Steamed chickpea flour dhokla with mustard seeds

Ingredients

For 1 serving

• Chickpea flour60 g
• Baking soda2 pinches
• Turmeric2 pinches
• Mustard seeds4 g
• Sunflower oil2 teaspoons
• Cilantro4 g
• Lemon juiceto taste
• Saltto taste

Contains: mustard,

Method

1. In a bowl, whisk the chickpea flour with the turmeric, salt, lemon juice and water added a little at a time, until you have a smooth batter as thick as yoghurt; leave it to rest for 10 minutes.
2. Meanwhile set up the steamer (or a pan with a finger of water and a trivet) and bring the water to the boil; grease a small heatproof bowl with a drop of oil.
3. Add the bicarbonate of soda to the batter and stir quickly: it will turn foamy. Pour it straight into the bowl.
4. Steam, covered, over medium heat for 12 minutes, until the dhokla has risen and a toothpick inserted in the centre comes out clean; let it cool for 5 minutes and cut into squares.
5. Heat the remaining sunflower oil in a small pan over medium heat with the mustard seeds and cover it: within 30–60 seconds they will pop; as soon as they stop, turn off the heat.
6. Pour the oil and seeds over the dhokla and finish with chopped fresh coriander.