Dhokla

Dhokla is Gujarat's famous steamed snack: soft, spongy, lemony cakes made from gram flour, finished with a crackling mustard-seed tempering. Light, tangy and utterly moreish, it is wonderful with a cup of chai.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

280

Ingredients

• 200 g gram flour (besan)
• 150 g plain yoghurt
• 120 ml water
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon ginger paste
• 1 green chilli, finely chopped
• 1 teaspoon eno fruit salt
• 1/2 teaspoon turmeric
• Salt, to taste
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 8 curry leaves
• 2 tablespoons chopped coriander

Instructions

1. Whisk the gram flour, yoghurt, water, lemon juice, sugar, ginger, chilli, turmeric and salt into a smooth batter.
2. Rest the batter for 10 minutes.
3. Stir in the eno fruit salt just before steaming and mix gently until it froths.
4. Pour into a greased tray and steam for 15 minutes until a skewer comes out clean.
5. Cool for 5 minutes, then cut into squares.
6. Heat the oil and crackle the mustard seeds, curry leaves and chillies, then pour over the dhokla.
7. Garnish with coriander and coconut, and serve with green chutney.

Pro tips

• Add the eno at the very last moment so the batter stays airy.
• Do not open the steamer while the dhokla cooks or it may sink.
• The batter should be thick but pourable, like pancake batter.
• A little sugar in the batter balances the lemon's tang.

Frequently asked questions