Dhokla

You'll need

• 1 cup besan (gram flour)
• ¾ cup water, 1 tbsp curd
• 1 tsp ginger-green chilli paste, ¼ tsp turmeric
• 1 tsp sugar, salt to taste
• 1 tsp fruit salt (ENO) or ½ tsp baking soda
• For the tempering: 1 tbsp oil, 1 tsp mustard seeds, 1 sprig curry leaves, 2 green chillies, slit
• 1 tbsp sesame seeds, 2 tbsp water, coriander to finish

Method

1. Whisk the besan, water, curd, ginger-chilli paste, turmeric, sugar and salt into a smooth, thick-pourable batter.
2. Stir in the fruit salt just before steaming, which will make the batter fluffy. Pour immediately into a greased steaming tray.
3. Steam for 15–18 minutes until a knife comes out clean. Cool for 5 minutes, then cut into squares.
4. Temper the mustard seeds, curry leaves and chillies in hot oil, add the water and sesame seeds, and pour evenly over the dhokla.
5. Finish with coriander and let it soak in for a few minutes before serving.

Why this dish

Steaming rather than frying is what makes dhokla one of the lighter snacks in Gujarati cooking, and the fermentation-free fruit-salt method keeps it quick enough for a weekday batch.

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Often chosen by people browsing

A common after-school or evening snack in households that prefer a steamed option.