1 tsp mustard seeds; 2 green chilies (slit)

A vegetarian culinary dish made with a fermented batter derived from rice and split chickpeas.

30 minutes

Serves 4

Snack/Breakfast

Contains common allergens

Dairy mustard Wheat

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Instructions

6 steps

1
Make the Batter: Sift the gram flour into a bowl. Whisk in the yogurt, lemon juice, 1/2 tsp salt, 1/4 tsp turmeric, and 1/2 cup water to form a smooth, lump-free batter. Let it rest for 10 minutes.

2
Prepare the Steamer: Bring 2 inches of water to a boil in a steamer or a large pot. Grease a round cake pan or dhokla plate with oil.
3
Aerate the Batter: Add 1 tsp of Eno (fruit salt) to the batter and immediately whisk briskly in one direction. The batter will instantly become frothy, double in volume, and light.
4
Steam: Pour the aerated batter immediately into the greased pan. Place it in the steamer, cover tightly, and steam on high heat for 15-20 minutes. Check with a toothpick; it should come out clean. Let it cool for 5 minutes before cutting into squares.
5
Make the Tempering (Tadka): Heat 1 tbsp oil in a small pan. Crackle the mustard seeds, then add the slit green chilies and a sprig of curry leaves. Carefully pour in 1/2 cup of water, 1 tbsp sugar, and 1 tbsp lemon juice. Bring to a boil.
6
Soak the Dhokla: Pour the hot, sweet-and-sour tempering water evenly over the cut dhokla pieces. The spongy dhokla will absorb the liquid. Garnish with fresh cilantro and grated coconut.

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