From Starters and appetisers

Dhokdi

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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:

  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