RECIPE FOR DHOKRA

DHOKRA

INGREDIENTS

• 1 heaped teacup gram flour
• 3 heaped Tbsp semolina
• 2 Tbsp yoghurt
• Half tsp turmeric powder
• 1 or 2 Green Chillies
• Small piece of fresh ginger
• 1 tsp salt
• 3 tsp sugar
• Half tsp Lemon Salt OR juice of half a lime

AND….the magic powder…1 sachet of Fruit Salt (ENO)

METHOD

Crush the green chillies and ginger into a paste. In a bowl,  put together all the other ingredients, add the ginger/chilli paste and stir with a hand whisk while adding a little water at a time to get a smooth batter.  The batter should not be too runny or too thick to pour.

Get your steamer ready with water at boiling point.  Oil the pan in which you will steam the dhokra.  Pan should be should be about 8 inches wide, otherwise for this much quantity, you will not get the required thickness.  Just before pouring into pan is when you add the fruit salt and stir quickly until the batter is all foamy (will take a few seconds). Pour immediately into the oiled pan and place it in the steamer and cover.  Let it steam for about 15 minutes.  To check if done, insert a skewer in the centre and if comes out clean your dhokra is done.  Let it cool down a bit before you cut into required pieces.

FOR TEMPERING

• A few curry leaves
• 1 chopped green chilly
• 1 level tsp mustard seeds
• A little sesame seeds
• 1 Tbsp sugar (optional)
• 2 Tbsp oil
• Half a cup of water

METHOD

Heat the oil in a frying pan.  Tip in the mustard seeds and as soon as they start crackling, tip in the curry leaves followed by the chopped green chillies.  Once the spluttering reduces (will take less than a minute), add the sesame seeds and the sugar (if using). Stir for a minute, remove from flame. Wait a couple of minutes and then add the water.  Pour this evenly over the dhokra.Remove from the pan with a spatula and garnish with some chopped cilantro and freshly grated or dessicated coconut. Serve with chutney of your choice or have it as it is.