Dhokla (without soda)

Ingredients:

½ cup besan (gram flour)

¼ cup beaten yogurt

¼ teaspoon turmeric powder

¼ teaspoon ginger-green chili paste (optional)

½ teaspoon lemon juice

Salt to taste

2-3 tablespoons water (adjust as needed)

¼ teaspoon mustard seeds

¼ teaspoon cumin seeds

A pinch of asafoetida (hing)

1-2 curry leaves (optional)

1 teaspoon oil (for greasing)

Fresh coriander leaves (for garnish)

Directions:

In a mixing bowl, add besan (gram flour), beaten yogurt, turmeric powder, ginger-green chili paste (if using), lemon juice, and salt.

Gradually add water, mixing continuously, until you have a smooth batter with a consistency similar to pancake batter (not too runny or thick).

Let the batter rest for about 10-15 minutes. This allows the gram flour to absorb the water and activate naturally.

Grease a small steaming dish or a shallow bowl with a little oil. You can also use a steel or glass bowl for steaming.

Pour the prepared batter into the greased dish, filling it halfway.

Heat water in a steamer or a large pan with a lid. Once the water starts to simmer, place the dish with the batter in the steamer.

Cover the pan with a lid and steam for about 10-15 minutes or until a toothpick inserted comes out clean. If you don’t have a steamer, you can place the bowl over a trivet or a small rack in a large pot with a tight-fitting lid.

Check the dhokla for doneness, and if needed, steam for an additional 5 minutes.

In a small pan, heat 1 teaspoon of coconut oil. Add mustard seeds and cumin seeds and let them splutter.

Add a pinch of asafoetida (hing) and curry leaves (if using). Sauté for a few seconds until fragrant.

Once the dhokla is cooked, remove it from the steamer and let it cool for a minute.

Pour the prepared tempering (mustard seeds, cumin, & curry leaves) over the dhokla evenly.

Garnish with freshly chopped coriander leaves.

Cut the dhokla into squares or pieces & serve warm with green chutney or tamarind chutney