Steamed dhokla with pasteurised curd

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g besan (gram flour), about 1.5 cups
• 150 g pasteurised curd (dahi / plain yoghurt)
• 100 ml water, as needed
• 0.5 tsp turmeric (haldi)
• 1 tsp fruit salt (eno) or baking soda
• 1 tsp mustard seeds (rai)
• 1 sprig curry leaves
• 1 chilli green chilli, slit
• 1 tbsp sugar
• 2 tbsp oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Whisk the besan, curd, turmeric and water into a smooth, thick batter.
2. 2Step 2. Just before steaming, stir in the fruit salt or baking soda.
3. 3Step 3. Pour into a greased tin and steam for 15–18 minutes until a skewer comes out clean.
4. 4Step 4. Heat the oil, splutter the mustard seeds, curry leaves and chilli, then stir in the sugar with a little water.
5. 5Step 5. Pour the tempering over the steamed dhokla, cut into squares and serve with a katori (about 100 g) of curd.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.