Dhokla (Naturally Vegan — Gujarati Steamed Cake)
Dhokla — the fermented chickpea-flour steamed cake of Gujarat — is naturally vegan and one of India's most unique preparations: a savoury snack with a texture unlike any other in the culinary world — spongy, light, slightly sour from fermentation, and hit with a tempering of mustard seeds, curry leaves, and green chilli in oil that is poured over the surface and absorbed into the pores. The preparation requires either an overnight fermentation (for the richest flavour) or an instant version using fruit salt (Eno) which produces the airated texture through a chemical reaction rather than biological fermentation. The fermented version is more complex and authentic; the instant version is acceptable for weeknight preparation. Either way, the dhokla must be steamed in a single, even layer and allowed to set before cutting — immediate cutting produces crumbling that can't be fixed.
Two in town · six elsewhere in British Columbia · two not yet within reach.
- In town
- 2 · grated zucchini, ginger
- Elsewhere in British Columbia
- 6 · gram flour (chickpea flour), cumin seeds, coconut oil, coconut, fresh coriander, curry leaves
- Not yet within reach
- 2 · turmeric powder, eno fruit salt (or 3g baking soda + 2g citric acid)
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Campbell River →Each tap is counted, so the stockist sees the demand Provenance sends them.
The Method
Sensory Tests
What to Pour
Each tap is counted, so the stockist sees the demand Provenance sends them.
Why each one works is part of membership — Enter · from $49 a year →
The whole pairing