Indian Dhokla with Mustard Seed Tempering
Fluffy and Tangy Steamed Delight
A traditional Indian savory cake made from fermented rice and chickpea batter, known for its spongy texture and tangy flavor, accentuated with a mustard seed tempering.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Batter
For the Tempering
For the Garnish
Preparation
Preparing the Batter
Combine dry and wet ingredients
In a mixing bowl, combine gram flour, semolina, yogurt, and water until smooth.
Add spices
Stir in ginger–green chili paste, turmeric powder, and salt.
Rest the batter
Let the batter rest for at least 1 hour for fermentation.
Allowing the batter to rest properly ensures a fluffier texture.
Preparing the Tempering
Heat oil
Warm the oil in a small pan over medium-high heat.
Temper spices
Add mustard seeds; once they crackle, toss in curry leaves, slit green chilies, and sesame seeds.
Finish tempering
Sauté for about a minute, then remove from heat immediately.
Cooking Process
Steam the Dhokla
After the batter has rested, gently fold in the Eno fruit salt and immediately pour into a greased steaming tray. Steam for 15–20 minutes until cooked through.
Apply the tempering
Evenly pour the prepared mustard seed tempering over the hot steamed dhokla.
Cool & cut
Let the dhokla cool slightly, then cut into squares or diamond shapes.
Plating & Serving
Indian Dhokla with Mustard Seed Tempering
Indian Dhokla with Mustard Seed Tempering
Plating & Serving
Serve the steamed, tempered dhokla garnished with fresh coriander and grated coconut. Enjoy warm or at room temperature.