Steamed Yoghurt Dhokla

📝 Ingredients

• 200 g chickpea flour
• 250 g 2% Greek yoghurt
• 250 ml water (150 ml for the batter, 100 ml for the drizzle)
• 15 g fresh ginger
• ½ tsp turmeric
• 1 level tsp fine salt
• 4 tsp caster sugar (2 for the batter, 2 for the drizzle)
• 1 lemon (juice: ½ for the batter, ½ for the drizzle)
• 1 sachet baking powder (11 g)
• 4 tsp rapeseed oil (1 for the tin, 3 for the drizzle)
• 2 tsp mustard seeds + 1 tbsp sesame seeds
• 15 g fresh coriander
• 2 tbsp desiccated coconut (10 g)

🍴 Utensils

• Large stockpot with lid and steamer basket
• 20 cm tin (square if possible)
• Mixing bowl
• Whisk
• Small saucepan
• Fine grater

📖 Steps

1. Pour 4 cm of water into a large stockpot, set the steamer basket inside (or a small rack on an upturned bowl), cover and bring to the boil over high heat. Oil the tin with 1 tsp oil, paying particular attention to the sides and corners.
2. In a mixing bowl, whisk the yoghurt with 150 ml water. Add the chickpea flour, the peeled and finely grated ginger, the turmeric, salt, 2 tsp sugar and the juice of half a lemon. Whisk to a smooth, pourable batter with no lumps, then leave to rest for 10 min.
3. Just before cooking, add the baking powder and whisk for 15 seconds: the batter turns frothy and puffs up. Pour it into the tin straight away and tap the base on the work surface. Don't wait at this stage, or the baking powder will lose its effect.
4. Place the tin in the basket. Wrap the lid in a tea towel knotted on top, well away from the flame, so the condensation doesn't drip onto the batter, and cover. Steam for 20 min over medium heat without opening: the dhokla is done when a toothpick inserted in the centre comes out dry.
5. Remove the tin using oven gloves and leave to cool slightly for 10 min. Run a knife blade around the edge, turn out onto a board and cut into 16 squares with a wet knife for nice clean cuts.
6. For the drizzle, heat 3 tsp oil in a small saucepan over medium heat. Add the mustard seeds and half cover: they'll start popping within 30 seconds. Add the sesame seeds and stir for 20 seconds, until lightly golden.
7. Remove from the heat and pour in 100 ml water, standing well back as the hot oil will spit, then add 2 tsp sugar and the juice of the remaining half lemon. Stir until the sugar dissolves and immediately spoon it over the squares, covering the whole surface.
8. Leave the dhokla to soak up the drizzle for 5 min: it becomes soft and juicy. Scatter with chopped coriander and desiccated coconut. To take with you, store the cooled squares in an airtight container for up to 2 days in the fridge and take them out 15 min before eating.