Lunch · 30 min · indian

Dhokla

Weeknight-friendly Indian cooking: Dhokla comes together in 30 minutes with besan chickpea flour, plain yogurt, and not much else. Each serving lands at 230 calories with 9g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Besan chickpea flour
• 1/2 cup Plain yogurt
• 2 tbsp Sugar
• 2 tbsp Oil
• 1 tsp Eno fruit salt
• 1/2 tsp Turmeric
• 1 tsp Mustard seeds
• 8 Curry leaves
• 2 Green chilies
• 1 cup Water

Steps

1. Whisk the besan, yogurt, sugar, turmeric, salt, and water into a lump-free batter the thickness of pancake batter; rest 10 minutes.
2. Set a steamer over boiling water and grease a cake tin — everything must be ready before the Eno goes in.
3. Stir the Eno into the batter and whisk exactly 30 seconds; it will foam and lighten. Pour into the tin immediately.
4. Steam on high 15 minutes without lifting the lid; a toothpick should come out clean.
5. Heat the oil, crackle the mustard seeds, curry leaves, and slit chilies, then pour in half a cup of water with a pinch of sugar.
6. Pour the hot tempering evenly over the dhokla so every pore drinks it up.
7. Cool 10 minutes, cut into diamonds, and serve with green chutney.

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