I love Dhokra, but I was always under the impression that making Dhokra was difficult and that you actually needed a steamer to make it.

But then I watched Lorraine Pascale steam something in a normally cooking pot and she used a baking try as a lid and I tried it and it came out like magic.

People never want to believe me that dhokra is made with Eno.



  • 1 x cup buttermilk.
  • – 1 x tsp cooking oil.
  • 1 x tsp ginger and garlic paste.
  • 2 x chopped green chillies (optional).
  • 1 x cup semolina or tasty wheat.
  • ½ x tsp salt.
  • ¼ x tsp turmeric powder.
  • ½ x cup frozen sweet corn.
  • 1 x packet of original ENO salts

Vagaar to pour over the top: oil, mustard seeds, 2 x tbsp. coconut and chopped coriander.


  • In a bowl mix all the ingredients together, except the eno and set aside.
  • In the mean time, get your pot that you will be using for steaming ready.
  • Add the eno to the mixture and pour into a greased dish and place in the steamer.
  • Cover the steamer and allow to steam for 7 minutes, but I steamed mine for 20 minutes, because I wanted a firmer texture.
  • Do not take the pot’s lid off as this will affect the raising process.
  • Remove the dish from the steamer and pour the vagaar over while the Dhokra is still hot.
  • Leave to cool and cut into desired shapes.

Tell me what you think of this recipe