Dhokla

Name: Dhokla
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 200 g besan; 1 tsp eno fruit salt; 1 tsp sugar; 1 tsp mustard seeds; 8 curry leaves; 1 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Originating from Gujarat, dhokla is a staple on the Gujarati table, a dish that embodies the essence of home cooking in the region. Traditionally served as a breakfast item or as a snack, it is made with simple ingredients that are transformed through the skill of the cook. Generosity marks its preparation, from the liberal use of fat to the salt judged by hand, making each batch unique to the household.

The perfect dhokla is a fluffy, tangy delight with a hint of sweetness, punctuated by the aromatic pop of mustard seeds and the earthy scent of curry leaves. The texture should be spongy, absorbing flavors with each bite. Enjoy it fresh, allowing the subtleties of its taste to unfold, making it a cherished component of any meal or tea-time spread.

Ingredients

200 gbesan
1 tspeno fruit salt
1 tspsugar
1 tspmustard seeds
8curry leaves
1 tbspoil
to tastefine sea salt

Method

In a large mixing bowl, combine 200 g of besan (chickpea flour) with 1 tsp of sugar and a pinch of fine sea salt. Gradually add water, stirring continuously to form a smooth batter with a consistency similar to pancake batter. Let it rest for about 10 minutes to allow the besan to absorb the water.
Just before cooking, add 1 tsp of eno fruit salt to the batter and mix gently but thoroughly. The batter should become light and frothy, which is crucial for achieving the spongy texture of the dhokla.
Grease a round, flat-bottomed pan or a dhokla steamer plate with a little oil to prevent sticking. Pour the batter into the greased pan, spreading it evenly. Ensure the batter is not more than an inch thick to allow even cooking.
In a large pot or steamer, bring water to a boil over medium heat. Place the pan with the batter inside, ensuring it is elevated above the water level. Cover with a lid and steam the batter for about 15-20 minutes. The dhokla is done when a toothpick inserted into the center comes out clean and the surface feels firm yet springy to the touch.
While the dhokla is steaming, heat 1 tbsp of oil in a small pan over medium heat. Add 1 tsp of mustard seeds and let them crackle. Once they start popping, add 8 curry leaves and sauté for a few seconds until the leaves are crisp and aromatic.
Once the dhokla is cooked, remove it from the steamer and let it cool slightly. Pour the tempered oil with mustard seeds and curry leaves evenly over the top. The oil should soak into the dhokla, adding flavor and moisture.
Cut the dhokla into squares or diamond shapes using a sharp knife. Taste a piece and adjust the salt if necessary, sprinkling a little more on top if needed. Serve warm, sharing it at the table as is traditional in a Gujarati home.