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Serves: 6

Ingredients

50 ml warm water, (warm)
100 ml natural yoghurt, (low fat)
175 g gram flour
1/4 tsp turmeric
1/4 tsp coriander powder
1/2 tsp black pepper, coarsely ground
1/2 tsp cumin seeds, roasted
1/2 tsp fresh green chillies, crushed
1/4 tsp asafoetida
1/4 tsp sesame seeds
1/4 tsp carom powder
1 tbsp coriander, finely chopped
1 tsp rapeseed (canola) oil
3/4 tsp bicarbonate of soda

Source

This recipe had been sourced from Healthy Meals, Healthy Heart

Healthy Hints

Dhokri is one of the few Indian snacks that is steamed, so choose it in preference to fried snacks like samosas or bhajias. Don't be tempted to garnish it with fried mustard seeds - use some fresh chopped coriander leaves instead.

Cooking Guide

1. Mix the warm water with the yoghurt and add the gram flour to form a thick, smooth paste.

2. Mix in the turmeric, coriander powder and black pepper, and then cover and leave the paste in a warm place for 10 hours.

3. Boil some water in a pan large enough to hold a 25cm/10in (thali) steel or aluminium dish. Grease the dish lightly with oil, place it in the pan for steaming, and cover with the lid.

4. In the meantime, add to the dhokri paste the cumin, green chillies, asafoetida, sesame seeds, carom, coriander and oil, and mix thoroughly.

5. Add the bicarbonate of soda and mix well. Pour the mixture into the dish and steam for 10-15 minutes.

6. Touch the dhokri with the flat of your hand. If it doesn't stick to your hand, it is cooked. Remove the dhokri from the steamer, allow it to cool and then cut it into cubes.