Dhokri

09 July 2017

Cuisine

Diet Type:Starter or snack
  • Healthy Meals, Healthy Hearts

Healthy Hints

Dhokri is one of the few Indian snacks that is steamed, so choose it in preference to fried snacks like samosas or bhajias. If you want to cut calories even further, omit the vaghar and simply garnish with coconut and freshly chopped coriander leaves.
I Made It 
Rate

Ingredients

  • Preparation
    Cooking Time
    Serves
    16
    Medium

Ingredients

  • 200 g gram flour, sieved

  • 1 tsp crushed green chilli

  • 1 tsp garlic paste

  • 3 tbsp fresh coriander, chopped

  • 40 ml rapeseed (canola) oil

  • 1 tsp salt

  • 225 ml cold water

  • juice of ½ lemon, (or lime)

  • 1 ½ tsp fruit salts

  • 3 L water, boiling

For the vaghar

  • 2 tbsp rapeseed (canola) oil

  • 1 dried red chilli, broken into 2 pieces

  • 1 ½ tsp mustard seed

  • ½ tsp cumin seeds

  • 3 tsp sesame seed

  • 6 curry leaf

  • 1 tbsp desiccated coconut

  • 2 tbsp fresh coriander, chopped

What does this chart mean?

Serving Weight 40 g
  • Calories81kcal
  • Protein3.2g
  • Fat4.4g
  • Saturated fat0.8g
  • Carbohydrate7.5g
  • Sugars (Total)1.6g
  • Fibre0.2g
  • Salt0.6g

Directions

1. Boil some water in a pan large enough to hold a 25cm/10in diameter aluminium tray or thali. Place a steamer inside the pan. If you don't have a steamer, place an empty can into the pan of water so you can place the tray on top of the can. Ensure that the pan is 1/3 full with water.
2. Mix all the ingredients together in a bowl, except for the fruit salts and the 3 litres of water.
3. Grease the tray lightly with oil.
4. Add the fruit salts to the batter mixture and stir well. Pour this mixture into the tray and place the tray on the steamer. Cover with a tight-fitting lid and steam for 10-15 minutes.
5. Lightly touch the steamed dhokri with the flat of your hand. If it doesn't stick to your hand, it is cooked. Remove the dhokri from the steamer, allow it to cool and then cut it into 16 cubes.
6. Now make the vaghar. Heat the oil in a small non-stick saucepan and add the chilli, mustard seeds, cumin seeds, sesame seeds and curry leaves. When these start to pop, take the pan off the heat.
7. Sprinkle the vaghar over the dhokri.
8. Garnish with coconut and chopped coriander.
Serving Tip: Serve with tamarind or tomato chutney.

5
0 made it