I love Dhokla. It’s soft. It’s spongy. It’s moist. It’s tangy. It has just a hint of sweetness. It is flavorful with spices and herbs. It can be as pungent or as mild as you please by devouring the green chilis whole, just nibbling on them or by setting them aside and avoiding them altogether.
For such a tasty treat Dhokla is really quite healthy, chickpeas and semolina being the main ingredients. The dish is steamed and prepared with just a little oil.
This being my first time making it, I’m not ashamed to have used a mix.
I don’t have a Dhokla pan so I steamed the batter using my idli maker/stand and another little dish in a separate steamer.
The Dhokla tastes good on its own right out of the steamer but it is the toppings that really make it special.
For the tempering I fried mustard seeds, curry leaves and green chilis (seeds removed) in a little avocado oil.
I mixed 1 tablespoon sugar, 1/2 teaspoon salt and a splash of lemon juice with 1/2 cup water and poured that into the pan.
I spooned the curry leaves, green chilis and mustard seeds along with the liquid over the Dhokla idlis. Chopped cilantro and grated coconut sprinkled over the top completed the dish.