dhokla — India

Dhokla is a steamed cake made from a fermented batter of rice and split chickpeas, cut into small squares once cooked and finished with a sizzling tempering of oil, mustard seeds and curry leaves poured over the top. The dish is reported from the Indian state of Gujarat, where it is eaten at breakfast, as a light meal, as a side dish or as a snack throughout the day. It is closely related to khaman, a similar steamed cake made from split chickpea flour alone, and the two names are often used for one another. To prepare it, rice and split chickpeas are soaked, ground together and left to ferment for several hours until the batter turns light and slightly sour, then a little baking soda is whisked in just before steaming to help it rise. The batter is poured into a greased tray and steamed until a spongy, set cake forms, which is then cut into squares. A tempering of oil, mustard seeds, curry leaves and green chili is heated and poured over the top, followed by a light sprinkle of grated coconut and chopped coriander. What distinguishes this preparation is the fermentation step, which gives the cake its characteristic sourness and light, airy crumb, together with the final tempering poured on afterward rather than mixed in - a finishing technique shared with many other steamed and fried snacks from the same region.