This recipe comes from the Hatch End restaurant Sakonis, read our review here.

Makes approximately 25 medium sized pieces. 

Ingredients 

For the Dhokla batter:

250 kg coarse semolina 

150g plain yoghurt


3 tablespoons of sugar (more or less as per taste)


1 tablespoon of oil


1 tablespoon of Lemon juice


1 teaspoon of fruit salt (eno)

For the dressing on top:

chopped coriander

green chillies (optional)

mustard seeds 

Asafoetida

Method

For the Dhokla:

  • Mix all ingredients for the dhokla batter except the fruit salt
  • Add fruit salt last and mix again
  • Spread the batter on a tray 
  • Steam for 20-25 minutes
  • Leave to cool
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