Dhokla

Method

1. 1 Soak the rice and urad beans separately for 4 hours, then grind them into a paste.
2. 2 Let it ferment for 6 hours in a warm place until it foams and turns slightly sour; this version is naturally fermented, so it doesn't require baking soda like dhokla made from besan.
3. 3 Season with salt, crushed ginger and chili, then pour into the tray to a thickness of 2 cm.
4. 4 Steam for 18 minutes; insert a toothpick in the center – if it comes out clean, it's cooked. Let cool for 10 minutes before cutting into squares.
5. 5 Sauté mustard seeds with curry leaves, then pour over the dish, sprinkle with grated coconut and cilantro.

With an appliance

• Microwave 30 min

  Replace step 4: Pour the batter into a glass tray, cover with perforated plastic wrap, then microwave on high power for 4 minutes and let it rest for 3 minutes to cook evenly. The cake rises faster but the surface is a bit dry, so drizzle 2 tablespoons of warm water on it immediately after removing it from the microwave.