Instant Makai Methi Dhokla Recipe, a Healthy Tea-Time Snack
Makai Methi Dhokla is a variation to the popular Gujarati snack made from rava (semolina), gram flour, curd, spices, herbs, and two main ingredients – makai (sweet corn) and methi (fenugreek leaves). It is then later topped with a delicious tadka (tempering) of mustard seeds, sesame seeds, and green chilies.
These makai methi dhoklas are light, fluffy, and a healthier option with a unique twist on the classic recipe. Semolina, being the main ingredient, makes them easy to digest.
These savory Makai Methi Dhoklas can be prepared instantly in 30 minutes, thanks to the magical work of fruit salt (ENO) that helps in quick fermentation. These makai methi dhoklas are perfect for breakfast, an evening snack, a light snack for weight loss, or as a side dish with any meal. You can even pack them in your kid’s tiffin for a quick and delicious break-time snack. If you have unexpected guests, these makai methi dhokla dishes will impress them.
To make soft and fluffy Makai Methi Dhokla instantly, follow these tips:
- Prepare a medium-thick consistency batter.
- Makai (corn) and methi will release some water while steaming, so do not add too much water while preparing the batter.
- To incorporate air in the batter, always beat in one direction.
- Preheat the plate for at least 5 minutes before adding the fruit salt.
- Mix the batter quickly after adding the fruit salt and transfer it to the plate immediately for steaming.
- Allow the dhoklas to cool before cutting them into pieces.
Watch the video, follow the step-by-step instructions provided with the photos, and make these makai methi dhoklas effortlessly and relish them any time of the day. The video has subtitles in Hindi – if you are looking for a makai methi dhokla recipe in Hindi.
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Table of Contents
Recipe Video
Recipe Card
Instant Makai Methi Dhokla Recipe, a Healthy Tea-Time Snack
Ingredients
- 1 cup Rawa / Semolina
- ½ cup Curd / Yogurt
- 2 tbsp Gram Flour
- ½ cup Fresh Fenugreek Leaves / Methi Finely chopped
- ½ cup Sweet Corn or Makai Slightly crushed
- ¼ cup Fresh Coriander
- 2 tbsp Chili Paste
- 1 tbsp Ginger Paste
- Half Lemon Juice
- 1 tbsp Oil
- ¼ tsp Asafoetida
- ¼ tsp Turmeric Powder
- 1 tsp ENO
- Red Chili Powder Optional
- Salt as per taste
Tempering / Tadka ingredients
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 2 to 3 Green Chilies chopped
- 1 tsp White Sesame Optional
- Fresh Coriander
Instructions
- Add 1 cup of rava or semolina, 3 tbsp of gram flour, and ½ cup of curd or yogurt in a mixing bowl and mix it well.
- Add water in batches and prepare a medium-thick consistency batter.
- Half a cup of water is used to prepare the batter.
- Beat the batter in one direction for a minute or two.Tip*- Air will incorporated in the batter.
- Rest the batter for 10 minutes.
- After 10 minutes, beat the batter in one direction for a minute or two.
- Add 2 tbsp chili paste, 1 tbsp of ginger paste, ½ cup of finely chopped fresh fenugreek leaves, ½ cup of slightly crushed sweet corn or makai, and ¼ cup of fresh coriander leaves.
- Add a juice of half lemon, 1 tbsp of oil, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, and salt as per taste.
- Mix all the ingredients until well combined.Tip*- Ensure you mix in one direction
- The consistency of the batter is medium thick.
- The corn and fenugreek leaves will also release some water. The consistency of the batter is the primary step in this recipe.
- Grease the plate and place it in the steamer to heat up for 5 minutes. Cover the steamer or the pan.
- Add 1 tsp of ENO and two tbsp of water and immediately mix the ingredients in one direction.Tip*- Ensure you mix the batter in one direction quickly.
- Quickly transfer the batter to the plate.
- Ensure the batter is spread evenly over the plate.
