Contributed by

Andrew Harrington

The Story

A home cooking favourite is finally passed down - and then introduced to a new audience

For my wife, this recipe is like a hug from her favourite aunt. She brought it to Australia with her when she moved from the US, and it’s one of those recipes that is passed down from mother to daug...

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A delicious savoury Indian cake that is perfect for a snack at home, or for picnics
Servings 4
Prep Time 20 mins
Cook Time 40 mins


  • 1/2 cup Semolina
  • 1/2 cup Cornmeal
  • 1/2 cup Plain yoghurt
  • 1 tbs Vegetable oil
  • 1 tbs Ginger
  • 1/2 cup Corn kernels
  • 4 tbs Spinach
  • 1 tsp Turmeric
  • Salt and sugar
  • 3 tbs Additional oil for tempering spices
  • 2 tsp Black mustard seeds
  • 1/2 tsp Asafoetida (hing)
  • 1 tsp Cumin
  • 2 whole Dried red chillies
  • 1 sprig Curry leaf
  • Coriander, chopped (to garnish)
  • Coconut, shredded (to garnish)
  • 1 tsp Eno fruit salt (or alternatively, 1/2 tsp baking soda and 1/2 tsp citric acid / lemon juice)


  • In a large bowl, mix together semolina, cornmeal, yoghurt, vegetable oil, ginger, corn, spinach, turmeric, salt and sugar.
  • Add a small amount of water to the mix to make a batter that is slightly thicker than a cake batter.
  • Coat the base and edges of a cake pan with a light coating of oil, then pour in the mixture.
  • Add the Eno (or baking soda) and stir through quickly. The mixture should start to bubble.
  • Immediately place the mixture (in its pan) into a steamer and place the lid on top tightly. Cook on a medium to medium-high heat for 30-40 minutes.
  • After about 30 minutes, check whether the dhokla is cooked through by inserting a knife into the centre. If it comes out clean, the dhokla is ready.
  • Once cooked, turn off the heat and let the dhokla stand for 5 minutes. Once slightly cooled, turn the dhokla out into a plate and cut it into squares.
  • In a small pan, heat up some vegetable oil to a medium heat. Add in the black mustard seeds - when the seeds start to crackle, add in the asafoetida, cumin and red chillies and fry for one minute. At the end, remove from heat and add the curry leaves (be careful of splattering). Pour spices and oil over the dhokla squares.
  • Sprinkle over coriander and coconut. Serve.
Course: Snack
Cuisine: Indian

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