2 Cups Maize Flour
1 Cup Curd
2 Green Chillies, finely chopped
1/2 Inch Piece of Ginger, grated
1/2 Cup Coriander leaves
1 gm Hing
5 gms Garlic
40 gas Spinach.
2 gms Ajwain
50 gms Radish
30 gms Radish Leaves
1 tsp Cumin Seeds
1 tsp Black Mustard Seeds Powder
1 tsp Red Chilli Powder
1 tsp Fennel Seeds
1 tsp Turmeric Powder
1 tsp Coriander Powder
1.5 tsp Salt, or according to taste
1/2 tsp PAPAD KHAR or Baking Soda
1.5 Cups Water
For the Tempering
1 Teaspoon Black Mustard Seeds
2 Green Chillies
1 Teaspoon Cumin Seeds
1 teaspoon sesame seeds
10-12 Curry Leaves
- Firstly, in a big bowl add some papad khar in water so that it helps the dhokla to rise if not pappad khar you can also use some baking soda.
- Then add some curd, some makai ka atta then add in some grated mooli and ginger, then some chopped garlic, coriander leaves, chopped mooli leaves and some chopped green chillies and some hing dissolved in water and finally some lemon juice to it, all of this will give a nice flavour to the dough.
- Now combine everything and then add some chopped Palak and some dried masalas like jeera, some salt, some coriander powder, some turmeric powder some red chilli powder, some saunf and some mustard powder and finally add some groundnut oil into the mixture and knead it well to make it soft and smooth dough with lukewarm water.
- Now divide the dough into equal portions and make round balls and then flatten them, and press it slightly in the centre with your finger
- Then add one glassful of water in an idli cooker / regular cooker and pre-heat it.
- And then grease the idli moulds and add the makai dhokla in it and steam dhoklas for 15 to 20 minutes and keep the flame low.
- , Your makai dhoklas are ready.
- For tadka
- Add some oil in a pan and as it heats up add some jeera and mustard seeds to it, as it crackles add few curry leaves and chopped green chillies and finally some sesame seeds add sauté it for a minute and add the tempering on the makai ka dhokla.
- Your makai ka dhokla is ready!