Indian
Dhokla
Fermented rice-and-dal batter steams into soft, tangy dhokla finished with mustard seed, curry leaf, chile, and lemon tempering.
6 servings · 40 minutes prep · 25 minutes cook
Ingredients
Batter
- 1 cup idli rice or parboiled rice
- 1/2 cup chana dal
- 1/4 cup urad dal
- 1/2 cup plain yogurt
- 1 tbsp ginger-green chile paste
- 1 1/2 tsp kosher salt
- 1 tsp sugar
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp fruit salt
- 1 tbsp avocado oil, for greasing
- up to 1/2 cup water, as needed for grinding, add only as needed while grinding
Tempering
- 2 tbsp avocado oil
- 1 tsp black mustard seeds
- 1 tsp sesame seeds
- 12 curry leaves
- 3 green chiles, slit
- 1/2 cup water
- 2 tsp sugar
- 1 tbsp lemon juice, freshly squeezed
- 2 tbsp chopped cilantro
Directions
Soak, Grind, and Ferment the Batter
- Rinse the idli rice, chana dal, and urad dal until the water runs mostly clear. Soak for 6 hours, then drain well.
- Grind the drained rice and dals with the plain whole-milk yogurt and just enough water to make a smooth, thick batter. Transfer to a bowl, cover, and ferment until lightly sour, airy, and risen, 6-8 hours or longer in a cool kitchen.
- Stir the ginger-green chile paste, kosher salt, first granulated sugar, and first lemon juice into the batter.
Steam and Cut
- Grease an 8-inch heatproof pan with the first avocado oil and bring the steamer to a steady simmer. Stir in the fruit salt only when the steamer is ready, pour the batter into the pan, and steam until a tester comes out clean, 15-18 minutes.
- Rest the dhokla for 5 minutes, then cut it into squares while still in the pan.
Temper and Finish
- Heat the second avocado oil in a skillet. Add the black mustard seeds, sesame seeds, curry leaves, and green chiles and cook until crackling and aromatic.
- Add the water and second granulated sugar and simmer for 1 minute. Stir in the second lemon juice, pour the hot tempering over the cut dhokla, and garnish with the cilantro.
