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DHOKRAS

18-20 oz (about 3 cups) sooji
18-20 oz (about 2 cups) yogurt
3/4-1 cups warm water
1 tsp baking powder, or bicarbonate of soda (baking soda)
1 tsp ground dry roasted cumin powder
1/4 tsp haldi powder
1 tsp salt, or to taste
1 tsp garlic paste, or
1/2 tsp powder
2 tsp full Eno's fruit salt / red chili powder, chopped cilantro to sprinkle over dhokra.
Method

In a fair-sized bowl, mix well all the ingredients (from sooji, water to garlic)
(Note: This mixture is for four thalis/dishes, of 7-8-inch in diameter).
Place a trivet in a large saucepan, fill with water to come just below the trivet and bring to boil.
If you are going to prepare all four thalis at one time, then mix eno into the dhokra mixture and mix well. (if you are preparing one thali at a time, then divide eno into four parts and mixed each thali individually, at a time), before placing it into the trivet.
Pour equal quantity (1/4 part) of dhokra mixture into each of four greased or oil-sprayed heat proof thalis.
Sprinkle with red chili powder and chopped cilantro.
When water is fully boiled, place the thali(s) on the trivet, cover and cook for 12-15 minutes, or until the dhokra is soft and spongy. Remove thali(s) from the trivet, and set aside to cool.
When cooled, heat 1tbsp of oil. When oil is hot put in 1/2 tsp pf rai, limdo leaves and green chilli.
When rai pops and is smoking pour it over Dhokra . You may cut dhokras with a sharp knife, diagonally into six or eight parts, as desired.
Serve hot with hot red chili sauce, or with spicy ketchup, or even with coconut, green chili, dhanyapati chutney, or with tamarind-little sugar-little hot red chili powder mixed chutney.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes