The best what-shall-I-bring thing
About this Recipe
Ba (my mom, in Gujarati we have a specific term/name for each member of the family) never arrived at someones home – function or no function – empty handed. Something I inherited, I however go with plant in hand instead. Ba would always have a long list of ideas on what to make but no. 1 on her list was and is always Dokhra!
Our favourite snack growing up, I can still finish an entire tray of it on my own. My Can I lick the bowl mom kind of snack.
It’s savory, its fluffy and it goes great with some masala vari cha (better known as chai tea). All you need is to always have sour milk and cream style corn stocked in your kitchen and you could whip it up in less than hour. Ba is very lucky to have an old school steamer which I am quite sure if you are indian, your Mom, Gran (or you if you are lucky enough) have one. In my house however we have to come up with a few ingenious ways to make some dokhra. I’ll dive into that in an upcoming post!
- 1 cup semolina
- 1/4 cup creamstyle corn (optional but delicious addition)
- 1 tsp chick pea flour (channa flour)
- salt for taste
- 1 tsp tumeric
- 1/2 tsp green chilli or to your taste
- 1/2 tsp crushed ginger
- sour milk
- 2 Tbsp oil
- Juice of 1/2 lemon
- 1 tsp enos
- sesame seeds
- dessicate coconut
In a bowl mix semolina and sweetcorn.
Add in masala’s and spices and lemon juice.
Slowly add sour milk until you have a thickish batter.
Once mixed well, add in enos and mix in (try not to mix for too long).
Pour into tray and sprinkle coconut and sesame seeds on top.
Steam for 20 mins.
In a small pan add some oil and mustard seeds let cook until it sizzles. Throw this over the steamed dokhra.
Let cool and then cut into squares.
Serve warm with some chai tea.