Dhokla - Steamed Chickpea Flour Cake

Ingredients

• 1 cup chickpea flour
• 1 cup yogurt
• 1 cup water
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 10 leaves curry leaves
• 2 pieces green chilies
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons coriander leaves
• 2 tablespoons oil
• 1 tablespoon lemon juice
• 1 teaspoon sugar

Instructions

1. 1

   In a large mixing bowl, combine 1 cup of chickpea flour, 1 teaspoon of turmeric powder, and 1 teaspoon of salt.

2. 2

   Add 1 cup of yogurt and 1 cup of water to the dry ingredients. Mix until smooth and there are no lumps.

3. 3

   In a small bowl, mix 1 teaspoon of baking soda and 1 tablespoon of lemon juice. Allow it to fizz and then quickly fold it into the batter.

4. 4

   Cover the batter and let it ferment for 30 minutes in a warm place.

5. 5

   Prepare a steamer by boiling water in a large pot. Grease a 9-inch round cake pan with 1 tablespoon of oil.

6. 6

   Pour the fermented batter into the greased cake pan and place it in the steamer. Cover and steam for 25-30 minutes on medium heat.

7. 7

   While the dhokla is steaming, heat 1 tablespoon of oil in a small pan over medium heat. Add 1 teaspoon of mustard seeds and let them splutter.

8. 8

   Add 10 curry leaves and 2 chopped green chilies to the oil. Sauté for 1-2 minutes until fragrant.

9. 9

   After 30 minutes, check if the dhokla is cooked by inserting a toothpick; it should come out clean. Remove from the steamer and let it cool for a few minutes.

10. 10

    Once cooled, cut the dhokla into squares and pour the tempered oil mixture over the top.

11. 11

    Garnish with 2 tablespoons of chopped coriander leaves. Serve warm with green chutney.