Dhokla is a light snack from Gujarat made by steaming a tangy chickpea-flour batter and seasoning it with mustard-seed oil. Its spongy texture and refreshing taste make it a good choice for breakfast or a snack.
Whisk the chickpea flour, yogurt, water, sugar, and salt until smooth. Let the batter rest for 10 minutes.
Add the baking powder and stir gently; the batter will begin to foam.
Pour the batter into a greased, shallow pan. Steam over medium heat for 20 minutes, until a toothpick inserted in the center comes out clean.
Remove the dhokla from the pan. Once cooled, cut it into squares.
Briefly sauté the mustard seeds and hot pepper in oil over low heat, then drizzle them over the dhokla. Sprinkle with cilantro and serve.
Store in a covered container in the refrigerator for up to 3 days. To reheat, briefly steam the dhokla to preserve its texture. Allergens: contains dairy and mustard; check packaged ingredients for other allergens.
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