Fermented Khaman Dhokla

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: Pre-ferment:

1 cup chickpea flour

1 tbsp semolina (optional)

½ cup yogurt (kefir)

¼ cup filtered water (chlorine free)

subheading: Remaining Ingredients:

½ tsp baking soda

½ tsp oil

subheading: Topping:

2 tbsp cilantro

1 tbsp shredded coconut

1 tsp oil

1 tsp mustard seeds

1 tsp sesame seeds

1 tsp diced chili and 5 curry leaves (optional)

Directions at fermentingforfoodies.com

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