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


  1. Mix the dry ingredients in a deep bow.
  2. 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.
  3. Oil an 8 inch steel/pyrex round tray, switch on your steamer/rice cooker and wait for it to steam.
  4. 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.
  5. Remove tray from steamer, cool for 15mins, gently cut into diamond or square cubes and arrange in a flat serving dish.
  6. 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.
  7. Serve hot or cold as a snack with tamarind chutney or apple/mango chutney .


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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