Dhokla (Naturally Vegan — Gujarati Steamed Cake)

Ingredients

• 200g gram flour (chickpea flour)
• 100g fresh yoghurt (or vegan yoghurt)
• 100ml unsweetened soy milk
• 50g grated zucchini, squeezed dry
• 30g ginger, grated
• 2 green chillies, minced fine
• 10g turmeric powder
• 5g Eno fruit salt (or 3g baking soda + 2g citric acid)
• 5g cumin seeds
• 5g mustard seeds
• 15ml coconut oil
• 30g coconut, unsweetened, shredded
• 5g fresh coriander, chopped
• 5g curry leaves, chopped
• 3g salt

Method

1. 1
   Combine gram flour, yoghurt, soy milk, zucchini, ginger, chillies, turmeric, cumin seeds, mustard seeds, coconut, coriander, curry leaves, and salt in bowl; whisk until smooth batter forms.
2. 2
   Let batter rest 10 minutes to aerate naturally; batter should be pourable consistency.
3. 3
   Pour or spoon 30ml batter into greased 5cm square silicone mould or steam-safe container; do not overfill (leave 1cm headspace for rise).
4. 4
   Lower into bamboo steamer or steam rack lined with parchment; steam over boiling water uncovered for 12 minutes until spongy and cooked through.
5. 5
   Cool 2 minutes in steamer; remove cakes and serve warm with coconut chutney, tamarind chutney, or sambar.