Name: Maggi Dhokla Cupcake recipe by Vandana Jangid at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 1 small packet of Maggi; Ingredients for dhokla batter: 1 cup Besan/ Chickpea Flour; 1 tablespoon Semolina (rava/sooji); 1½ tsp Lemon juice; 1/2 tsp baking soda; 1/2 or little more cup Water; 1/4 cup Curd (yogurt); 1 teaspoon Oil (for greasing); 1/2 teaspoon Salt, or to taste; For Tempering: 2 Tablespoons Oil; 1/2 teaspoon mustard seeds; 1 tablespoon sugar; 2 tablespoons chopped Coriander Leaves; 2 tablespoons grated Fresh Coconut; 1 pinch Asafoetida (hing); 1/3 cup water

Ingredients Serving: 10

1 small packet of Maggi
Ingredients for dhokla batter: 1 cup Besan/ Chickpea Flour
1 tablespoon Semolina (rava/sooji)
1½ tsp Lemon juice
1/2 tsp baking soda
1/2 or little more cup Water
1/4 cup Curd (yogurt)
1 teaspoon Oil (for greasing)
1/2 teaspoon Salt, or to taste
For Tempering: 2 Tablespoons Oil
1/2 teaspoon mustard seeds
1 tablespoon sugar
2 tablespoons chopped Coriander Leaves
2 tablespoons grated Fresh Coconut
1 pinch Asafoetida (hing)
1/3 cup water

Instructions

On medium flame in a bowl Boil maggi in water with mixing of maggi masala.
Take a bowl and mix all ingredients mentioned in dhokla batter.
Now take cupcakes mould. Grease it with oil. Pour 1 tbsp dhokla batter and then prepared Meggi and again dhokla batter over it.
take 2 or 3 cups water in steamer/kadai/cooker at bottom and heat it over medium flame. Make sure that steamer is at least 4-5 minutes heated before placing the cupcake mould (filled with batter) in it.
Now place cupcakes mould in pan and cover it with lid. Steam it for 5 minutes.
For tempering: Take a pan add oil.
Now add mustard seeds when it starts crackling then add hing and lemon juice.
Add water, sugar and coconut powder.
Let it boil then turn off the flame.
Now pour this on prepared dhoklas. Maggie dhokla is ready to serve.
Serve it with tomato sauce.

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