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Dhokla
A steamed fermented chickpea flour cake from Gujarat — light, tangy and topped with a mustard seed tempering.
Ingredients
Instructions
Mix chickpea flour, yoghurt, water, sugar, turmeric and salt into a smooth batter.
Add lemon juice and Eno salt, stir immediately — batter will foam.
Pour into a greased tin and steam immediately for 20 minutes.
Test with a skewer — it should come out clean.
For tempering: heat oil and fry mustard seeds, sesame seeds, curry leaves and green chillis.
Pour tempering over dhokla while still warm.
Scatter with coriander and cut into squares. Serve with mint and tamarind chutney.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
