Indian Dhokla with Mustard Seed Tempering

Name: Indian Dhokla with Mustard Seed Tempering
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Gram flour (besan); Semolina (rava); Yogurt, slightly sour; Water; Ginger-green chili paste; Turmeric powder; Salt; Eno fruit salt; Oil; Mustard seeds; Curry leaves; Green chilies, slit; Sesame seeds; Finely chopped coriander leaves; Fresh coconut, grated (optional)

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

Gram flour (besan)

1 cup

Semolina (rava)

1 tablespoon

Yogurt, slightly sour

1 cup

Water

1/2 cup

Ginger-green chili paste

1 teaspoon

Turmeric powder

1/2 teaspoon

Salt

To taste

Eno fruit salt

1 1/2 teaspoon

For the Tempering

Oil

1 tablespoon

Mustard seeds

1 teaspoon

Curry leaves

10–12 leaves

Green chilies, slit

Sesame seeds

1 tablespoon

For the Garnish

Finely chopped coriander leaves

2 tablespoons

Fresh coconut, grated (optional)

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.

Make sure the steamer is ready and hot before placing the batter.

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