Gluten-free, dairy-free dhokra

Since the beginning of my gluten-free, dairy-free journey, I've been wanting to make dhokra, but was hesitant to attempt it. I'm happy to report that although the texture of this was super crumbly, the taste was AMAZING! The crumbly texture, compared to traditional spongey dhokra, actually works great as a khaman served with sev, but if it’s those lovely flavours you’re after, then this recipe is a must-try!

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Ingredients

  • ¾ cup chana (chickpea) flour

  • ¼ cup rice flour

  • 1 cup coconut cream

  • ¼ cup water

  • 1 Tbsp apple cider vinegar

  • ½ cup sweetcorn

  • 1 tsp salt

  • 1 tsp brown sugar

  • ¼ tsp turmeric powder

  • ½ tsp fresh ginger, minced

  • ½ tsp fresh green chilli, minced

  • 1 Tbsp coconut oil

  • 1 tsp lemon juice

  • 1 tsp baking powder

  • 1 tsp Eno

    Topping

  • 2 Tbsp desiccated coconut

  • 2 Tbsp sesame seeds

  • 2 Tbsp coconut oil (plus extra to grease the tray)

  • ½ tsp mustard seeds

  • A handful of curry leaves

  • A handful of freshly chopped or dried coriander

 

Method

  1. Sift together chana (chickpea) flour and rice flour.

  2. In another bowl, whisk together coconut cream, water and apple cider vinegar. Slowly pour this wet mixture into the flours and whisk slowly.

  3. Add sweetcorn, salt, brown sugar, turmeric powder, ginger, green chilli, coconut oil and lemon juice. Mix well and baking powder.

  4. While the dough is resting, set up a steam pot. You can also use a heavy-based saucepan filled with water. You will need to find a wire mesh or object to raise the tray out of the water. Bring the water to a boil.

  5. Spread coconut oil on a thali (flat, round tray). Add Eno to the dhokra batter and pour into the thali.

  6. Sprinkle desiccated coconut and sesame seeds on the top.

  7. Once the water is boiling, lower the heat and place the thali into the pot/pan.

  8. Steam for 20-30min or until a toothpick inserted into the dhokra comes out clean.

  9. In a small pan on low heat, gently heat coconut oil with mustard seeds and curry leaves.

  10. Sprinkle fresh or dried coriander on the top of the dhokra before pouring the flavoured oil on the top.

  11. Allow to cool slightly before attempting to cut or scoop out.

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Side plateJanishthaVegan, Vegetarian, gluten-free, dairy-free, dhokra, gujaratifoodComment