Dhokla

Ingredients

• •Rice/besan batter
• •Mustard seeds
• •Curry leaves

Steps

1. 1Mix rice flour or a rice-lentil batter, or use besan for khaman-style dhokla, with yogurt and water into a thick, smooth batter, then cover and let it ferment in a warm place for six to eight hours, or overnight, until slightly airy and faintly sour-smelling.
2. 2Just before steaming, whisk in a pinch of baking soda or fruit salt along with a little lemon juice, which will make the batter bubble and become light.
3. 3Pour the batter immediately into a greased steaming tin, since the aeration fades quickly once the soda is added.
4. 4Steam over boiling water for 15 to 20 minutes, checking doneness by inserting a toothpick into the center, which should come out clean.
5. 5Let the steamed dhokla cool for a few minutes in the tin before turning it out and cutting into squares or diamonds.
6. 6Heat oil in a small pan and add mustard seeds, letting them pop, then add curry leaves, green chili, and a pinch of asafoetida.
7. 7Pour this hot tempering evenly over the cut dhokla pieces, along with a little sugar-water if a sweeter finish is desired.
8. 8Garnish with grated coconut and chopped coriander before serving at room temperature.