• Makki Ka Dhokla With Dal
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INGREDIENTS


Makki Ka Dhokla With Dal

Servings - 2 - 3

 

INGREDIENTS

(For Dal)
Split pigeon peas - 50 grams

Split mung beans - 50 grams

Split red lentils - 50 grams

Split bengal gram - 50 grams

Split green mung beans - 50 grams

Water - 2 litres, divided

Turmeric - 1 teaspoon

Salt - 1 teaspoon

Ghee - 2 teaspoons

Cumin seeds - 1 teaspoon

Mustard seeds - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Cinnamon stick - 1 inch

Garlic - 1/2 teaspoon

Ginger - 1 teaspoon

Onions - 80 grams

Tomato - 120 grams

Green chili - 1/2 teaspoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Coriander powder - 1 teaspoon

Dry fenugreek - 1 teaspoon

 

(For Makki Ka Dhokla)

Green peas - 100 grams

Maize flour - 250 grams

Fenugreek leaves - 10 grams

Coriander - 2 teaspoons

Carom seeds - 1/2 teaspoon

Cumin seeds - 1 teaspoon

Asafoetida - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Garam masala - 1/4 teaspoon

Red chili - 1/2 teaspoon

Coriander powder - 1 teaspoon

Green chili paste - 1 teaspoon

Salt - 1 teaspoon

Curd - 100 grams

Baking soda - 1/4 teaspoon

Oil - 30 milliliters

Water - 30 milliliters

 

 

PREPARATION

(For Dal)

  1. In a bowl, add 50 grams split pigeon peas, 50 grams split mung beans, 50 grams split red lentils, 50 grams split bengal gram, 50 grams split green mung beans, 1 litre water and soak for 30 minutes.
  2. Take a pressure cooker, add the soaked lentils in it, add 1 litre water, 1 teaspoon turmeric, 1 teaspoon salt and cover it with lid.
  3. Cook until you hear 2 whistles.
  4. Open the lid and remove it from heat.
  5. Heat 2 teaspoons ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1/2 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 1 cinnamon stick and stir well.
  6. Add 1/2 teaspoon garlic, 1 teaspoon ginger and stir for 2 - 3 minutes.
  7. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
  8. Now, add 120 grams tomato, 1/2 teaspoon green chili and mix it well.
  9. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  10. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder and mix it well.
  11. Then, add the cooked dal in it and mix it well.
  12. Cook for 8 - 10 minutes on medium heat.
  13. Add 1 teaspoon dry fenugreek and mix it well.
  14. Cook for another 3 - 5 minutes on medium heat.
  15. Remove it from heat and keep aside.

 

(For Makki Ka Dhokla)

  1. In a blender, add 100 grams green peas and blend well.
  2. In a mixing bowl, add 250 grams maize flour, 10 grams fenugreek leaves, 2 teaspoons coriander, 1/2 teaspoon carom seeds, 1 teaspoon cumin seeds, 1/2 teaspoon asafoetida, 1/2 teaspoon turmeric, 1/4 teaspoon garam masala, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon green chili paste, blended green peas, 1 teaspoon salt, 100 grams curd, 1/4 teaspoon baking soda and mix it well.
  3. Add 30 milliliters oil and mix it well.
  4. Then, add 30 milliliters water and mix it well to make a smooth soft mixture.
  5. Rest the mixture for 5 - 10 minutes.
  6. Take some mixture in your hands and shape it into a ball. Press in the center with your finger.
  7. Place it in a steamer.
  8. Cover it with lid and steam for about 20 minutes.
  9. Open the lid and remove it from the steamer.
  10. Serve with prepared dal.