Maize dhokla is made
of maize flour perked up with curds and mango puree for tanginess and other
masalas for spice.The highlight of the recipe is the mango puree to the batter,
which gives mangoy taste to the dhoklas. Adding fruit salt to the batter before steaming
ensures that the Dhokla is succulently
soft, while the coconut gratings enhances the taste! Enjoy this delectable
snack with a cup of hot chaai.
INGREDIENTS
Maize flour - ½ cup
Rava / semolina - ¾ cuo
Besan - 2 tbsps
Raw mango puree - 1 cup
Buttermilk - 1 cup + 1 cup to take mango puree
Ginger garlic
green chilli paste - 1 tbsp
Salt - to taste
Eno fruit salt -
1 ½ tsp
INGREDIENTS FOR SEASONING
Cooking oil - 2 tbsps
Mustard seeds - 1 tsp
Asafetida powder -
¼ tsp
FOR GARNISHING
Freshly grated
coconut - 2 tbsps
Coriander leaves
chopped - 2 tbsps
Mango pieces - 5 or 6 pieces
METHOD
Grate raw
mangoes and blend it with one cup of buttermilk and keep aside.
Take a bowl add
maize powder, ginger garlic green chilli paste, semolina, besan, salt, mango
puree and remaining one cup of buttermilk and keep aside for 30 minutes.
Meantime grease
a pan to steam the batter.
If you feel the batter is thick after 30 minutes
add some more buttermilk . should be in idli batter consistency.
Add a ½ tsps of
eno fruit salt with one table spoon of water and mix well it with the above
batter.
Pour the batter
into the greased pan and steam immediately for 15 to 20 minutes.
Mean time heat
oil in a pan add mustard seeds, asfoetida powder
Allow it to cool
and make square pieces and garnish it with seasonings, coriander leaves and
grated coconut.
Mango maize
dhokla is ready to serve
Serve with
coriander chutney or sweet chutney.
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