Makai ka Dhokla | मकई का ढोकला | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Try this dhamakedar version of dhokla with maize flour and enjoy the beloved snack with a unique flavour!

MAKAI KA DHOKLA

Ingredients

1½ cups maize flour (makai ka atta)
1 cup chopped fenugreek (methi) leaves
½ cup crushed blanched green peas
2 tbsps chopped fresh coriander leaves
1 tsp ginger-green chilli paste
¼ tsp carom seeds (ajwain)
A pinch of sugar
2 tbsps gram flour (besan)
1½ tsps Tata Sampann Chilli Powder
¼ tsp turmeric powder
1½ tsps coriander powder
½ tsp garam masala powder
Salt to taste
½ tsp cumin seeds
2 tsps ghee + for greasing
¼ cup yogurt
Tempering
1 tbsp ghee
1 tsp mustard seeds
½ tsp cumin seeds
¼ tsp asafoetida (hing)
½ tbsp white sesame seeds
8-10 curry leaves
1 tsp sugar

Method

1. Take makai ka atta in a large shallow bowl, add fenugreek leaves, crushed green peas, coriander leaves, ginger-green chilli paste, carom seeds, sugar, gram flour, Tata Sampann Chilli Powder, turmeric powder, coriander powder, garam masala powder, salt, cumin seeds, ghee, yogurt and ¼ cup water and mix well. Add ¼ cup water and knead to a semi-soft dough. Cover with a damp muslin cloth and set aside for 5-10 minutes.
2. Divide the dough into small equal portions and shape each portion into a ball. Flatten each ball and make a dent in the centre.
3. Heat sufficient water in a steamer. Grease the steamer basket with some ghee and place the dough portions in it, cover and steam for 8-10 minutes.
4. Switch the heat off and transfer the
5. Heat ghee in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, white sesame seeds, curry leaves and sugar, mix and cook till the seeds splutter.
6. Add the steamed dough portions and toss well.
7. Take the pan off the heat and transfer the makai ka dhokla on a serving plate. Serve hot with green chutney.

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