Instant Vegan Dhokla

To make Instant Vegan Dhokla, start by mixing 250 g of fermented rice batter with 3 tbsp of organic semolina in a bowl. Add chopped green chillies, crushed ginger, turmeric, and pink salt, then mix well. Let the batter rest for at least 10 minutes. If it's too thick, add a tablespoon of water. After resting, stir in a pouch of Eno Salt, pour the mixture into a greased pan, and steam for 10 minutes until it rises and becomes porous. For tempering, heat oil in a small saucepan, add mustard seeds, sesame seeds, slit green chillies, curry leaves, and a pinch of asafoetida powder, then pour over the steamed dhokla.

Yes, Instant Vegan Dhokla can be made gluten-free by ensuring that the semolina used is labeled gluten-free. Traditional semolina is made from wheat, so look for alternatives like chickpea flour or gluten-free semolina to maintain the texture while keeping it gluten-free.

If you don't have Eno Salt, you can substitute it with baking soda and a little lemon juice. Use about 1/2 tsp of baking soda and add a teaspoon of lemon juice to the batter just before steaming. This will help the dhokla rise and become fluffy.

To store leftover Instant Vegan Dhokla, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply steam it for a few minutes or microwave it until warm.

Instant Vegan Dhokla pairs wonderfully with green coriander and mint chutney. You can also serve it with a side of sweet tamarind chutney or a spicy tomato chutney for added flavor. For a complete meal, consider serving it alongside a fresh salad or some spiced tea.