Makki ka Dhokla

Instructions

1. 1

   In a large mixing bowl, combine the coarse cornmeal, curd, chopped fenugreek leaves, grated ginger, green chili, turmeric powder, red chili powder, coriander powder, asafoetida, carom seeds, salt, sugar, and 2 tablespoons of oil. Mix everything well.

2. 2

   Gradually add water while mixing to form a thick, lump-free batter. The consistency should be similar to that of a thick pancake batter. Cover the bowl and let the batter rest for 20-30 minutes. This allows the cornmeal to absorb moisture and soften.

3. 3

   While the batter rests, prepare your steamer. Fill a large pot or steamer with 2 inches of water and place a stand inside. Bring the water to a rolling boil over medium-high heat. Meanwhile, grease a 7 or 8-inch round pan (thali) with oil.

4. 4

   Once the water is boiling, add the baking soda to the rested batter. Gently mix in one direction for about 30 seconds until the batter becomes light and frothy. Do not overmix. Immediately pour the batter into the greased pan.

5. 5

   Carefully place the pan on the stand in the steamer. Cover with a lid (wrap the lid in a kitchen towel to prevent condensation from dripping onto the dhokla) and steam on medium heat for 15-20 minutes. Insert a toothpick or knife into the center; if it comes out clean, the dhokla is cooked.

6. 6

   Turn off the heat and carefully remove the pan from the steamer. Let it cool for 5-10 minutes before cutting it into diamond or square-shaped pieces.

7. 7

   Prepare the tempering. Heat the remaining 2 tablespoons of oil in a small pan over medium heat. Add the mustard seeds and allow them to crackle. Then, add the cumin seeds, sesame seeds, and curry leaves. Sauté for 30 seconds until fragrant.

8. 8

   Immediately pour the hot tempering evenly over the cut dhokla pieces. Garnish with freshly chopped coriander leaves. Serve warm with green chutney or a cup of tea.