Makki ka dhokla aur dal

Hello Frens
Hopefully you all are enjoying winters.. Apne bhi winters ka swag ke saath swagat kiya hoga😉😉😉😉😉😉. Winters ka swag h makki ki roti, sarson ka saag, mungphali -gur, gazar ka halwa. Based on regional variations different kind of food is eaten in different states. In our Rajasthan one more winter delicacy is very much heart loving -------Rajasthani Makki ka dhokla...😋😋😋😋😋..
just by the name my mouth starts watering.

Makki or corn is primarily eaten in winters due to its nutritional properties.
The benefits of corn are discussed in my earlier recipes--- corn bhel(http://dejiman.blogspot.in/2017/10/corn-bhel.html). So you can refer to the link.
Dhokla is basically a steamed conical shaped dough made with makki (corn) flour,  bajra (pearl millet) flour, or wheat flour.
It is mainly served with dal, kadhi etc. One more variant of dhokla can be made with muli palak ki sabji known as 'muli palak ka dhokla'.
Preparation time: 40-45 minutes
Serves: 3-4 people

Ingredients:
For dhokla-----
For dal-----

Method:
  1. Wash all the dals thoroughly and soak them in water for 10 minutes.
  2. Put all the dals in the pressure cooker and add turmeric powder, salt and required amount of water and close the lid.
  3. Cook on high flame until a whistle comes and then cook for 10 minutes on simmer flame.
  4. Meanwhile prepare the dough for dhoklas
  5. In a flat plate (paraat) take the corn flour. now add crushed coriander seeds, red chili powder, hing, baking soda, papad khar, fennel seeds and salt to it.
  6. Mix all the ingredients thoroughly.
  7. Start kneading the dough. In the ingredients, i have mentioned 1+1/2 cup of water.
  8. So when you start kneading the dough slowly add 1 cup of water and make a smooth dough.
  9. Now slowly add another 1/2 cup of water as per the conditiion of the dough. The dough should be smooth. 
  10. Continously knead the dough untill it becomes smooth. Adding OF WATER ALSO DEPENDS ON THE QUALITY OF THE CORN FLOUR. If the flour is very finely grinded then it will require more water.
  11. Now divide the dough into  equal parts and make a ball of each as shown in the pic.
  12. Now with the help of your hands flatten the dough and now give it a shape of dome with the help of your hand and make a hole at the top of the dome for the steam to pass through it. For giving perfect shape to the dhokla please refer to the pics below.


  13. Now take an idli steamer as shown in  the pic. Fill it with around 1-2 glasses of water and then put the mesh plate on it.

  14. On the plate arrange the dhoklas in such a way that the steam should pass individually from each dhokla.
  15. Now cover the steamer and cook for around 30-35 minutes.
  16. Meanwhile, prepare the tempering for dal.
  17. In a wok/kadhai, heat some ghee.
  18. Now add cumin seeds, hing to the heated ghee. Add chopped tomatoes, green chili, grated ginger, red chili and coriander powder  to it. Let the tomatoes get cooked completely and then add to the boiled dal.
  19. Garnish it with fresh coriander.
  20. After 30 minutes, open the steamer and check the dhoklas.

  21. Take out one of them and taste a little piece. If the dough turns out cooked then it is done.

  22. Serve it with either ghee, refined oil or sesame seed oil as per your choice.
Note:
  1. Rajastani people serve dhoklas with either refined groundnut oil or sesame seed oil. But it can also be served with ghee.
  2. Papad khar is an alkaline salt with major components as Sodium carbonate and Sodium bicarbonate. It is easily available at shopping sites like amazon and can also be bought from local pansari shop.
  3. The picture of steamer is given only for reference purpose. You can use any steamer which you have in your house to make idlis etc.
  4. Amount of water to knead the dhokla dough can be adjusted according to the coarseness of the flour.



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