Ingredients
- 2¼ cups chickpea flour
- 1 teaspoon coconut sugar (optional)
- 3 green Thai chili
- 1½ teaspoons minced ginger
- ¾ cup yogurt
- ½ to ¾ cup water
- 1 tablespoon lemon juice
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons vegetable oil
- 6 curry leaves
- 1 teaspoon black mustard seeds
- 2 tablespoons minced cilantro
Directions
- 1In a medium sized bowl, combine the chickpea flour with the coconut sugar. Stir to combine and so that there are no lumps in the flour.
- 2Trim and discard the stems from the green chili and slit each in half lengthwise. Remove and discard the seeds. Chop 4 of the chili halves into tiny dice and set the remaining sliced halves aside.
- 3In a small bowl combine the diced chili, ginger, yogurt, ½ cup water, lemon juice, turmeric and salt. Mix thoroughly. Gradually stir this mixture into the chickpea flour. Add additional water to make a thick batter. Cover and set this dhokla batter aside for about 20 minutes.
- 4Meanwhile, lightly oil a 9-inch, square baking pan with about 1 teaspoon of oil. Heat about 4 inches of water in a wok or large skillet that can accommodate a Chinese bamboo steamer. (See note if you don’t have a steamer).
- 5Just before cooking, stir the baking soda into the dhokla batter. It will turn light and frothy. Immediately pour the batter into the prepared pan and place, covered in the steamer over rapidly boiling water. Cook for about 20 minutes or until a skewer inserted into the center comes out clean. Remove from steamer and allow them to rest for a few minutes.
- 6As the dhokla rest, heat remaining oil in a small skillet until hot but not smoking. Add the curry leaves, remaining sliced peppers and the mustard seeds. Cook, stirring constantly until seeds pop. Sprinkle minced cilantro evenly over the cooked dhokla and then pour the mustard seed topping mixture over this. Cut dhokla into squares and serve warm with chutney.
