Dhokla
Contains dairy · sometimes contains gluten, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
ContainsdairyIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (chickpea flour, green chile, mustard seeds) · egg (chickpea flour, green chile, mustard seeds) · peanut (chickpea flour, green chile, mustard seeds) · tree nut (chickpea flour, green chile, mustard seeds) · sesame (chickpea flour, green chile, mustard seeds) · soy (chickpea flour, green chile, mustard seeds) · shellfish (chickpea flour, green chile, mustard seeds) · fish (chickpea flour, green chile, mustard seeds)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
| 200 g | chickpea flour |
| 120 g | plain yogurt |
| 160 ml | water |
| 15 g | ginger |
| 1 unit | green chile |
| 1 tsp | baking soda |
| 2 tsp | mustard seeds |
| 2 tbsp | neutral oil |
| ¼ cup | cilantro |
Steps
- mix5 minsmooth thick-pourable batterWhisk chickpea flour, yogurt, water, ginger and chile into a smooth batter and season it. Break up dry pockets now; aggressive mixing after the leavener is added wastes the gas needed for a light steamed crumb.
- prep5 minsteamer already producing strong steamGrease a shallow pan and bring the steamer to a full steam before adding baking soda to the batter. The batter should go from leavening to steam promptly rather than sitting while bubbles escape.
- steam18 mincenter springy and skewer cleanStir in the baking soda, immediately pour into the pan and steam until the center is set and springy. Keep the lid closed for the early part of cooking; losing steam before the structure sets can collapse the cake.
- rest8 minwarm and firm enough to cutLet the steamed cake settle briefly, then cut into squares or diamonds. Cutting piping hot dhokla compresses its tender interior and produces ragged edges.
- fry2 minmustard seeds poppingHeat the oil and add mustard seeds until they pop, then remove from the heat. Spoon the hot tempering evenly over the cut dhokla so the aromatic oil reaches the exposed edges.
- top1 minserve warm or room temperatureFinish with cilantro and serve. The target is a moist, aerated cake with a savory mustard-seed surface, not a dense chickpea loaf.