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soft yellow dhokla squares topped with mustard seeds and curry leaves in a wide horizontal shot, arranged on a plate with green chutney, bright natural light, shallow depth of field, landscape orientation

Dhokla

Steamed chickpea cakes with a tempered topping that are soft and spongy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups chickpea flour
  • 1 tbsp lemon juice
  • 1 tsp ginger paste
  • 1 tsp eno fruit salt
  • 1 tsp mustard seeds
  • 8 curry leaves
  • 2 tbsp oil

Method
 

  1. Whisk chickpea flour with water, lemon juice, and ginger paste into a smooth batter.
  2. Stir in the eno fruit salt just before steaming and pour into a greased pan.
  3. Steam 15-18 minutes until set and spongy, then cool and cut into squares.
  4. Heat oil and crackle mustard seeds and curry leaves.
  5. Pour the tempering over the dhokla and serve.

Notes

Add the eno right before steaming so the batter stays fluffy.