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.