This is a spongy savoury steamed cake made with yoghurt; I learnt to make this in Nakuru, Kenya


Print Recipe
Cuisine: Indian Serves: 8 Cooking Time: 20 minutes


  • 1 cup fine semolina
  • half cup gram flour
  • 4 tbs medium hot oil
  • 1 cup low fat plain yoghurt
  • 1 cup hot water
  • 1 tbs fresh crushed garlic
  • 1 tbs fresh crushed green chillies
  • 1½ tsp salt
  • touch of turmeric (optional)
  • 1 tsp fresh/bottled lemon juice
  • 1 tsp Eno fruit salt
  • For tampering
  • 3 tbs oil
  • 2 tbs sesame seeds
  • 1 tbs mustard seeds
  • 2 tbs fresh chopped coriander
  • 1 tbs desiccated coconut (optional)



Mix the dry ingredients in a deep bowl; oil an 8inch baking tray.


Add all other ingredients except Eno and mix with a spoon until you have a runny batter.


Add Eno to the mixture, mix well to fluff up, QUICKLY pour mixture into the oiled tray, and steam for 15 – 20mins.


Remove tray from steamer, cool for 15mins, cut into diamond or square cubes and arrange in a flat serving dish.


Tampering - Place the oil in a frying pan, heat, add sesame and mustard seeds, when sizzling, pour over cut dokhra pieces and garnish with fresh coriander and coconut (optional).


Serve hot or cold as a snack with tamarind chutney or apple/mango chutney .

Meal: Starters