Dhokla

Method

1. In a mixing bowl, combine 30 g almond flour, 60 g yogurt, and 1/2 tsp turmeric, stirring until a smooth, thick batter forms.
2. Finely chop the 2 green peppers and fold them into the batter, then allow the mixture to rest for 5 minutes while you prepare the steaming vessel.
3. Pour the batter into a greased shallow pan or thali, place it in a steamer over boiling water, and steam for 15 minutes until the dhokla is set and a skewer inserted in the center comes out clean.
4. Remove the pan from the steamer and allow the dhokla to cool for 3 minutes before cutting it into squares or diamond shapes.
5. For the tempering, heat a small pan over medium heat, add 2 tbsp mustard seeds, and let them crackle for about 30 seconds until they begin to pop.
6. Pour the tempered mustard seeds evenly over the cut dhokla pieces, then garnish with 1 tbsp chopped coriander before serving.