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



  • 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



  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

Khichdi Kadhi



Recipe kindly provided by Pratibha Mehta


  • 1 400g tin coconut milk (or soya milk, for a healthier version)
  • 1 tin water
  • 1 tablespoon gram flour (channa no lot / chickpea flour)
  • 1 teaspoon corn flour
  • Juice of 2 limes
  • Salt (to taste)
  • Turmeric
  • Coriander leaves
  • Green chillis, finely chopped
  • Ginger, finely chopped (optional, leave out if Jain)
  • For vaghar:
    • 1 tbsp vegetable oil,
    • 1 tsp Cumin seeds
    • Quarter tsp mustard seeds (rai)
    • 1-2 cloves
    • 1 piece of cinnamon
    • Curry leaves (optional)


  1. Mix together coconut milk, gram flour and corn flour.
  2. Do the vaghar by heating oil in a saucepan and adding other vaghar ingredients.
  3. Add the coconut milk/flour mixture to the pan and all the other ingredients.
  4. Keep stirring and bring to the boil.

Note:  The soya milk version may require a little more gram flour.



Recipe kindly provided by Ranjanben Chandaria


  • 1 cup rice
  • 1 cup moong dal
  • 5 cups water
  • 2 tsp salt
  • Half tsp turmeric


  1. Cook all the ingredients in a pressure cooker.
  2. Serve with kadhi


Photo courtesy of http://thespiceycoffee.wordpress.com/

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