Rice & Gram flour Steamed Cakes
(by Sunita Raipancholia)

Chokha (Steamed Rice) – 1 cup
Semolina – 1 cup
Gram Flour – ½ cup
Turmeric powder – 1 tsp.
Asafoetida – pinch
Curd – 2 tblsp.
Oil – 2 tblsp.
Ginger – ½” piece
Green chillies – 2 nos.
Lemon Juice – 2 tblsp.
Salt – to taste
Coriander leaves – 1 tblsp.
Mint leaves – 1 tblsp.
Fruit Salt / Soda bi-carbonate – 1 tsp.

For Tempering
Oil – 1 tblsp.
Mustard seeds – ½ tsp.
Asafoetida – pinch
Curry leaves – 2 sprigs

1. Chop the coriander leaves, mint leaves, ginger and green chillies finely.
2. In a bowl, mix the Choka (steamed rice), semolina, gram flour and all the other ingredients except the oil and Fruit salt. Add a little water, mix well to make a thick paste.
3. Grease a thali with oil and pour the Dhokra batter. Add the fruit salt and mix well.
4. Fill a pot with water and keep it on a medium flame. When hot, insert an inverted bowl in the pot and place the thali with the Dhokra mix on it.
5. Cover the Thali and allow the Dhokras to steam for 15 minutes.
6. When done, remove from the flame and cut them into squares. Allow them to cool.
7. In a separate pan, heat the oil for tempering on a medium flame. When hot, add the mustard seeds, asafoetida and curry leaves. When the mustard seeds start sputtering, remove and pour over the Dhokras.

To serve
Chokhan ja Dhokra are a favorite evening snack. They are served at room temperature and are eaten with green coriander chutney.