Plant Shift

Following a plant-based or vegan lifestyle, is about food, drink, clothes, shoes, body treatments, hair products and more. 

It's a conscious decision to think, walk and possibly, talk a better lifestyle. 

I support individuals who are thinking about making the shift, as well as, those who have already begun their plant-based journey.

A simple recipe to make delicious Dhokra

This is a yummy, light, savoury dish. Some people call it Dhokra and others call it Dhokri but regardless of the name it is delicious!

Here's how you make it. :)

Ingredients for the batter for vegan Dhokra

  • 125g gram flour
  • 1 green chilli
  • 3cm stem of ginger
  • 1 teaspoon coriander seeds 
  • 1/2 a teaspoon of citric acid
  • 1 teaspoon of salt
  • 1/4 of a teaspoon of turmeric
  • 1/2 a teaspoon of sugar - if using brown sugar, take a little of the water needed from the kettle and dilute the sugar first
  • 400ml of water
  • 1 tablespoon of sunflower oil
  • 1 heaped spoon of Eno

Ingredients for the 'dressing' for vegan Dhokra

  • 1 tablespoon of sunflower oil
  • a handful of Sweet Neem Leaves
  • a pinch of Asafetida
  • 1 and 1/2 teaspoons of mustard seeds/Rye
  • 1 handful of chopped coriander
  • 1 teaspoon of desiccated coconut

How to make vegan Dhokra

  1. Chop of finely grind the chilli and ginger
  2. Mix all the batter ingredients except the water and Eno together
  3. Add the water a little at a time to avoid lumps of flour forming - I found mixing it with my hands was best as I could find any lumps and squeeze them out
  4. Coat a 3 inch deep steaming tray with sunflower oil and set aside
  5. Add 1 heaped teaspoon of 'Eno' to the batter mix and stir vigorously - it will begin to react and froth a little
  6. Pour the batter into the steaming tray ensuring there's at least 1/2 inch gap from the top
  7. Place the steaming tray within a larger vessel (either a large wok or pan), which is a 1/4 filled with boiled water
  8. Place a lid on top and steam for 25 minutes
  9. After steaming allow it to cool for 15 minutes before cutting into 4cm cubes
  10. In another pan heat 1 tablespoon sunflower oil
  11. After it's heated up, add the mustard seeds, sweet neam leaves and asafoetida and put the lid on the pan
  12. When the seeds finish popping pour this 'dressing'  over the diced pieces of dhokra
  13. garnish the pieces with desiccated coconut and chopped coriander leaves
  14. Enjoy with a cuppa - 'Indian' tea is yummy with this!

Recipe provided by Jaya Ramniklal Shah
With thanks to the JainVegans group