Dhokla
Gujarat — Mother recipe · ar de en es fr it ja pt ru zh
A fermented cake made from chickpea flour with a tangy taste and soft texture that melts in your mouth.
📷 Sumit Surai — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 15 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 300 g chickpea flour
- 1 teaspoon baking powder
- 250 ml warm water
- 1 tablespoon lemon juice
- 1/4 teaspoon turmeric
- Salt to taste
- Vegetable oil for greasing the pan
Method
- In a large bowl, mix the chickpea flour with baking powder.
- Gradually add warm water and stir until you have a smooth batter without lumps.
- Set aside for 4-5 hours or until it has risen (fermented).
- Add lemon juice, turmeric, and salt to taste. Mix well.
- Pour the batter into an oiled non-stick pan and steam cook or bake at 180°C for about 25-30 minutes until done.
- Let cool before cutting into pieces and serving.
The story
Dhokla is an ancient dish from the Gujarati cuisine of Western India. Loved for its lightness and tangy taste, which comes from natural fermentation by bacterial culture.
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