Dhokla

Instructions

1. Mix the chickpea flour with the salt, sugar, turmeric, ginger, chilli and ground coriander.
2. Gradually add the oil, lemon juice and lukewarm water, whisking to a smooth, fluid batter.
3. Leave the batter to rest for 20 minutes, then add the bicarbonate of soda just before cooking and whisk vigorously.
4. Pour the batter into a greased round tin of about 20 cm.
5. Steam for 15 to 20 minutes, until a knife inserted comes out dry.
6. Meanwhile, make the tadka: heat the oil, then fry the mustard seeds, sesame, curry leaves and asafoetida.
7. Cut the dhokla into squares, drizzle with the tadka and lemon juice, then serve warm.