Makki Dhokla | Exclusive Navratri Fastfood Makki Dhokla Recipe | Chef Bhumika - video Dailymotion

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Makki Dhokla | How to Make Delicious Makki Dhokla at Home  | Exclusive Navratri Fastfood Makki Dhokla Recipe | Navratri Fastfood | Makki Ka Dhokla | Makki Atta Dhokla | Makki Atta Dhokla Recipe | Makki Dhokla Recipe | Fast Food Makki Dhokla | Navratri Makki Dhokla | Snacks Recipe | Quick & Easy | Rajshri Food  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

Transcript

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]

Makki Dhokla | Exclusive Navratri Fastfood Makki Dhokla Recipe | Chef Bhumika

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