By Vidushi Singh
Traditional Rajasthani food known as makki dhokla is cooked from cornmeal and is typically eaten for breakfast or as a snack.
1 cup makki ka atta (cornmeal) 1/4 cup besan (gram flour) 1/4 cup yogurt (dahi) 1/4 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon ginger paste 1/2 teaspoon garlic paste Salt, to taste 1/2 teaspoon baking soda 1 tablespoon lemon juice 1 cup water 2 tablespoons oil 1 teaspoon mustard seeds A pinch of asafoetida (hing) Fresh coriander leaves, chopped (for garnish)
In a mixing bowl, whisk together the cornmeal, gram flour, yogurt, turmeric powder, red chili powder, ginger paste, garlic paste, and salt to form a smooth batter.
Add water to the batter and mix well to form a smooth and flowing consistency. Keep the batter aside for 10 minutes.
Grease a dhokla plate or a thali with oil. Add baking soda and lemon juice to the batter and mix well.
Now Pour the batter into the greased plate and spread evenly. Steam the dhokla in a steamer for 15-20 minutes.
Once the dhokla is cooked, remove it from the steamer and let it cool for 5 minutes. Cut the dhokla into diamond or square-shaped pieces.
In a pan, heat oil and add mustard seeds. Once they start to splutter, add asafoetida and sauté for a few seconds.
Now Pour the tempering over the dhokla and garnish with fresh coriander leaves.
Makki dhokla is ready to serve. Garnish with coriander and serve it with chutney and enjoy!