Name: Maize Dhokla (Makki Ka Dhokla) recipe by Zeenath Fathima at BetterButter
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 6
Ingredients: Maize flour - 2 Cups; Buttermilk - 1 cup; Warm water - 3/4 cup; lemon juice - 1 tbsp; salt - 1 tsp; Turmeric - 1/2 tsp; Green chilies, finely chopped - 2; Crushed coriander seeds - 1 tbsp; Curry leaves, chopped - Few; Sesame seeds oil - 1 tbsp; Asafoetida - 2 pinches; ENO fruit salt - 2 tbsp; For Tempering : Sesame seeds oil - 11/2 tbsp; Dry red chilies - 3 - 4; Curry leaves - few; Black mustard seeds - 1 tbsp; Sesame seeds - 2 Tbsp; Grated Coconut - 1/2 cup

ABOUT Maize Dhokla (Makki Ka Dhokla) RECIPE

A very popular one in Rajasthan and Malwa region of Madhya Pradesh. It is a complete meal in itself. Loaded with protiens, carbohydrates and vitamins. It looks similar to suji dhokla or khaman dhokla except the main ingredient, since the main ingredient here is maize flour or yellow cornmeal. This is served with Rajasthani pancharatna dal or boora shakkar, but it can be relished with any chutney of one's own choice. This is a yummy and nutritious variation to the other two made very commonly.

Ingredients Serving: 6

Maize flour - 2 Cups
Buttermilk - 1 cup
Warm water - 3/4 cup
lemon juice - 1 tbsp
salt - 1 tsp
Turmeric - 1/2 tsp
Green chilies, finely chopped - 2
Crushed coriander seeds - 1 tbsp
Curry leaves, chopped - Few
Sesame seeds oil - 1 tbsp
Asafoetida - 2 pinches
ENO fruit salt - 2 tbsp
For Tempering : Sesame seeds oil - 11/2 tbsp
Dry red chilies - 3 - 4
Curry leaves - few
Black mustard seeds - 1 tbsp
Sesame seeds - 2 Tbsp
Grated Coconut - 1/2 cup

Instructions

Make a thick batter with all the ingredients listed before tempering. Cover and set aside for 30 minutes at least.
Grease a plate and keep a vessel with some water to boil for steaming.
Just before pouring the batter in the greased plate for steaming, add in ENO and mix lightly. Steam the dhokla for 12 to 15 minutes.
Check wit ha toothpick. If it comes out clean then the dhokla is done. Add the tempering and sprinkle lots of grated coconut and sesame seeds on top.
Serve hot with any chutney of your choice.

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