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Learn how to make at home with our Chef Bhumika
Ingredients:
1½ cups Cornmeal
1 tsp Cumin Seeds
1 tsp Carom Seeds
½ tsp Red Chili Powder
1 tsp Coriander Powder
½ tsp Turmeric Powder
¼ tsp Garam Masala
A pinch of Asafoetida
1 tsp Fruit Salt
½ cup Fenugreek Leaves (chopped)
¼ cup Frozen Peas (ground)
1 tsp Ginger & Chili (crushed)
2-3 tbsp Curd
Salt (as per taste)
Water
Oil (for brushing)
Ghee
Learn how to make at home with our Chef Bhumika
Ingredients:
1½ cups Cornmeal
1 tsp Cumin Seeds
1 tsp Carom Seeds
½ tsp Red Chili Powder
1 tsp Coriander Powder
½ tsp Turmeric Powder
¼ tsp Garam Masala
A pinch of Asafoetida
1 tsp Fruit Salt
½ cup Fenugreek Leaves (chopped)
¼ cup Frozen Peas (ground)
1 tsp Ginger & Chili (crushed)
2-3 tbsp Curd
Salt (as per taste)
Water
Oil (for brushing)
Ghee
Category
🛠️
LifestyleTranscript
00:00 Now, Ratri is just around the corner
00:01 and I have a very interesting recipe for you today.
00:04 Today, we're making makki dhokla.
00:06 Let's see how to make it.
00:07 Usually, dhokla is made with besan as the main ingredient,
00:11 but today I'm making it with cornmeal.
00:14 Let's start.
00:15 I have one and a half cup of cornmeal here today.
00:18 This is not corn flour.
00:20 It is made out of corn
00:22 and it's a little crumbly to the touch.
00:24 First to this, we're going to add some jeera,
00:27 around one teaspoon,
00:28 one teaspoon of ajwain for a little bit of warmth.
00:31 When you rub the ajwain between your palms,
00:36 it releases the flavor a lot more.
00:39 Next, I'm adding in half a teaspoon of red chili powder.
00:42 You can adjust this to your liking.
00:44 One teaspoon of coriander powder,
00:46 half teaspoon of haldi,
00:48 and one-fourth teaspoon of garam masala,
00:50 a small pinch of hing,
00:52 and one teaspoon of fruit salt.
00:54 If you use baking soda,
00:56 make sure to use only one-fourth teaspoon of baking soda
00:59 because it gives off a very strong taste.
01:01 Now to this, I'm going to add in methi,
01:04 which is fresh and chopped.
01:06 This is half a cup of chopped methi.
01:09 I've cleaned it, dried it, and then chopped it.
01:12 You can use other wintergreen veggies as well.
01:14 One-fourth cup of ground peas.
01:17 These are frozen peas that I've ground in the mixer.
01:20 If you're using fresh peas,
01:23 boil them for about five minutes,
01:25 let them cool down, and then grind them in the mixer.
01:28 Next, I'm adding in one teaspoon
01:30 of crushed ginger and chili.
01:32 And now we're going to bind this with dahi.
01:35 Dahi will ensure that your dhoklas are nice and soft
01:40 and will also give a bit of sour taste
01:42 once they are steamed.
01:44 Using a fork, I'm just going to bring
01:46 all the ingredients together.
01:48 The methi and peas will also add
01:50 a little bit of moisture to the mixture.
01:53 So make sure you mix it at this stage
01:55 before adding in any water.
01:57 Let's season this with salt.
01:59 And then I'm going to add water,
02:02 two tablespoons at a time, to make a stiff dough.
02:04 As you start kneading this,
02:08 you will know that there's a difference
02:09 between using makkai flour and whole wheat flour.
02:14 This dough does not stick to your hands at all,
02:16 and we haven't used any oil so far.
02:19 This is also a gluten-free flour,
02:22 so the dough will always be crumbly.
02:24 As you can see, with just two tablespoons of water,
02:27 I'm able to form a nice, stiff dough,
02:30 but I can still see some cracks here and there,
02:33 so I'm going to add in just one more tablespoon of water
02:37 to get rid of all those cracks.
02:39 Now we're going to portion this into small dhoklas.
02:48 So the shape of this dhokla is somewhere
02:50 in between a medu vada and an idli.
02:54 Just take a small portion of the dough,
02:56 roll it between your palms,
02:58 flatten it out,
03:00 smoothen the sides,
03:02 and make a hole through the center,
03:05 but don't go all the way through it.
03:07 This ensures that the dhokla is cooked
03:11 from the center as well,
03:13 because usually the center is the thickest part
03:15 of the dhokla.
03:16 Of course, you can make it smaller or bigger
03:19 as per your choice.
03:20 The bigger you make it, the longer it will take to steam.
03:23 We're going to steam these makkai dhoklas in a steamer.
03:37 I have a pan here which has some perforations in it.
03:40 I'm going to oil it so that the dhokla doesn't stick to it.
03:44 Place the dhokla one by one,
03:48 a little apart from each other.
03:50 Because they might swell up while steaming.
03:54 One in the center.
03:56 I have a pot of water here, and the water is simmering.
03:59 To this, I'm going to add in my steaming dish.
04:03 You can also use an idli pot for this if you want.
04:06 I'm going to cover this and steam it
04:09 for 15 to 18 minutes.
04:11 When it starts bouncing back when you touch it,
04:17 you will also notice that there are some cracks.
04:20 You can also put a toothpick through it
04:22 to make sure that there's no residue left on it.
04:26 The dhokla is ready to serve.
04:28 Serve this with lots of ghee
04:42 and a spicy green chutney on the side.
04:44 You can also give this a nice tadka
04:46 of jeera and mustard seeds,
04:49 along with a little bit of hing and curry leaves.
04:52 You can also serve this with dal if you like.
04:55 Try this recipe out and let me know how it turns out.
04:58 I'll see you next time.
04:59 [MUSIC PLAYING]