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A savory steamed cake from Rajasthan made with cornmeal and fresh fenugreek leaves. It's soft, spongy, and perfectly spiced, making for a delightful and healthy breakfast or snack.
For 4 servings
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.
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.
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.
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.
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.
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.
This recipe goes great with these complete meals
A savory steamed cake from Rajasthan made with cornmeal and fresh fenugreek leaves. It's soft, spongy, and perfectly spiced, making for a delightful and healthy breakfast or snack.
This rajasthani recipe takes 60 minutes to prepare and yields 4 servings. At 494.33 calories per serving with 10.02g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or side.
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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.
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.
For added nutrition and texture, mix in 1/4 cup of grated bottle gourd (lauki) or sweet corn kernels into the batter.
Add a pinch of garam masala to the batter for extra warmth and aroma, or a tablespoon of lemon juice for more tanginess.
Serve with a side of Rajasthani garlic chutney (lehsun ki chutney) or sweet tamarind chutney for an authentic flavor combination.
Cornmeal (makki ka atta) is a whole grain that provides a good amount of dietary fiber, which aids digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Fenugreek leaves (methi) are a source of Vitamin K and calcium, both of which are essential for maintaining strong and healthy bones.
The use of curd (yogurt) in the batter introduces beneficial probiotics, which support a healthy gut microbiome, improve digestion, and boost immunity.
Yes, it's a healthy dish. It is steamed, not fried, making it low in oil. Cornmeal provides dietary fiber, and fenugreek leaves are rich in vitamins and minerals. The use of curd also adds probiotics, which are beneficial for gut health.
One serving, which is approximately 3 pieces (160g), contains around 280-320 calories. The exact count can vary based on the type of curd and amount of oil used.
This usually happens for two main reasons: either the batter was overmixed after adding the baking soda, which deflates the air bubbles, or the batter was not steamed immediately after the baking soda was added. The leavening reaction is instant, so timing is crucial.
Absolutely. You can substitute 1 cup of fresh methi with 3 tablespoons of dried fenugreek leaves (kasuri methi). Soak the kasuri methi in warm water for 10 minutes before adding it to the batter. Finely chopped spinach is another good alternative.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To restore its softness, reheat by steaming for 3-4 minutes or by sprinkling a little water and microwaving for 30-45 seconds.
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