Dhokla (ઢોકળા) — Indian Steamed Savory Chickpea Cake with Mustard Seeds

• 200 gchickpea flour (besan) (sifted to prevent lumps)
• 20 gsemolina (fine sooji; improves sponginess)
• 150 gplain yogurt (unsweetened)
• 120 mlwater (room temperature)
• 15 mllemon juice
• 8 gginger (finely grated)
• 1green chili (finely minced, about 8 g)
• 0.5 tspturmeric
• 12 gsugar
• 6 gsalt
• 10 mlvegetable oil (to grease the pan)
• 5 gfruit salt (ENO) (regular, unflavored)
• 1 tspblack mustard seeds
• 1 tspsesame seeds (optional but traditional in many homes)
• 10 leafcurry leaves (fresh leaves)
• 10 gfresh cilantro (finely chopped)
• 20 gunsweetened shredded coconut (optional)

Instructions

1. 1

   Prepare a steamer by adding 500 ml water to a pot and bringing it to a steady boil. Grease an 18 cm round cake tin (or a similar shallow pan) with 10 ml oil and set it aside so the batter can go in immediately.

2. 2

   In a mixing bowl, whisk together chickpea flour, semolina, turmeric, sugar, and salt until evenly combined. Add yogurt, 120 ml water, 15 ml lemon juice, grated ginger, and minced green chili, then whisk for 60–90 seconds until smooth and pourable.

3. 3

   Let the batter rest for 10 minutes to hydrate the flour and relax any remaining lumps. During this rest, keep the steamer at a gentle boil so it is fully hot when the batter is activated.

4. 4

   Just before steaming, add 5 g fruit salt (ENO) to the batter and whisk briskly for 10–15 seconds until the batter looks lighter and slightly foamy. Immediately pour the batter into the greased tin and tap the tin once on the counter to level it without knocking out too much air.

5. 5

   Place the tin into the steamer, cover with a lid, and steam for 16–18 minutes over medium heat. Check doneness by inserting a toothpick in the center; it should come out clean, and the top should spring back when gently pressed.

6. 6

   While the dhokla steams, make the syrup by heating 240 ml water with 25 g sugar until the sugar fully dissolves, about 2 minutes. Turn off the heat and stir in 10 ml lemon juice, then keep it warm so it absorbs well.

7. 7

   When the dhokla is cooked, remove the tin and let it cool for 5 minutes so it sets and slices cleanly. Cut into 12 equal squares or diamonds directly in the tin, making sure the knife reaches the bottom.

8. 8

   For the tempering, heat 15 ml oil in a small pan over medium heat until shimmering. Add mustard seeds and cover for 20–30 seconds until they pop, then add sesame seeds, curry leaves, and the slit green chili and cook for 20 seconds until fragrant.

9. 9

   Pour the warm syrup evenly over the cut dhokla, aiming for the cuts so it seeps inside. Immediately spoon the hot tempering over the top, then rest for 10 minutes so the dhokla becomes moist and flavorful throughout.

10. 10

    Garnish with chopped cilantro and shredded coconut if using. Serve slightly warm or at room temperature, lifting pieces with a thin spatula to keep the squares intact.