Dhokla

Ingredients

• 150 g besan (chick pea flour)
• 100 ml buttermilk
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• 2 tablespoons oil
• 1 green chilli, finely chopped
• 1 teaspoon baking powder
• 1 tablespoon mustard seeds
• 1 tablespoon fresh coriander, finely chopped

Method

1. Mix the besan with the buttermilk in a large bowl and season to taste with salt. If possible, leave for 1 hour. Then add the sugar, lemon juice and baking powder and mix.
2. Heat 1 tablespoon of oil in the rice cooker and then add the besan mixture. Bring to a boil, stir and leave to steam for 5 minutes on the "warm" setting.
3. Remove the mixture from the rice cooker, spread it out on a (marble) work surface and leave to cool. Cut into diamonds.
4. In the meantime, heat the rest of the oil in a frying pan and roast the mustard seeds and chilli until the mustard seeds start jumping. Leave to cool and then stir in the coriander.
5. Sprinkle the roasted mustard seed mixture onto the dhokla.
6. 25 minutes preparation time + 1 hour waiting