Why this recipe works
Dhokla is steamed, not fried, which already sets it apart from most snacks. The batter is besan (gram flour), so it is naturally high in plant protein, and it is either fermented with yogurt or aerated with a pinch of eno, which traps bubbles for that spongy lift. A mustard-and-curry-leaf tadka finishes it.
Ingredients
Method
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1
Whisk the besan with yogurt, water, ginger-chilli and turmeric into a smooth, thick batter and rest (or ferment a few hours).
Why: resting or fermenting the besan hydrates it and, if fermented, pre-digests it and adds tang, giving a lighter, more digestible sponge.
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2
Just before steaming, stir in the eno, which fizzes, and pour immediately into a greased tin.
Why eno: it releases carbon dioxide bubbles that get trapped in the batter, so the dhokla steams up light and spongy.
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3
Steam 15 to 20 minutes until a skewer comes out clean. Cool and cut into squares.
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4
Pour over a tadka of mustard and curry leaves in a little sugar-lemon water.
An honest word
Dhokla is one of the healthiest snacks in Indian cooking: steamed rather than fried, and high in protein from the gram flour. The one thing to keep an eye on is the sugar in the tempering water, which can be generous, so use a light hand. Otherwise, this is a snack you can eat happily and often.