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Ginhayaby Lyn Knecht
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India

Dhokla

Steamed chickpea sponge from Gujarat

Dhokla is an airy, light steamed cake of fermented chickpea flour - an iconic specialty from Gujarat.

The mildly tangy sponge is topped with a tempering of mustard seeds, curry leaves and green chili, and cut into diamonds.

Dhokla
Servings4
Time40 min
LevelMedium

Ingredients

  • Chickpea flour (besan)250 g
  • Yoghurt150 g
  • Eno / baking soda1 tsp
  • Mustard seeds & curry leavessome of each
  • Green chili & gingersome of each
  • Sugar & saltsome of each

★ = available authentic in the Asia Boutique

Preparation

  1. Whisk besan, yoghurt and water into a smooth batter, ferment briefly.

  2. Stir in the Eno, pour into a tin at once.

  3. Steam in rising steam until set.

  4. Sizzle mustard seeds, curry leaves and chili in oil.

  5. Pour over the dhokla, cut into diamonds.

Make it original

Besan and curry leaves for dhokla are in the Asia Boutique.

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