大象传媒

• 280g Course Semolina Flour
• 280ml natural yogurt
• 280g frozen sweet corn
• 1-2 fresh green chillies - washed
• 1 clove garlic - peeled
• 2cm fresh ginger - peeled
• 1tsp salt
• 1tsp sugar
• 2tbspn oil
• 1 heaped tspn Eno Fruit salt
• 1tbsn oil - for the cake tin

• 1-2 tbsp. Vegetable oil
• 陆 -1 tsp. Mustard seeds
• 陆 -1 tsp. sesame seeds
• 1 pinch Asafoetida (Hing) powder
• To garnish -A few fresh coriander leaves - washed in cold water and chop up finely

• 1. In the large pan, add the metal presentation ring into the centre and fill the pan with hot water until it reaches 戮 of the way up to metal ring.
• 2. Next, grease the baking try with 1 tbsp. of oil and place onto the stand. (Hint: The cake tin needs to be hot before you put the ingredients into it).
• 3. In the bowl, add the semolina flour, yogurt and mix well
• 4. In the food processor add the ginger, garlic, chilli and blend for 20 seconds. Add this to the bowl.
• 5. Now using the blender, add the sweet corn and blend so that the corn is broken but has a course consistency. Add this to the bowl.
• 6. Add the 2 tbsp. oil, sugar, salt, and chillies, mix thoroughly.
• 7. Next add the 1 tsp. Eno and mix thoroughly and then pour into the tray.
• 8. Place a lid onto the top and leave to steam for 20-25minutes (do not be tempted to lift the lid as steam and water will escape and your dokra will not be spongy).
• 9. Take out the dokra and turn out onto a plate.
• 10.Make 3-4 cuts along the then turn 90 degrees and do the same.
• 11.Next the vagar, heat the oil in the small saucepan, once hot, add mustard seeds allow to pop,then add sesame seeds, asafoetida powder and pour over the top of the dokra.
• 12.Garnish with coriander leaves

This dish is best eaten as a starter accompanied with tomato ketchup or as part of a Guajarati thali