Name: Dhokla
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes about 26 small pieces (I use a 20 cm/8 inch cake tin)
Cuisine: Indian
Ingredients: 1 tsp black or brown mustard seeds; 2 tbsp vegetable or rapeseed oil; 1 tbsp lemon juice; 1 tsp Eno fruit salt; ¼ tsp ground turmeric; ¼ tsp asafoetida powder; 125 ml water; 1 tsp salt; 2-4 fresh green chillies, sliced lengthways; 10-15 curry leaves; 1 tsp salt, or to taste; 1 tsp caster sugar; 200 gram/chickpea flour

Preparation info

Makes about
26 pieces

Difficulty
Complex
Ready in
30 min

Appears in

Chilli & Mint

By Torie True

Published 2021

About

This Gujarati savoury steamed sponge cake is made of gram flour and is a favourite of mine. On my spice tours we stop for snacks at a local Asian bakery, and I always get my clients to try dhokla. It’s moist and gluten-free and is delicious with black or brown mustard seeds, curry leaves and green chillies on top. It certainly makes a lovely tea-time treat with a mug of hot masala chai. Eno fruit salt, which is a crucial component of this recipe, is something you can easily pick up at any p