2 cups semolina
1 cup gram / chickpea flour
1 1/2 cups yogurt
1 3/4 cups warm water
2 tbspn oil
juice of 2 limes
3 cloves garlic; minced
2 inch ginger; grated
3 chillies; minced
Eno fruit salt 1 tspns per dhokra. Eno is composed of Sodium bicarbonat and citric acid aproximately 50% each
1/4 tspn tumeric powder
1/2 cup coriander leaves
salt to test
1-2 table spoon oil
2 tbspn sesame seeds
1 teaspn mustard seeds
4 curry leaves
3 - 4 green chillies cut into 2 piece lengthways.
2 tblspns chopped coriander
1 tblspn desicated coconut
1. In a big bowl, place the semolina, gram flour, garlic, ginger, chilli, tumeric and salt.
2. Add the yogurt, lime juice and warm water and mix well, leave for 1 hour
Add the oil and mix well. This should give you a fairly runny batter.
3. Take a 9 inch tin, grease and place in a steamer or a saucepan.
4. Take 1 cup of the mixture, add 1 tspn of Eno to it and mix well, pour into the greased tin. Steam for 12 minutes.
5. Repeat until all the batter is used up. (I made 4)
6. Cut the dokra into diamond shapes, and place into a large dish.
7. Temper with the sesame seeds, mustard seeds, curry leaves and chillies. Heat the oil, add all the seeds, curry leaves and chillies, let them cook until seeds are brown and pour over the dhokra.
8. Garnish with the coriander leaves and coconut.
9. Serve with a tomato or cocoonut/coriander chutney.