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.


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


  • 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.


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

Meal: Starters