Indian Dhokra

I sincerely hope you would share the same passion as me!

Dhokra is an Indian steamed dish which is savoury, soft and a spongy cake.

The mixture comprises of rice, chickpea lentils, rising agent, sugar, salt, yogurt and spices.  

To enhance the flavour, an emulsion of hot oil, infused with mustard seeds, curry leaves, spices and water is poured over the sponge cake.

Can be served with for breakfast, main course, side dish or as a snack.

Watch Large Video
Step No 1 - “The Ingredients”
  • 200gm Dhokra Flour
  • 150gm Yogurt
  • ¼ teaspoon Turmeric Powder
  • 10gm Salt
  • 150 – 170ml Water
Step No 2 - "The Batter"

Mix together the flour, yogurt, turmeric and salt in a mixing bowl. Using a hand mixer blend all the ingredients together; adding water a little at a time.  Blend until the batter is smooth and runny consistency.

 Cover with cling film and chill in the fridge overnight.
Step No 3 - "The Spices"

10gm Chili paste
10gm Ginger paste
5gm Garlic paste
20ml Oil
15ml Lemon juice

Remove the batter from the fridge. Uncover and give the batter a quick stir.  Add chili, ginger, garlic, oil and lemon juice.  Mix all the ingredients together. 

 Bring to the boil 700ml water in a pan.

Step No 4 - "Steaming"

700ml water for steaming
7gm Bicarbonate of Soda
or
5gm Eno Powder

Add Bicarbonate of Soda or Eno powder into the batter and stir well. Place the greased tray into the steamer rack and tip the batter into the tray. Stand the rack into the pan and cover.  Steam for 15 minutes or until a skewer inserted into the centre of the cake comes out clean.
Step No 5 - “Emulsion Topping” (optional)

5gm Salt
6 – 7 curry leaves
10gm Sugar
4gm Mustard seeds
20ml Oil
30ml Water

Topping is optional as you can serve the cake with your preferred sauce or chutney.

To prepare the topping, heat oil in a pan and add the mustard seeds.  Allow the seeds to start crackling then add curry leaves and sauté until crispy.  Add sugar and salt. Stir well.  Gradually add water to the pan.  Fry until the sugar has dissolved.  Then take the pan off the heat.

Step No 6 - "Garnish"

5gm red chilli powder
Handful Coriander, chopped

Remove the cake from the pan and slide out the tray.

Sprinkle the top with red chillies and chopped coriander. 
Step No 7 - "Ready to Serve"

Slice the cake into squares and pour the emulsion over the cake.

Ready to serve.