Gujarati Dhokla with Green Chutney
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Ingredients
- 200 g gram flour
- 30 g rice flour
- 150 g natural yoghurt
- 1 tsp bicarbonate of soda
- 0.5 tsp ground turmeric
- 1 tsp mustard seeds
- 8 curry leaves
- 2 fresh green chillies
- 2 tbsp vegetable oil
- 20 g desiccated coconut
- 20 g fresh coriander
- 1 fresh lime, juiced
Nutrition (per serving)
- Calories
- 352 kcal
- Protein
- 14.5 g
- Carbohydrate
- 35 g
- of which sugars
- 6.9 g
- Fat
- 14.8 g
- of which saturates
- 4.3 g
- Fibre
- 7.3 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the gram flour, rice flour, natural yoghurt and ground turmeric with 250ml water to a smooth, thick batter.
- 2
Stir in the bicarbonate of soda and quickly pour the batter into a greased, shallow dish.
- 3
Steam over simmering water for 15 minutes until a skewer comes out clean, then leave to cool slightly and cut into squares.
- 4
Heat the vegetable oil in a small pan and fry the mustard seeds, curry leaves and one chopped green chilli for 30 seconds, then pour over the dhokla squares.
- 5
Blitz the fresh coriander, remaining green chilli, desiccated coconut and lime juice with a splash of water to make the green chutney.
- 6
Serve the dhokla with the green chutney.
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