Dhokla

• 350g gram flour
• 1 cup greek yoghurt
• 1 green chilli
• 3cm piece ginger, grated
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 1 tsp lemon juice
• ½ tsp turmeric powder
• 1 tbsp rapeseed oil

Oil tempering

• 1 tbsp rapeseed oil
• 8 curry leaves
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2 green chillies, finely chopped
• coriander leaves, chopped

Method

1. In a bowl add gram flour, yoghurt and water. Mix well to make a smooth thick batter then add salt, cover and set aside for approx. 4 hours.
2. Place ginger and green chilli into a blender with a splash of water to make a paste.
3. Add the paste, turmeric powder to the batter and mix well.
4. Heat the water in the pan so it is ready to steam.
5. Grease a baking tray so it's ready for the cake mixture.
6. In a small bowl mix the bicarbonate, oil and lemon juice then pour into the batter and mix well.
7. Pour this batter into the greased dish and place in the steamer put the lid on and steam for 10-12 minutes.
8. Remove from the heat and take the tray out of the steamer and leave to cool. 
9. Once cooled cut into chunky cubes - each cube should be light and have small holes throughout.
10. To finish heat a little oil in a small pan, add mustard seeds and curry leaves once they pop add sesame seeds and the sliced chilli.
11. Remove and pour it over dhoklas, garnish with fresh chopped coriander and serve as a funky snack

Served with

Serve as a snack, equally lovely with a cup of tea or an ice cold beer.