Dokhra
This is a spongy savoury steamed cake made with yoghurt; I learnt to make this in Nakuru, Kenya
Ingredients
1 cup fine semolina
half cup gram flour
4 tbs medium hot oil
1 cup low fat plain yoghurt
1 cup hot water
1 tbs fresh crushed garlic
1 tbs fresh crushed green chillies
1½ tsp salt
touch of turmeric (optional)
1 tsp fresh/bottled lemon juice
1 tsp Eno fruit salt
For tampering
3 tbs oil
2 tbs sesame seeds
1 tbs mustard seeds
2 tbs fresh chopped coriander
1 tbs desiccated coconut (optional)
Method
- Mix the dry ingredients in a deep bowl; oil an 8inch baking tray.
- Add all other ingredients except Eno and mix with a spoon until you have a runny batter.
- Add Eno to the mixture, mix well to fluff up, QUICKLY pour mixture into the oiled tray, and steam for 15 – 20mins.
- Remove tray from steamer, cool for 15mins, cut into diamond or square cubes and arrange in a flat serving dish.
- Tampering - Place the oil in a frying pan, heat, add sesame and mustard seeds, when sizzling, pour over cut dokhra pieces and garnish with fresh coriander and coconut (optional).
Serve hot or cold as a snack with tamarind chutney or apple/mango chutney .
Comments and Questions...
Sheliza
Do you use measuring cups for these recipes...as in the store bought "making cups"?
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15 Sep 2009
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