To make:
Let’s do this in step1.Line the base of your spring form tin with foil. Rub oil on it. Put back into tin, and secure the sides.
 
Step 2:
Put a large pot filled with ¼ boiling water on the stove. In this, invert a dish or a bowl, that fits in perfectly.Cover your lid with a dishcloth (so, put the dish cloth under, and bring out of the lid).
 
Step3:
Prepare the mixture.
In a bowl combine the following and work in the oil:
1 cup Semolina
1 tblsp chana flour
2 tblspn oil
 
To this add:
1 tsp ground ginger
1 tblspn ground green chillies
1 tsp salt
1 tsp sugar
1 tblsn lemon juice
 
Then proceed by adding:
1 and ½ cups of maas (sour milk)
½ cup cream-style sweetcorn + frozen corn (a few kernels worth)
 
Mix well. Then water should be bulbing on the stove.
Finally, add in:
1 tsp baking powder
a pinch (teeny) of bicarb and
1 sachet of regular Eno
 Mix well, mix quick!

Pour into the prepared tin, pop onto the inverted bowl and cover with dish- clothed lid. When the 14 minutes are done, remove from the heat, and allow to cool in the pot, with the lid now off.

Prepared the topping:
Add 2 tblspns of oil to a pan. Toss in 1 tsp sesame seeds + 1 tsp back mustard seeds. Let pop, spoon over the completed dokra. Chopped up the fresh coriander, and release the sides of the tin. Oil a knife if you find it easier to cut with.  Cut, nibble on the side bits (‘oorskeets!’) and serve with a hot cup of tea!