Indian cuisine · Breakfast & Eggs

Dhokla

Airy little cakes made from chickpea flour, steamed and topped with mustard seeds, chili and coconut.

Ingredients · for 4 servings

• 250g chickpea flour
• 150g yogurt
• 1 piece ginger (3cm)
• 2 green chilies
• 1/2 tsp turmeric
• 1 tsp baking soda
• 1 lemon
• 3 tbsp oil
• 1 tsp mustard seeds
• 10 curry leaves
• 3 tbsp shredded coconut
• Salt

Instructions

1. Whisk the chickpea flour with the yogurt, 150ml water, turmeric, salt, finely grated ginger and one chopped chili until lump-free, and let rest for 20 min.
2. Grease a 20cm tin and bring 3cm of water with a steaming rack to a rolling boil in a large pot.
3. Stir the baking soda with the juice of half a lemon, beat it into the batter immediately – it turns pale and foamy – and pour it into the tin without delay.
4. Steam covered for 15–18 min. until a skewer inserted comes out clean; let cool for 10 min. and cut into diamonds.
5. Heat the oil, let the mustard seeds pop, toast the curry leaves and the second chili (slit lengthwise) for 30 sec., deglaze with 100ml water and bring to a boil once.
6. Spoon the hot mixture evenly over the little cakes, sprinkle with shredded coconut and serve warm.