This is a spongy savoury steamed cake made with yoghurt; I learnt to make this in Nakuru, Kenya. It seems to everyone’s favourite and I am always sharing it out when I make it.
- 1 cup fine semolina
- half cup gram flour
- 1 cup low fat plain yoghurt
- 1 tbs fresh crushed garlic & green chillies
- 1½ tsp salt
- touch of turmeric (optional)
- 1 tsp citric acid or 2 tsp fresh/bottled lemon juice
- 4 tbs medium hot oil
- 1 cup hot water
- 1 tsp Eno fruit salt
- For tampering
- 3 tbs oil
- 2 tbs sesame seeds
- 1 tbs mustard seeds
- 1 tbs desiccated coconut (optional)
- 2 tsp lemon juice
- 1 tbs sugar
- 2 tbs fresh chopped coriander
Mix the dry ingredients in a deep bow.
Add all other ingredients except the Eno, mix with a spoon or cake whisk until you have a runny batter. Keep aside for 10 mins.
Oil an 8 inch steel/pyrex round tray, switch on your steamer/rice cooker and wait for it to steam.
Add Eno to the mixture, add 1 tbs water, mix quickly to fluff up, QUICKLY pour mixture into the oiled tray, place carefully into your steamer/rice cooker and steam for 20mins. Take of the lid and let it cool for 5 mins.
Remove tray from steamer, cool for 15mins, gently cut into diamond or square cubes and arrange in a flat serving dish.
Tampering - Place the oil in a frying pan, heat, add sesame seeds, desiccated coconut and mustard seeds, when sizzling, add the sugar, 2 tbs water and lemon juice. Bring to the boil and pour over the cut dokhra pieces, garnish with fresh coriander.