Steamed Semolina Dhokla

Step 1

Pour 1 cup semolina into a medium mixing bowl and stir it for 30 seconds with a dry spoon, breaking up any lumps.

Step 2

Add 0.75 cup yogurt, 1 tablespoon minced fresh ginger, 1 minced green chili (or 0.25 teaspoon cayenne), and 0.5 teaspoon salt to the semolina.

Step 3

Stir the mixture with a wooden spoon until everything is wet and combined, about 1 minute—no dry streaks should remain.

Step 4

Measure an 8×8-inch steaming dish or similar container and lightly oil the inside with 0.5 tablespoon vegetable oil using a paper towel.

Step 5

Fill a pot or steamer base with 1 inch of water and set a steamer rack or inverted heatproof bowl inside; bring the water to a rolling boil over high heat, about 3 minutes.

Step 6

Add 0.5 teaspoon baking soda to the semolina batter—it will bubble and foam immediately; stir gently for 15 seconds until the foam is distributed throughout.

Step 7

Pour the batter into the oiled steaming dish, smoothing the top with a spatula so it is level.

Step 8

Carefully place the dish on the steamer rack (use tongs or folded cloth to protect your hands), cover the pot with a lid, and steam over high heat for 12 minutes.

Step 9

The dhokla is done when a toothpick inserted into the center comes out clean and the surface springs back when you press it gently with your finger.

Step 10

Remove the steaming dish from the pot using tongs or a folded cloth and set it on the counter to cool for 2 minutes.

Step 11

Heat 2.5 tablespoons vegetable oil in a small skillet over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

Step 12

Carefully pour the hot oil over the entire surface of the dhokla in a thin stream, covering every area—it will sizzle and crisp the top.

Step 13

Let the dhokla rest in the steaming dish for 1 minute, then run a thin knife around all four edges to loosen it from the sides.

Step 14

Invert the dish onto a cutting board, then cut the dhokla into 1-inch squares or diamonds and serve warm or at room temperature.