breakfast

Khaman Dhokla with Tempered Curry Leaves and Ginger

Name: Khaman Dhokla with Tempered Curry Leaves and Ginger
Ingredients: 45.8 g Chickpea flour (chana dal flour); 375.4 g Plain low-fat yogurt; 34.3 g Fresh Spinach, wilted into batter; 7.5 g Olive oil (for tempering)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

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Ingredients(4)

Chickpea flour (chana dal flour)45.8 g

Plain low-fat yogurt375.4 g

Fresh Spinach, wilted into batter34.3 g

Olive oil (for tempering)7.5 g

Instructions

Whisk the chickpea flour, yogurt, and a splash of water into a smooth, thick batter. Fold in finely chopped fresh spinach. Let it rest for 15 minutes to hydrate.

Add a pinch of baking soda to the batter to activate the fermentation-style lightness; stir gently until it bubbles.

Pour the batter into a greased, shallow steaming tray. Steam over high heat for 12-15 minutes until a skewer comes out clean and the cake is springy to the touch.

In a small pan, heat the olive oil until shimmering. Add mustard seeds, fresh curry leaves, grated ginger, and slit green chilis. Let the mustard seeds pop and the aromatics perfume the oil.

Pour the hot tempered oil over the steamed dhokla. Cut into diamond shapes. The cake should be spongy and savory, absorbing the ginger-chili infusion. Serve warm.