cayenne, or paprika.
- Prepare the tempering. In a sauté
pan, heat 1 tablespoon oil over medium-
high heat. Add the mustard seeds. Once
they begin to pop, add the curry leaves
and chiles. - Pour this mixture evenly over the
dhokla. Serve immediately with a side
of mint-cilantro or coconut chutney.
Note: Eno is only found in specialty
stores, such as Indian grocers. If you
can’t find it, use baking soda, which will
work but won’t create such an airy end
product. If you don’t have curry leaves,
you can use chopped fresh cilantro.