Chickpea Flour Dhokla
Ingredients
- 200 gChickpea flour (sifted)
- 150 gSweet yogurt or fermented milk on a bed of fruit (beaten)
- 100 mlMineral water
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspGinger powder
- 1 pinchTurmeric powder
- 1 tspBaking soda
- 1 tspWhite sugar
- 1 tspmustard seeds
- 10 pccurry leaves
- 1 pinchasafoetida
- 1 pcHot chili pepper (finely chopped)
- 2 tbspSunflower oil
- 20 gFresh cilantro (chopped)
- 1 tspGray sea salt
Method
A steamed chickpea cake with a light, spongy, honeycomb texture. The contrast between the soft batter and the crunch of sautéed mustard seeds provides a sharp, dynamic mouthfeel.
- 1
In a mixing bowl, combine chickpea flour, yogurt, water, ginger, turmeric, salt, and sugar. Whisk vigorously until the batter is smooth, coating the spoon without any lumps.
- 2
Fold in the baking soda and lemon juice. The chemical reaction should cause the batter to foam immediately, nearly doubling its volume. Mix gently to preserve the air bubbles.
- 3
Pour the batter into a greased mold. Place in the steamer for 15 to 20 minutes. A knife tip should come out clean and the surface should be firm to the touch.
- 4
Heat oil in a small pan. Toss in mustard seeds until they pop. Add curry leaves, asafoetida, and chopped chili. Pour this sizzling mixture over the unmolded dhokla.
- 5
Cut into even squares. Sprinkle with chopped fresh coriander. The tempering should lightly soak into the top crust without making the core soggy.
Frequently asked questions
How do you get this dish right?
- The secret is speed: once the baking soda is added, steam immediately to avoid losing the effervescence.
- Never lift the lid during the first 15 minutes of steaming, or the cake will collapse instantly.
How long does this dish keep?
Keep for 2 days in the refrigerator in an airtight container. Reheat for a few seconds in a steamer to restore its softness.
