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