Dhokla is a savory snack originating from Gujarat, India. It is made from fermented batter of gram flour (besan) and sometimes includes rice or semolina. The batter is seasoned with spices such as cumin and turmeric, and then steamed until it puffs up like a cake. It is then cut into small pieces and garnished with mustard seeds, coriander leaves, and grated coconut. Dhokla can be served as a breakfast item or as a snack, and it is often accompanied by chutneys or spicy pickles. It is a popular dish in Indian cuisine and is also enjoyed in other parts of the world.

Ingredients:

1 cup chickpea flour
1/2 teaspoon turmeric
1 teaspoon oil
1/2 teaspoon salt
1 cup water
1 tablespoon Eno Fruit Salt or 1 teaspoon baking soda
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 cup chopped cilantro
1/2 cup chopped tomatoes

Instructions:

1. In a medium bowl, whisk together chickpea flour, turmeric, oil and salt. Gradually add water, whisking until a smooth batter forms.

2. Pour batter into a greased 9-inch square baking dish. Sprinkle Eno Fruit Salt over the top. Let stand for 10 minutes.

3. Preheat oven to 375 degrees.

4. In a small skillet, heat oil over medium heat. Add mustard seeds and cumin seeds. Cook until seeds begin to pop. Pour over dhokla.

5. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove from oven and let cool for 10 minutes before serving. Sprinkle with cilantro and tomatoes.