How to make vegetarian dhokra
- 250ml semolina
- 30ml ground pea flour
- 2ml turmeric powder (optional)
- 5ml salt
- 5ml green chilli and garlic paste
- 60ml oil
- 250ml buttermilk
- 100ml tap water
- 5ml Eno powder (or 10ml baking powder)
- Coriander to garnish
- For tampering (seasoning):
- 15ml oil
- 5 curry leaves
- 5ml mustard seeds
- For creamy green chutney:
- 125ml buttermilk
- 5ml salt
- 3 green chillies (or less for mild)
- 100g fresh coriander
- 50g mint leaves (optional)
- 2.5ml cumin seeds
- 2.5ml fennel seeds
In a bowl add the semolina, ground pea flour, turmeric, salt, green chilli and garlic paste and oil. Mix well.
Add buttermilk and water to make a cake-like batter/texture.
Keep the steamer or cooker ready on the stove. Ensure there is water at the bottom of the steamer, and that it is already boiling.
Grease a baking dish - it should fit into the steamer or cooker.
Add the Eno and mix well.
Pour the batter into the greased pan and steam for 30 minutes, or until done.
Cool for some time and then use a cookie cutter to cut out shapes, or cut the dhokra into squares. Garnish with coriander.
To make the tampering: Heat the oil in a small pan and add mustard seeds and curry leaves. Allow this to splutter and then remove from stove and pour it over the dhokra.
To make the green chutney: Take all ingredients and put into a liquidiser, and allow to blend until the texture is smooth.
TIME: 40 minutes