Dhokla

Method

1. 1

   About Dhokla: Dhokla is a Gujarati steamed savory cake made from chickpea flour. It is light, spongy, tangy and healthy. The spongy texture comes from the fermentation and the reaction between yogurt and baking soda.

2. 2

   Make the batter: Mix 2 cups besan (chickpea flour) with 1 cup yogurt, 1 tsp ginger paste, 2 green chillies finely chopped, half tsp turmeric, 1 tsp sugar, salt and enough water to make a smooth, thick, pourable batter — about the consistency of cake batter. Whisk until completely smooth with no lumps.

3. 3

   Ferment for tang: Cover the batter and leave at room temperature for 6-8 hours or overnight. It will develop a slightly sour smell — this is correct. Fermentation gives dhokla its characteristic tang. If you are in a hurry skip this step and add extra lemon juice.

4. 4

   Prepare the steamer: Grease a round flat-bottomed pan or cake tin generously with oil. Set up a steamer — a large pot with a rack inside and water below. Bring the water to a boil.

5. 5

   Activate the leavening: Just before steaming add 1.5 tsp fruit salt (Eno) or baking soda to the batter along with 1 tbsp lemon juice. The batter will immediately start to foam and bubble — this is the chemical reaction that creates the spongy texture. Mix quickly but gently in one direction only. Work fast — pour into the pan within 30 seconds of adding Eno.

6. 6

   Steam immediately: Pour the batter into the greased pan to about 3-4cm depth. Place in the steamer immediately. Steam on high heat for 18-20 minutes. Do not open the lid during steaming. Check by inserting a toothpick — it should come out clean.

7. 7

   Cool and cut: Remove from steamer and cool for 5 minutes. Run a knife around the edges and invert onto a plate. Cut into diamond or square shapes while still warm.

8. 8

   Make the tempering: Heat 2 tbsp oil in a small pan. Add 1 tsp mustard seeds and let them pop. Add 1 sprig curry leaves, 2 green chillies slit and 2 tbsp water mixed with 1 tsp sugar. It will sizzle and reduce — this sweet tempering is poured over the dhokla.

9. 9

   Pour tempering: Pour the hot tempering evenly over the cut dhokla pieces. The dhokla will absorb the flavoured liquid and become moist.

10. 10

    Serve: Garnish with fresh coriander and grated coconut. Serve at room temperature with green chutney. Dhokla can be made hours ahead and served at room temperature making it perfect for parties.