Category: Snack/side dish | Serves: 6

Prep time: 10 hours | Cooking time: 15-20 minutes


50ml/2fl oz warm water

100g/4oz low-fat yoghurt

175g/6oz gram flour

1/4 teaspoon turmeric powder

1/4 teaspoon coriander powder

1/2 teaspoon black pepper, coarsely ground

1/4 teaspoon roasted cumin seeds

1/2 teaspoon crushed green chillies

1/4 teaspoon asafoetida

1/4 teaspoon sesame seeds

1/4 teaspoon carom powder

1 tablespoon coriander leaves, finely chopped

1 teaspoon rapeseed oil

3/4 teaspoon bicarbonate of soda

  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.

Cook's tips

  • Self-raising flour or raising agents such as bicarbonate of soda contain sodium, so using them will affect the salt content of your dish.

Nutritional information