Servings: Time: 1 hour Yield: One 8-inch dhokla, 6 to 8 servings (about 24 small squares) cooking.nytimes.com/recipes/1016597-sooji-dhokla-steamed-...

2 tablespoons/30 milliliters vegetable oil, such as untoasted sesame or grapeseed oil, plus more for greasing pan 2 tablespoons/30 milliliters vegetable oil, such as untoasted sesame or grapeseed oil, plus more for greasing pan
One-inch piece peeled ginger, finely chopped One-inch piece peeled ginger, finely chopped
1 or 2 small green chiles, chopped 1 or 2 small green chiles, chopped
3/4 teaspoon/6 grams kosher salt, plus a pinch ¾ teaspoon/6 grams kosher salt, plus a pinch
1 cup/160 grams fine semolina 1 cup/160 grams fine semolina
1 teaspoon/8 grams baking soda 1 teaspoon/8 grams baking soda
1 teaspoon/8 grams baking powder 1 teaspoon/8 grams baking powder
1/4 teaspoon turmeric ¼ teaspoon turmeric
1/2 cup/120 milliliters plain whole milk yogurt ½ cup/120 milliliters plain whole milk yogurt
1 handful fluffy cilantro sprigs, for garnish 1 handful fluffy cilantro sprigs, for garnish
1/4 cup/30 grams freshly grated coconut (or use frozen shredded coconut, defrosted), for garnish ¼ cup/30 grams freshly grated coconut (or use frozen shredded coconut, defrosted), for garnish
Minty yogurt chutney, for serving (see recipe) Minty yogurt chutney, for serving (see recipe)
2 tablespoons/30 milliliters vegetable oil 2 tablespoons/30 milliliters vegetable oil
2 or 3 small green chiles, slit lengthwise 2 or 3 small green chiles, slit lengthwise
1 teaspoon/10 grams black mustard seeds 1 teaspoon/10 grams black mustard seeds
1/2 teaspoon cumin seeds ½ teaspoon cumin seeds
8 to 10 fresh curry leaves 8 to 10 fresh curry leaves
Pinch of asafetida, a.k.a. hing (optional) Pinch of asafetida, a.k.a. hing (optional)
 
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