Gujarati Dhokla with Mint Coriander Chutney
Gram flour steamed with yogurt and leavened by baking soda, served with blended mint coriander chutney.
- 120 g gram flour
- 80 ml natural yogurt
- 15 g ginger
- 2 whole green chillies
- 1 tsp turmeric powder
- 1 tsp baking soda
- 1 tsp mustard seeds
- 30 g fresh mint
- 40 g fresh coriander
- 1 whole lemon
- 3 tbsp vegetable oil
- 1 tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Make chutney by blending mint, coriander, 1 green chilli, half the ginger, 2 tbsp lemon juice, and pinch of salt with 2-3 tbsp water until smooth. Set aside.
- Step 2
In a bowl, whisk gram flour with yogurt, 120ml water, remaining minced ginger, remaining green chilli, turmeric, and 3/4 tsp salt until smooth batter forms.
- Step 3
Grease a 20cm round cake tin or steamer dish with oil.
- Step 4
Heat steamer or large pot with steaming rack and water. Bring to boil.
- Step 5
Just before steaming, add baking soda to batter and whisk quickly - it will become frothy.
- Step 6
Pour batter into greased tin and steam for 12-15 minutes until a skewer comes out clean.
- Step 7
Meanwhile, heat 2 tbsp oil in small pan. Add mustard seeds and let them splutter for 30 seconds.
- Step 8
Remove dhokla from steamer and immediately pour the hot oil tempering over the surface.
- Step 9
Cool for 2-3 minutes, then cut into squares.
- Step 10
Serve warm dhokla with mint coriander chutney and remaining lemon wedges.
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