Cloud-Soft Gujarati Dhokla with Sizzling Mustard Tempering

⏱ 45 min · Serves 4

Steamed chickpea-flour squares so light they wobble, soaked in a sweet-sour tempering of mustard seeds, curry leaves and green chilli. Finish with coconut and coriander and eat warm with a cup of chai.

Per serving: 365 kcal · 13.5g protein · 40.0g carbs · 17.0g fat

Ingredients

• 200g fine gram flour (besan)
• 2 tbsp fine semolina (rava)
• 200ml water
• 3 tbsp plain yogurt
• 1 tbsp lemon juice
• 1 tsp caster sugar
• 1 tsp fine salt
• 1 tsp ginger paste
• 1 green chilli, finely grated
• 1/4 tsp turmeric
• 1 tsp fruit salt (Eno) or 3/4 tsp baking soda
• 1 tbsp neutral oil, plus extra for greasing
• For the tempering:
• 2 tbsp neutral oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 12 curry leaves
• 2 green chillies, slit lengthways
• 1/4 tsp asafoetida
• 120ml water
• 1.5 tbsp caster sugar
• 1 tbsp lemon juice
• 3 tbsp desiccated or fresh grated coconut
• 3 tbsp chopped coriander

Method

1. Grease a 20cm round cake tin or steamer plate with oil. Set a large pan or steamer with 5cm water to boil.
2. Whisk the gram flour, semolina, water, yogurt, lemon juice, sugar, salt, ginger, grated chilli, turmeric and 1 tbsp oil into a smooth, thick-but-pourable batter. Rest 15 minutes.
3. Stir the fruit salt into the batter with 1 tsp water — it will froth. Whisk briskly for 10 seconds only, then pour straight into the tin.
4. Steam, covered, over a rolling boil for 15–18 minutes until a skewer comes out clean and the top is springy. Rest 10 minutes, then cut into 4cm squares.
5. For the tempering, heat the oil in a small pan. Add mustard seeds and let them pop, then the sesame seeds, curry leaves, slit chillies and asafoetida — 20 seconds.
6. Carefully add the water, sugar and lemon juice, bring to a boil for 1 minute, then spoon evenly over the warm dhokla so it soaks in.
7. Scatter with coconut and coriander and serve warm with green chutney.