Makai ka Dhokla By Pankaj Bhadouria

Makai ka Dhokla

We all love the Gujarati Khaman Dhokla. Chef Pankaj Bhadouria presents the recipe for Makai Ka Dhokla, a Rajasthani dhokla. This dhokla made from Makai ka atta is light, fluffy and tasty.
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Serves

1

Cooking Time

20 Min

Meal Type

savoury

Preparation Time

10 Min

Difficulty

Medium

Rate This Recipe9

INGREDIENTS

  • 2 cup maize flour
  • 1 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • red chilli powder as per taste
  • 1/2 tsp turmeric powder
  • 1 tbsp ginger-garlic paste
  • 1 tbsp green chilli paste
  • 1 tsp coriander powder
  • pink salt as per taste
  • 1 cup crushed green peas
  • freshly chopped coriander
  • 1 tsp olive oil
  • 1/2 baking soda
  • For tadka
  • 1 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 2 dry red chillies

PREPARATION

  1. 1

    In a bowl, add maize flour, fennel seeds, mustard seeds, cumin seeds, red chilli as per taste, turmeric powder, ginger-garlic paste.
  2. 2

    Add green chilli paste, coriander powder, pink salt as per taste, crushed green peas, freshly chopped coriander, olive oil and mix it well.
  3. 3

    Add warm water and prepare a soft dough. Add baking soda and mix it well. Leave the dough to rest for 3 - 4 minutes.
  4. 4

    Heat the steamer and add the idli tray. Grease the tray with olive oil. Make small balls of the dough and pork a hole in it.
  5. 5

    Add the dhokla in the tray and let it steam for 20 minutes.
  6. 6

    For tadka, in a pan, add olive oil and let it heat. Add cumin seeds, mustard seeds, dry red chillies and toss it. Add the dhokla and toss it.
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