Snacks Recipes - Gujrati-style Dokri

Ingredients

• 100g/4 oz gram flour

• 90ml/6 tbsp natural (plain) yoghurt

• 2.5ml/1/2 tsp garam masala

• 2.5ml/1/2 tsp ground ginger

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• 1 small green chili, chopped (optional)

• salt

• 2.5ml/1/2 tsp Eno

Tarka

• 30ml/2 tbsp oil

• pinch of asafoetida

• 2.5ml/1/2 tsp mustard seeds

• 2.5ml/1/2 tsp cumin seeds

• 2.5ml/1/2 tsp sesame seeds

• 5ml/1 tsp sugar

• 2.5ml/1/2 tsp citric acid

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Method:

1. Blend the flour and yoghurt to make a smooth batter. Mix in the garam masala, ginger, chili, turmeric, green chili, salt and Eno. Cover overnight.

2. Place a trivet in a large saucepan, fill with water to come just below the trivet and bring to the boil. Pour the batter into a greased heatproof dish.

3. When the water starts boiling, place the dish on the trivet, cover and cook for 15 minutes until the dokri has doubled in size and is spongy. Remove from the heat and cut it into 2.5cm/1 in pieces.

4. Meanwhile, heat the oil in a heavy-based pan and fry the asafoetida and mustard seeds until they starts crackling. Add the cumin and sesame seeds and fry for a few seconds.

5. Mix in the dokri. Remove from the heat and mix in the sugar and citric acid. Serve hot or cold at tea with chutney.