Dhokla (Steamed Spongy Cake)

Dhokla

Dhokla is a steamed snack from India’s Gujarati state. This light, spongy cake is steamed in a thali, a round tray with a high rim. The tray rests on a steamer rack inside a large pot of boiling water. Good substitutes for a thali are metal cake pans and pie dishes. Cut into diamond shapes, these tasty snacks are great for picnics and road trips, as they do not easily spoil. Recipe Servings: Serves 4

Prep Time

10 minutes
+ 20 minutes resting

Cook Time

30 minutes

Total Time

1 hour

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 cup (167 g) semolina (suji)
1 cup (240 ml) yogurt (use Greek yogurt for richer flavor)
1/4 cup (60 ml) water
1/4 tsp (1.25 ml) asafetida (hing)
1/4 tsp (1.25 ml) turmeric
1/2 tsp (2.5 ml) salt
2 tsp (10 ml) fresh lime or lemon juice
2 green serrano chilies, finely chopped
2 Tbsp (30 ml) chopped fresh cilantro
1/4 tsp (1.25 ml) baking soda
1/4 tsp (1.25 ml) citric acid
2 Tbsp (30 ml) oil (coconut or vegetable)
1/2 tsp (2.5 ml) mustard seeds

Directions

Mix semolina, yogurt, water, asafetida, turmeric, salt, lime juice, 1 chili, and cilantro. Allow mixture to rest for about 20 minutes.
Grease a cake pan. Set on a rack over a pot of hot water. Bring water to a boil.
The batter should have a consistency for pouring; if it is too stiff, add water.
Stir in baking soda and citric acid just before pouring into cake pan; these rising agents will start foaming immediately.
Cover and steam for 10 minutes. Remove from pot and let cool.
Heat oil. Add mustard seeds and cook until they pop. Add the second chopped chili.
Drizzle seasoned oil over dhokla. Cut and serve.