Mushroom Dhokla

This Lion’s Mane Mushroom Dhokla is a light, fluffy, and nutritious take on the classic steamed snack. Made with gram flour (besan) and sun-dried Lion’s Mane mushroom powder, it delivers a subtle earthy flavor along with functional benefits—perfect as a wholesome breakfast, snack, or appetizer.

🛒 Ingredients

• 1 cup gram flour (besan)
  A protein-rich flour made from chickpeas, providing structure, nuttiness, and body to the dhokla.

• ¼ cup Sun-Dried Lion’s Mane Mushroom Powder
  Adds gentle earthy sweetness and is known for its cognitive-supporting and antioxidant properties.

• 1 tsp fruit salt (Eno)
  Acts as a leavening agent, creating the signature airy and fluffy texture during steaming.

• 1 cup water
  Adjust as needed to achieve a smooth, pourable batter.

• 1 tsp mustard seeds (for tempering)
  Adds crunch and a nutty aroma when popped in hot oil.

• Curry leaves
  Provide a distinct fragrance and classic flavor when tempered.

🧑🍳 Instructions

1. Prepare the Batter
   In a mixing bowl, combine gram flour, Lion’s Mane mushroom powder, and water. Whisk well until smooth and lump-free. The batter should resemble pancake batter in consistency.

2. Activate the Batter
   Just before steaming, add the fruit salt (Eno) and gently fold it in. Avoid overmixing to retain the air bubbles.

3. Steam the Dhokla
   Bring water to a boil in a steamer. Pour the batter into a greased steaming tray or thali.
   Steam for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

4. Prepare the Tempering
   Heat oil in a small pan. Add mustard seeds and allow them to crackle. Add curry leaves and let them crisp.

5. Finish & Serve
   Let the dhokla cool slightly, then cut into squares or diamonds. Drizzle the hot tempering evenly over the top.

🌿 Serving Suggestions

Serve warm with green chutney, tamarind chutney, or a light yogurt dip for a balanced, satisfying snack.

Tip: For extra softness, you can sprinkle a little warm water over the dhokla before adding the tempering.