Mushroom Dhokla

• Ingredients:

  • 1 cup gram flour (besan): This versatile flour, made from ground chickpeas, is a staple in many Indian households. It is rich in protein and provides a nutty flavor and dense texture to dishes. It serves as the primary base for our recipe, contributing to the overall structure and taste.

  • 1/4 cup Sun-Dried Lion’s Mane Mushroom Powder: This unique ingredient not only enhances the flavor profile with its earthy and slightly sweet notes but also adds numerous health benefits. Lion’s Mane mushrooms are known for their potential cognitive benefits and are rich in antioxidants. The sun-drying process intensifies the flavor, making it a perfect addition to our dish.

  • 1 tsp fruit salt (Eno): This leavening agent is crucial for achieving the fluffy texture of the final product. Eno reacts with moisture and heat, causing the batter to rise during steaming, which results in a light and airy consistency that is characteristic of traditional dhokla.

  • 1 cup water: Water is essential for creating the batter. The amount can be adjusted slightly depending on the desired consistency of the batter; it should be smooth and pourable, not too thick or too runny.

  • 1 tsp mustard seeds (for tempering): These tiny seeds pack a punch of flavor. When tempered, they release a nutty aroma and add a delightful crunch to the dish. They are a common ingredient in Indian cooking, often used to enhance the flavor of various dishes.

  • Curry leaves: These aromatic leaves are a staple in South Indian cuisine. They impart a distinct flavor and fragrance to the dish. When fried in oil, they become crispy and release their essential oils, which elevate the overall taste of the dhokla.

• Instructions:

  1. Begin by mixing the gram flour (besan), sun-dried Lion’s Mane mushroom powder, and water in a large mixing bowl. Stir the mixture thoroughly until it forms a smooth batter, ensuring there are no lumps. The batter should have a consistency similar to that of pancake batter, allowing it to flow easily while still holding its shape.

  2. Just before you are ready to steam the batter, add the fruit salt (Eno) to the mixture. This step is crucial as you want to preserve the effervescence of the Eno. Gently fold it into the batter using a spatula or spoon, being careful not to overmix, as this can deflate the air bubbles that have formed.

  3. Prepare your steamer by filling it with water and bringing it to a boil. Once the water is boiling, pour the batter into a greased steaming dish or a thali. Place the dish in the steamer and cover it with a lid. Allow it to steam for approximately 15-20 minutes. You can check for doneness by inserting a toothpick into the center; if it comes out clean, the dhokla is ready.

  4. While the dhokla is steaming, prepare the tempering. In a small pan, heat some oil over medium heat. Once the oil is hot, add the mustard seeds and let them pop for a few seconds. Then, add the curry leaves to the pan, allowing them to sizzle and become crispy. This tempering will add a burst of flavor to the dhokla.

  5. Once the dhokla is cooked, remove it from the steamer and let it cool for a few minutes. Cut it into squares or diamonds, then drizzle the hot tempering of mustard seeds and curry leaves over the top. This step not only enhances the flavor but also gives the dish a beautiful presentation. Serve the dhokla warm with your choice of chutney, such as green chutney or tamarind chutney, for a delicious and satisfying snack or appetizer.