Dhokra are a favourite snack of mine. This recipe is my Mum’s recipe as written down by my husband when I was pregnant. I really couldn’t stomach the smells of cooking but craved these every day – so he had to learn how to make them!
The texture is like a soft sponge or light, bouncy sourdough. They are completely gluten free too as the only flour is chick pea flour and my Mum’s version also uses semolina.
This recipe makes about six 8cm round trays. It takes a little practice but once you get into a rhythm it is so so worth it!
- 150g chick pea flour
- 400g fine semolina
- 500g plain yoghurt
- 3 tsp salt
- 3-4 tsp green chilli puree
- 2 tsp ginger puree
- Half a bunch of fresh coriander – finely chopped
- Eno – the stuff you use for relieving bloated stomachs!
- Warm water – approx 200ml
- Vegetable oil
You need a steamer with a round metal or plastic tray that fits snuggly inside. I simply use a large saucepan of water with metal bowl at the bottom. My thali sits on top of the bowl so it is not touching the water.
To make them
- First purée around 6 green chillies. You can do this in a pestle and mortar or a Magimix like I do. I do it in large batches and then freeze them in ice cube trays. 2 ice cubes should be enough for this recipe.
- Next make the ginger purée. Again I do this in large batches. 1 ice cube should be enough for this recipe.
- Mix together the chick pea flour, semolina, chillies, ginger and yoghurt – you’ll have a very, very thick batter.
- Add water to reduce it down to the consistency of buttermilk pancakes – thick and gloopy. It should fall off your spoon in a gloop.
- Next prepare your steaming device so the water is bubbling away.
- Now oil your thali/tray with vegetable oil and set aside.
- Take a cereal bowl and add 2 ladle fulls of the batter. Your bowl should be half full.
- Now add two tbsp of vegetable oil and stir in well. 6 tbsp of water and stir in well.
- Now the bit you need to do quickly. Add 1.5 tsp of the eno, give it a good stir as it’s frothing and bubbling away and then pour it quickly into the tray, put the tray into your steamer, put the lid on and steam for 15-20 minutes.
- When the tray comes out be careful not to try and drip any water from the lid onto it. You can cover the lid in a muslin cloth to prevent this.
- Leave to cool and then slice up into little squares.
- Repeat until your batter is used up.
- Serve with a sprinkling of red chilli powder, fresh coriander and grated coconut.
You can have these for breakfast or an afternoon snack. being a modern Gujerati girl, I have them with a glass of red wine – a Rioja or Shiraz goes well!