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
- sunflower oil
- pinch of asafoetida
- a small handful of curry leaves
- 1 teaspoon mustard seeds
- handful of chopped coriander leaves
- 1 teaspoon desiccated coconut
- 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
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)
- 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)
- Mix together coconut milk, gram flour and corn flour.
- Do the vaghar by heating oil in a saucepan and adding other vaghar ingredients.
- Add the coconut milk/flour mixture to the pan and all the other ingredients.
- 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
- Cook all the ingredients in a pressure cooker.
- Serve with kadhi
Photo courtesy of http://thespiceycoffee.wordpress.com/
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