Name: Dhokla with green chutney
Yield: Serves 8
Ingredients: 195 g (¾ cup) homemade yoghurt; ½ tsp sea salt; ½ tsp ground turmeric; 2 garlic cloves (or in summer use wild garlic leaves), crushed or finely sliced; 250 ml (1 cup) hot water; 2 tsp raw honey; 1 medium tomato, skinned and deseeded, cubed; oil, for greasing; juice of 1 lime; 60 g fresh coriander; 220 g (1¾ cup plus 1 tbsp) gram flour; 1 cm (½ in) piece of fresh ginger; 2 tbsp ghee; 2 tsp apple cider vinegar; 2 tsp bicarbonate of soda (optional – see tip); 1 large spring onion or medium onion, sliced; 1 green chilli, finely sliced; ¾ tsp ground turmeric; ¼ tsp asafoetida; 6 tbsp water; 30 g sunflower seeds, toasted; 1 green chilli, chopped (optional); 1 tsp cumin seeds; 10 curry leaves; 1 tsp black mustard seeds

Preparation info

Serves
8

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

Nailed it! This took quite a few attempts to get right, but it was worth the effort. My mum introduced me to dhokla after she enjoyed it with her ex-colleague Dipa; mum reckoned herself such an expert after trying it that she became my harshest critic! These are light as air, sweet-and-sour squares, fashioned out of nutritious gram flour, then steamed and spiked with a tempering of green chillies and mustard. I still don’t have a proper Asian steamer – either a Chinese bamboo one or the Ind