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
- Chop of finely grind the chilli and ginger
- Mix all the batter ingredients except the water and Eno together
- 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
- Coat a 3 inch deep steaming tray with sunflower oil and set aside
- Add 1 heaped teaspoon of 'Eno' to the batter mix and stir vigorously - it will begin to react and froth a little
- 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), which is a 1/4 filled with boiled water
- Place a lid on top and steam for 25 minutes
- After steaming allow it to cool for 15 minutes before cutting into 4cm cubes
- In another pan heat 1 tablespoon sunflower oil
- After it's heated up, add the mustard seeds, sweet neam leaves and asafoetida and put the lid on the pan
- When the seeds finish popping pour this 'dressing' over the diced pieces of dhokra
- garnish the pieces with desiccated coconut and chopped coriander leaves
- Enjoy with a cuppa - 'Indian' tea is yummy with this!
Recipe provided by Jaya Ramniklal Shah
With thanks to the JainVegans group