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Dhokra Flour (Chickpeas & Rice Flour) - JalpurClick image to enlarge

Dhokra Flour (Chickpeas & Rice Flour) - Jalpur

Dhokra Flour (Chickpeas & Rice Flour) - Jalpur

(Ref: RFG050-p)

Price from: 2.75


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Dhokra Flour (Chickpeas & Rice Flour) - Jalpur - 2.75
Dhokra Flour (Chickpeas & Rice Flour) - Jalpur - 2kg - 4.75
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Available in 1kg and 2kg bags.
Kata Dhokra.

Ingredients:

200g Jalpur Dhokra Mix,
100g Sour Yoghurt (natural),
150ml Water,
1 Tbsn Salt,
1 tsp Soda-bi-carbonate,
1/4 tsp turmeric powder (haldi),
3 tbsp Oil,
1/4 tsp Asofoetida (hing) Powder,
1/4 tsp Black Pepper Powder (coarse),
1/4 tsp Red Chilli Powder,
2-3 Green Chillis,
1-2 Garlic Cloves (optional),
1/2" Piece of Ginger,
4-5 Coriander Stems Finely Chopped,
1 tbsp Fresh Lemon Juice.

Method:

• Mix Jalpur Dhokra Flour with sour yoghurt, water, salt and turmeric powder.

• Leave to ferment overnight or at least 6-7 hours.

• Make a paste of green chillis, ginger and garlic

• Now add to the batter the soda-bi-carbonate, oil, asafoetida and green chilli paste.

• Apply a little oil to a metal thali. Pour enough batter so as to fill half the height of the thali. This should ordinarily be about 1/2 the amount for a small thali.

• Sprinkle a little ground pepper on top

• Sprinkle a little red chilli powder and chopped corriander on top.

• Steam for about 10minutes.

• Cut into square or diamond pieces and serve with raw oil and green chutney.

No preservatives or additives.

Ingredients: Chana Dall (Yellow Gram) & Rice.

Jalpur Dhokra Flour is freshly milled from 100% Chana Dall & Rice to prepare Dhokra's.

Made in England.
Testimonial:

"Dear Spices of India, I am very Happy with your service. The delivery was prompt and trouble free, which for us is very unusual living in the outback of Portugal where it is virtually impossible for us to find any kind of spices so we end up growing most of our own, but even this has its limitations. Your web site was very user friendly and payment even easier. Once again many thanks for a Great Service. Yours sincerely,"

- Miss Susan Tilley