This steamed chickpea snack from Gujarat is a regular feature in our house. It’s protein rich, happens to be gluten free and can easily be made vegan. I often serve it to guests with coriander chutney, then freeze the leftovers. It doesn’t stay fresh for very long but it freezes really well!
This recipe requires Eno fruit salt. Most pharmacies stock it but I haven’t found it in an Asian grocer’s. You’ll also need a 7 inch cake tin. The basic shallow kind, rather than a fancy springform one, a large saucepan (big enough to fit the cake tin in) and a ceramic ramekin.
It would be dishonest of me not to say that this is Meera Sodha’s dhokla recipe from Fresh India, one of my favourite cookbooks. I really like it so I thought I’d share it with you. I’ve added cooking instructions that work well for me.
110g chickpea flour
110ml yoghurt, dairy or plant-based
110ml cold water
1 tablespoon of oil, vegetable or sunflower
1 teaspoon of Eno fruit salt
2 tablespoons of lemon juice
1 teaspoon of powdered ginger
1/2 teaspoon of salt
a pinch of chili
For the garnish
A handful of fresh coriander
A pinch of curry leaves
A handful of fresh grated coconut or dried flakes
1/2 teaspoon of black mustard seeds.
- Boil a kettle of water. While it boils, whisk together the chickpea flour, water and yoghurt until smooth. Add the oil, salt and spices followed by lemon juice and Eno fruit salt. Pour into the greased cake tin.
- Place the ramekin into the saucepan and pour the hot water half way up the ramekin. Lower the cake tin into the saucepan so it sits on top of the ramekin. Cover with a fitted lid.
3. Steam over a medium heat for 20 minutes. The top will visibly dry out and a toothpick should come out mostly clean. Leave it to steam a little longer if needed.
4. Allow to cool for ten minutes before removing from the tin – turn it out onto a plate.
5. While it cools, make the garnish. Fry the black mustard seeds in a little hot oil, then add the curry leaves. Turn off the heat and cut the dhokla into diamond shaped slices.
6. Sprinkle the black mustard seeds and curry leaves over the top, then add the fresh coriander and coconut. Serve with coriander chutney.