Recipe kindly provided by Jaya Ramniklal Shah with minor modifications by Heena Modi

Ingredients

Batter:

• 125g gram flour
• 1-2 green chillies + 3cm stem of ginger. (Grind these or chop very finely)
• 1 teaspoon coriander seeds
• 1/3 teaspoon citric acid
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1/2 teaspoon sugar
• 400ml water
• 1 tablespoon sunflower oil

Additional ingredients:

• ‘Eno’
• sunflower oil
• pinch of asafoetida
• a small handful of curry leaves
• 1 teaspoon mustard seeds
• handful of chopped coriander leaves
• 1 teaspoon desiccated coconut

 

Method:

1. Mix all the batter ingredients except the water together.
2. Add the water a little at a time to avoid lumps of flour forming
3. Coat a 3 inch deep steaming tray with sunflower oil and set aside
4. Add 1 heaped teaspoon of ‘Eno’ to the batter and stir vigorously – it will now begin to react and froth slightly
5. Pour the batter into the steaming tray ensuring there’s at least 1/2 inch gap from the top
6. Place the steaming tray within a larger vessel (either a large wok or pan) a 1/4 filled with boiled water
7. Place a lid on top and steam for approx. 20-25 minutes
8. After steaming allow the dhokri to cool for 15 minutes before cutting into 4cm cubes
9. In another pan heat 1 tablespoon sunflower oil, add mustard seeds, curry leaves + asafoetida, until seeds pop
10. Pour this oil mixture over the diced dhokri, then add desiccated coconut + chopped coriander leaves