Ingredients

Method

• 170 g semolina
• 4 T chickpea flour
• 1 t salt
• ½ t ground cumin
• ½ t green chilli, crushed
• ½ t ginger, grated
• a generous pinch ground turmeric
• ¼ cup oil
• 1 cup sour milk
• 1 t baking powder
• 1 t Eno original
• 1 T hot water
• chilli powder, for sprinkling
For the temper:
• 2–3 T oil
• 2 sprigs curry leaves
• 1 t mustard seeds
• 1½ t sesame seeds
• fresh coriander, for sprinkling
For the dahi, whisk:
• 1 cup sour milk
• salt, to taste
• ¼ t crushed green chilli
• ½ t ground cumin
• ½ t ground coriander
• ¼ cup fresh coriander, finely chopped

Method

Ingredients

1. Boil water in a steamer or dokra steamer. Mix the semolina, chickpea flour, salt, cumin, chilli, ginger and turmeric, then add the oil and mix again until combined and crumbly in texture.

2. Add the sour milk and mix well to a thick pouring consistency. Add the baking powder and mix, then add the Eno and hot water and mix.

3. Pour the mixture into an oiled tray and sprinkle with the chilli powder. Steam over a medium heat for 15–20 minutes.

4. To make the temper, heat the oil in a pan over a medium heat. Add the remaining ingredients except the coriander. Heat for 1 minute, until the mustard seeds begin to pop. Remove from heat and sprinkle over the cooked dokra. Garnish with coriander.

5. Serve with the dahi.

Find more Indian recipes here.

Photographs: Jan Ras And Toby Murphy
Production: Bianca Strydom
Food assistant: Nadia Meyer