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Instant Dhokla
Breakfast

Instant Dhokla

Dhokla is the breakfast that converts sceptics — a savoury steamed cake that is lighter than air once Eno does its work in the batter. The tempering of mustard, sesame and curry leaves poured hot over the top is what gives it its signature sweet-sharp finish.

25 minServes 4 mild–medium

Method

  1. Grease two shallow plates or a dhokla tray with oil. Set up a steamer with 2–3 cups of water and heat it for at least 5 minutes before steaming.
  2. Whisk together the gram flour, semolina, yogurt, water, lemon juice, chilli-ginger paste and salt into a smooth, lump-free batter.
  3. Just before steaming, add the Eno fruit salt and stir vigorously in one direction for about 1 minute . The batter will nearly double in volume.
  4. Immediately pour the batter into the greased plates to a depth of about 1.5 cm. Place in the steamer and steam over medium heat for 10–12 minutes . Test with a knife or skewer — it should come out clean.
  5. Remove from the steamer, leave to cool slightly, then cut into squares.
  6. For the tempering, heat oil in a small pan. Add mustard seeds and asafoetida. When the seeds crackle, add sesame seeds, curry leaves and slit chillies. Fry for a few seconds, then pour in the water and sugar. Bring to a boil, cook for 1 minute , then pour evenly over the dhokla squares.
  7. Garnish with coriander and coconut. Serve with green chutney.

Cook's note. Once the Eno goes in, work fast — the aeration that makes dhokla spongy starts the moment you stir, and you want it all working in the steamer, not in the bowl.

The story

Dhokla is a cornerstone of Gujarati cuisine and has been made in some form for centuries — early references appear in texts from the 11th century. The 'instant' version using gram flour and Eno rather than a fermented rice-and-lentil batter is a modern shortcut that keeps the texture faithful without the overnight soak.