Dokari is a South Indian snack which is steamed.  It can be eaten as a teatime snack, appetizer or a light lunch.  It is served with a tomato chutney.










  • 2              cups chana flour(chickpea flour)
  • 1 1/2        cups water
  • 1/2           cup yoghurt
  • 4              tbsp vegetable oil
  • 1              tbsp sugar
  • 1              tsp salt
  • 1              tsp Green Masala
  • 1/2           tsp freshly ground jeera(cumin)
  • 1/2           tsp freshly ground black pepper
  • 1              tsp Eno(fruit salt)


  • 2              tbsp oil
  • 1/ 2          tsp rye(mustard seeds)
  • 1/2           tsp Methi( fenugreek seeds)
  • 1/2           tsp jeera(cumin seeds)
  • 10            curry leaves


  • 4               tbsp desiccated coconut
  • 2               tbsp sesame seeds
  • 1/4           cup  chopped cilantro
  • 1               tbsp finely chopped fresh green chilies(optional)


  • In a large 10 inch saucepan boil 2 inches of water.  Put a wok ring in the saucepan. (The saucepan should have a tight fitting lid).
  • Mix all the ingredients from the first section except Eno and make a thick batter.
  • When the water starts to boil, put the 9 inch greased cake tin on the ring..  Add the eno in the batter and mix well.  Pour this batter in the cake tin, cover the saucepan with a kitchen towel.  (This absorbs the steam) and cover the saucepan with a lid.  Cook for 20 minutes.  (If you insert a tooth pick in the centre, the tooth pick should come out clean.)  Let it cool.
  • Cut the dokari into 1” strips and cut them in diamonds.
  • In a frying pan heat the oil and add all the ingredients for vagar.  When the rye starts to pop, add this to the dokari.  Add the rest of the ingredients and toss it.
  • Serve it warm or cold.

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