Indian

Dhokla

Name: Dhokla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 100 g gram flour (besan); 2 tbsp plain yoghurt; 100 ml water; 2 tsp sugar; 1 tsp lemon juice; 0.25 tsp ground turmeric; 0.5 tsp salt; 1 tsp ginger and green chilli paste; 0.75 tsp fruit salt (Eno); 1 tbsp sunflower oil; 0.5 tsp black mustard seeds; 0.5 tsp white sesame seeds; 5 curry leaves; 1 green chilli; asafoetida; 60 ml water; 1 tbsp fresh coriander; 1 tbsp fresh coconut

Soft, steamed Gujarati savoury sponge made from gram flour batter, soaked in a sweet mustard-seed tempering and scattered with coriander and coconut. Eaten warm for breakfast or as a tea-time snack with green chutney.

Breakfast Snacks Vegetarian 8g+ fibre

35 min15 prep · 20 cookMedium585 kcalper serving

Method

Sieve 100 g gram flour into a bowl. Add 2 tbsp yoghurt, 0.25 tsp turmeric, 0.5 tsp salt, 1 tsp sugar, 1 tsp lemon juice and 1 tsp ginger-green chilli paste, then whisk in 100 ml water a little at a time. Beat hard for 2 minutes until the batter is completely lump-free and falls off the whisk in a thick ribbon. Cover and rest 15 minutes.
Meanwhile, grease a 15 cm round tin or steel plate with 1 tsp of the oil, right up the sides. Pour 3-4 cm of water into a steamer or wide pan fitted with a trivet, cover and bring to a rolling boil over high heat.
Sprinkle 0.75 tsp fruit salt over the rested batter, add a few drops of water on top of it and whisk briskly for 10 seconds only — the batter will pale and froth up. Pour it straight into the greased tin without knocking out the air and level the surface by tilting the tin.