Dhokla
Steamed, naturally fermented rice and chickpea flour cake, finished with a mustard-seed and curry-leaf tempering poured sizzling on top — a Gujarati dish documented as far back as a 1520 Jain cookbook.
Vegetarian
⚠ Contains: Dairy, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup rice, soaked
- 1/2 cup split chickpea lentils (chana dal), soaked
- 1/2 cup plain yogurt
- 1 tsp ginger paste
- 1 green chili, minced
- 1/2 tsp turmeric
- 1 tsp fruit salt (Eno) or baking soda
- 2 tbsp oil, divided
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A few curry leaves
- 2 whole dried red chilies
- 2 tbsp grated coconut
- 2 tbsp chopped cilantro
Steps
- Drain the soaked rice and chana dal and grind together with the yogurt into a smooth, thick batter.
- Cover and let the batter ferment in a warm spot for at least 6-8 hours, or overnight.
- Stir the ginger paste, green chili, and turmeric into the fermented batter.
- Just before steaming, fold in the fruit salt or baking soda until the batter turns light and frothy.
- Pour the batter into a greased shallow pan and steam for 20-25 minutes, until a toothpick comes out clean.
- Let cool slightly, then cut into squares.
- For the tempering, heat the remaining oil and fry the mustard seeds, cumin seeds, curry leaves, and dried chilies until they pop and become fragrant.
- Pour the tempering evenly over the dhokla squares and garnish with grated coconut and chopped cilantro.