Soji Dhokra
Here's a recipe my mom-in-law sent me...it's a super easy alternative to traditional dhokra and still tastes yummy.
Ingredients
- 1 cup soji (cream of wheat/semolina)
- 3 tbsp besan (chickpea flour)
- 3 tbsp oil
- 6 tsp sour yogurt (can add citric acid if needed)
- Adu marcha
- Pinch of salt
- Eno
- Vaghar
- 2 tsp mustard seeds
- 1 tbsp oil
- Garnish
- Shredded coconut
- Chopped dhana
- Mix soji, besan, oil, yogurt, adu marcha and salt with some water to make a batter that’s not too thick and not too runny
- Set aside for 10-15 minutes
- Lightly coat a steel thali with oil and heat under steam for about 5 minutes. (I use a big pot, fill it with about 3-4 inches of water, put in a steel ring, put my thali on top and then cover it. My thali is about 6 inches in diameter and makes 2 batches of dhokras with this recipe)
- In a separate bowl, place half of the khiru from the main batch and add 1 tsp of eno. Mix well and add to the thali for steaming. Eno will make the khiru airy
- Cover the pot and allow the dhokra to steam for about 30 minutes. It is cooked when you can insert a knife in the center and it comes out clean and it starts to separate from the side walls of the thali
- Continue this process with remaining khiru until all dhokras are made
- Prepare vaghar on high heat - heat oil and then add mustard seeds. After they finish popping, use a spoon to top the dhokra off with vaghar
- Cut the dhokra into small diamonds or squares, garnish with coconut and coriander and serve warm with dhana ni chutney (coriander chutney)
