Dhokla
Dhokla is a signature dish of Gujarat, prized for being both light and protein-rich, and a common feature of festive spreads and everyday snacking alike.
A light, steamed savoury cake made from fermented gram flour batter, tempered with mustard seeds — a popular Gujarati snack, fluffy and mildly tangy.
Ingredients
Method
Mix gram flour with yoghurt and water into a smooth batter, and leave to ferment for a few hours.
Stir in fruit salt just before steaming, which activates and aerates the batter.
Pour into a greased tin and steam for 15-20 minutes until a skewer comes out clean.
Temper mustard seeds, chillies and curry leaves in oil, and pour over the cooled dhokla before slicing.
Add the fruit salt right before steaming, not earlier — its aeration effect fades quickly once mixed in.
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