Indian · serves 2

Dhokla

Steamed, light, faintly sweet, and completely different from everything else you cook.

30 min Some work Vegetarian

Ingredients

  • 1.5 cups besan
  • 1/2 cup curd
  • 1 tbsp ginger-green chilli paste
  • 1 tsp eno or baking soda
  • 1 tsp sugar
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 2 green chillies, slit
  • 2 tbsp sugar + 1/2 cup water for the syrup
  • 3 tbsp oil

Method

  1. Whisk besan, curd, ginger-chilli paste, salt and water into a smooth thick batter. Rest 15 minutes.
  2. Grease a tin and get the steamer hot BEFORE you add the eno.
  3. Add eno with 1 tsp water, stir 5 seconds in one direction only, pour into the tin immediately.
  4. Steam 15 minutes. A knife should come out clean.
  5. Tadka: mustard seeds, curry leaves, slit chillies in oil, then the sugar water. Pour over the cut dhokla and let it soak in.

Questions people ask about Dhokla

How long does Dhokla take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of besan in Dhokla?

Use chickpea flour is the same thing. At a push, rice flour binds but will not taste the same.

Can I make Dhokla ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Dhokla vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Dhokla?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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