A light, tangy steamed gram-flour cake from Gujarat, India - a short natural fermentation with yogurt gives it its signature spongy texture, and a hot tempering of mustard seeds and curry leaves poured over the top finishes the flavor.
•1 tsp Eno fruit salt (or baking soda and lemon juice)
•1 tbsp oil
•2 tbsp oil (for tempering)
•1 tsp mustard seeds
•10 curry leaves
•2 green chilies, slit
•Pinch of asafoetida (hing)
•3 tbsp water mixed with 1 tsp sugar
•Fresh cilantro and grated coconut, for garnish
Steps
1.Whisk the gram flour, yogurt, water, ginger, green chili, turmeric, sugar, and salt together into a smooth, thick batter, then cover and let it rest at room temperature for at least 2 hours (or up to overnight) to ferment slightly - this light fermentation, using the yogurt's tang as a starter, is what gives dhokla its characteristic sponge and mild sourness.
2.Grease a steaming tin or cake pan and bring water to a boil in a steamer or large pot fitted with a rack.
3.Just before steaming, stir the oil into the batter, then sprinkle the Eno fruit salt over the top and stir gently in one direction only - the batter will immediately turn frothy and bubbly, which is what makes the dhokla rise light and airy.
4.Pour the batter into the greased tin immediately, before the bubbles subside, and place it in the steamer.
5.Cover and steam over medium heat for 15-18 minutes, until a toothpick inserted in the center comes out clean and the top springs back when touched.
6.Let cool slightly, then cut into squares while still in the pan.
7.For the tempering, heat the oil in a small pan, add the mustard seeds and let them pop, then add the curry leaves, slit green chilies, and asafoetida and sizzle for 30 seconds.
8.Stir in the sugar water, then pour the hot tempering evenly over the cut dhokla so it seeps into the squares.
9.Garnish with cilantro and grated coconut before serving.