Khaman Dhokla

Sift 250 g chickpea flour (besan) into a bowl, add 240 ml plain yogurt, 180 ml water, 1 tsp turmeric, 10 g grated ginger, finely chopped green chili, sugar and salt; whisk into a smooth, thick, lump-free batter.

Cover the bowl and let the batter ferment for 4–5 hours in a warm spot, until it rises slightly and develops a light tang.

Pour 800 ml water into a steamer and bring it to a strong steam. Grease a dhokla tin with 10 ml oil, fold 1 tsp baking soda into the batter and immediately pour it into the tin.

Place the tin in the steamer, cover with a lid and steam over medium heat for 20 minutes. Check for doneness with a toothpick: it should come out clean.

Remove the tin, let the dhokla cool to room temperature for about 20 minutes, then cut into squares.

For the tempering, heat the remaining 20 ml oil, add 1 tsp mustard seeds, 1 pinch asafoetida and 8 curry leaves; sizzle for a few seconds until the seeds start to pop.

Pour the hot tempering over the dhokla, sprinkle with chopped cilantro and grated coconut, and serve.