Dhokla

Ingredients

• 2 cups gram (chickpea) flour
• 1 cup yoghurt (or vegan yoghurt)
• 1 tsp ginger-chilli paste
• 1 tsp salt
• 1 tsp turmeric
• 1 tbsp sugar
• 1 tsp Eno fruit salt (or 1 tsp baking soda + 1 tsp lemon)
• 3 tbsp oil
• For tempering: 2 tbsp oil, 1 tsp mustard seeds, 10 curry leaves, 2 green chillies slit, 1 tbsp sugar, 1/2 cup water, 1 tbsp lemon juice
• Coriander and grated coconut to garnish

Instructions

1. Whisk the gram flour, yoghurt, ginger-chilli paste, salt, turmeric, sugar and 1/2 cup water into a smooth thick batter.
2. Just before steaming, stir in the Eno; the batter will get bubbly.
3. Pour into a greased dish.
4. Steam for 15-18 minutes until a skewer comes out clean.
5. Cool slightly and cut into squares.
6. For tempering: heat oil, pop mustard seeds, add curry leaves and chillies, then water, sugar and lemon; bring to a quick boil.
7. Pour over the dhokla.
8. Garnish with coriander and coconut.

Serving suggestions

• Serve with green chutney.

Storage & reheating

Keeps 2 days; the topping keeps it moist.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions