Dhokla

Method

Mix gram flour, yoghurt, water, ginger-chilli paste, turmeric, salt and sugar together until a smooth batter forms, then set aside for 30 minutes to allow fermentation. Pour the batter into a greased square steaming tin and sprinkle with fruit salt, stirring gently to incorporate air bubbles throughout. Steam in a pressure cooker with water for 10-12 minutes until a skewer inserted comes out clean, then cool slightly and cut into diamond-shaped pieces. Heat oil in a pan, add mustard seeds and urad dal until they splutter, then add curry leaves and pour this tempering over the warm dhokla. Sprinkle with desiccated coconut and serve immediately whilst still warm, as the texture is best enjoyed fresh from steaming.