Makai (Makki) ka Dhokla or Corn Savory Steamed Cake

Hello everyone. I am sure by now you know how much I love Gujarati food. I probably have more Guajarati dishes on my blog then any other cuisine. Just in case you have missed them, here they are – Kutchi Dabeli, Aam ka Chunda, Cabbage Muthia, Microwave Khandvi and Oats Dhokla. Do check them out if you like Guajarati food as much as I do. 🙂

For today’s post I am sharing another dhokla recipe. This one is made with maize flour or Makai ka atta and also has some corn kernels to bite into. A pure healthy delight I must say. If you are like me and have lots of Makai ka atta left from those Maki ki roti you thought but never made, here is something you can use it for. And trust me, the dhokla is so good, you won’t regret buying some maize flour especially to make this.

Without wasting anymore time, let’s make some delicious dhokla 😛

Recipe inspired from here

Ingredients:

Maize Flour or Makai ka atta – 1 cup

Corn Kernels – 1/2 cup (or use 1 cup of chopped spinach)

Thick yogurt – 1/2 cup

Sugar – 1 tbsp

Lemon Juice – 2 tbsp

Turmeric Powder – 1/4 tsp

Ginger paste – 1 tsp

Salt to taste

Oil – 1 tbsp

Eno Fruit Salt – 1 tsp

Warm water – 3/4 cup

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry leaves – a handful

Seasme Seeds – 1/2 tsp

Chopped Cilantro and Shredded Coconut – for garnish

Method:

1. Mix together the maize flour, yogurt and warm water and keep it covered for 30 minutes.
2. Now add in the corn kernels, ginger paste, sugar, lemon juice, oil, turmeric powder and salt and mix well.
3. Lightly grease a 7 inch pan or thali and bring water to boil for steaming.
4. Once you are ready to steam, add the eno fruit salt to the dhokla mix and mix gently.
5. Steam the dhokla on medium flame for at least 20 minutes, till a toothpick inserted in the center of the dhokla comes out clean.
6. While the dhokla is steaming, we can make the tempering. Heat oil in a small pan and add in the mustard seeds. Once they crackle add the curry leaves, followed by sesame seeds. Cook everything for a few minutes and turn off the gas.
7. Once the dhokla has cooled down to room temperature, pour this tempering over dhokla and garnish with cilantro leaves and coconut.
8.  Cut the dhokla into desired pieces and serve with your favorite chutney.

So that is how I made this delightful dhokla. Do let me know if you try it out.

Thanks for stopping by.

Love,

Ritu. 🙂

 

 

 

 

 

 

Oats Dhokla..A healthy delight

A big hello to all of you. I am so excited the spring will be here soon. With the New England weather, you can’t really predict much but at least with all the Easter stuff floating around, it makes both me and my daughter very happy. She is looking forward to all the egg hunting and I can’t wait for some warmer days and outdoor activities. We have been lucky enough to have a reasonably warm winter this year and are really looking forward to a  gorgeous summer ahead. How is the weather like at your end..?

Healthy is my favorite kind of food. I do enjoy eating all the junk and the not so good for you desserts but they make me so guilty afterwards. Dang. So not worth it. 😦 I am therefore always on the lookout for healthy recipes – oats, quinoa, kale, chia seeds are some of the most frequent ingredients used in my kitchen. I have been cooking with oats a lot off lately and this dhokla or steamed cake recipe was as healthy as it was delicious. 🙂

Without wasting any more time, lets make this yummy treat..

Ingredients:

Oats – 3/4 cup, dry roast and make a powder – will yield 1/2 cup oats flour

Sooji or Semolina – 1/2 cup

Yogurt – 1/2 cup

Ginger and  green chilly paste – 1/2 tsp

Chopped Spinach or grated carrots – 1/2 cup (Use your choice of veggies)

Salt to taste

Lemon Juice – 1 tbsp.

Sugar – 1 tbsp.

Eno Fruit Salt – 1 tsp

Water – 1/4 cup, use as needed

Oil – 1 tbsp.

Mustard Seeds – 1/2 tsp

Curry leaves – a few

Chopped Cilantro for garnish

Method:

1. In a bowl mix together the oats flour, sooji, yogurt, salt, lemon juice, sugar, ginger and green chilly paste. Add water as needed to make a smooth batter of pouring consistency. Let it rest for at least 30 minutes.
2. Now mix in the spinach and give it a good stir. Add some more water if needed. The batter should be of pouring consistency but not too thick or thin.
3. Get your steamer ready or boil some water in a large pot or cooker. If steaming in the cooker, do not use the whistle.
4. Grease a 7 inch dish and keep it ready.
5. Once the water comes to boil, add in the eno fruit salt to the dhokla mix and give it a gentle mix, making sure not to over mix.
6. Pour the dhokla mix in the greased dish and let it steam on medium flame for at least 15 – 20 minutes till a toothpick inserted in the center comes out clean.
7. While the dhokla is steaming, we can prepare our tempering.
8. Heat oil in a pan and add in the mustard seeds. Allow them to splutter. Throw in the curry leaves and once they crackle, switch off the flame.
9. Once the dhokla is ready, pour this tempering over it and allow it to rest for 10 minutes. Garnish with chopped cilantro leaves.
10. Finally, cut your dhokla pieces and serve with your favorite chutney. Enjoy this healthy snack.

….

So here is how I made this healthy and delicious dhokla. Do let me know if you try this out.

Thanks for stopping by. See you soon.

Love,

Ritu. 🙂