- Sprinkle some red chili powder which is completely optional
- Cover and steam the dhoklas on a high flame for 10 minutes.
- After 10 minutes, insert a knife and check. The dhoklas are ready if the knife comes out clean, or steam them for a few more minutes.
- Apply a little oil to the steamed dhoklas so they do not dry out.
- Allow the dhoklas to cool down for 5 to 10 minutes to cut into pieces easily.Tip*- When you cut them in hot, they tend to break.
- Add 2 tbsp of oil in a small pan. Once the oil is hot, add 1 tsp of mustard seeds and allow to crackle. Add 2 to 3 green chilies, 1 tsp of white sesame seeds, and 1 tbsp of fresh coriander leaves.
- Spread the tempering over the dhoklas and garnish it with some fresh coriander.
- Cut the dhoklas in the desired shape.
- Enjoy them with chutney and hot masala chai at teatime or as a side dish with any meal.
How to Make Instant Makai Methi Dhokla at Home Step-by-Step Photos
- Add 1 cup of rava or semolina, 3 tbsp of gram flour, and ½ cup of curd or yogurt in a mixing bowl and mix it well.
- Add water in batches and prepare a medium-thick consistency batter.
- Half a cup of water is used to prepare the batter.
- Beat the batter in one direction for a minute or two. Tip*- Air will incorporated in the batter.
- Rest the batter for 10 minutes.
- After 10 minutes, beat the batter in one direction for a minute or two.
- Add 2 tbsp chili paste, 1 tbsp of ginger paste, ½ cup of finely chopped fresh fenugreek leaves, ½ cup of slightly crushed sweet corn or makai, and ¼ cup of fresh coriander leaves.
- Add a juice of half lemon, 1 tbsp of oil, ¼ tsp of asafoetida, ¼ tsp of turmeric powder, and salt as per taste.
- Mix all the ingredients until well combined. Tip*- Ensure you mix in one direction.
- The consistency of the batter is medium thick.
- The corn and fenugreek leaves will also release some water. The consistency of the batter is the primary step in this recipe.
- Grease the plate and place it in the steamer to heat up for 5 minutes. Cover the steamer or the pan.
- Add 1 tsp of ENO and two tbsp of water and immediately mix the ingredients in one direction. Tip*- Ensure you mix the batter in one direction quickly.
- Quickly transfer the batter to the plate.
- Ensure the batter is spread evenly over the plate.
- Sprinkle some red chili powder which is completely optional.
- Cover and steam the dhoklas on a high flame for 10 minutes.
- After 10 minutes, insert a knife and check. The dhoklas are ready if the knife comes out clean, or steam them for a few more minutes.
- Apply a little oil to the steamed dhoklas so they do not dry out.
- Allow the dhoklas to cool down for 5 to 10 minutes to cut into pieces easily. Tip*- When you cut them in hot, they tend to break.
- Add 2 tbsp of oil in a small pan. Once the oil is hot, add 1 tsp of mustard seeds and allow to crackle. Add 2 to 3 green chilies, 1 tsp of white sesame seeds, and 1 tbsp of fresh coriander leaves.
- Spread the tempering over the dhoklas and garnish it with some fresh coriander.
- Cut the dhoklas in the desired shape.
- Enjoy them with chutney and hot masala chai at teatime or as a side dish with any meal.
FAQs
What are dhoklas made of?
Dhoklas are a type of fermented savory snack that are typically made using a mixture of rice and gram flour, combined with various spices and herbs. Nowadays, different variations of Dhoklas are made using ingredients such as semolina, moong dal, pigeon dal, mixed dal, and more, in place of rice or gram flour.
How does dhokla taste like?
Dhoklas are a delicious fermented snack from Gujarat made with rice and gram flour, spices, and herbs. They’re soft, fluffy, sweet, savory, and spicy. Perfect for tea-time with green chutney, or as a snack anytime.
What is makai methi dhokla made of?
Makai Methi Dhokla is a variation to the popular Gujarati snack made from rava (semolina), gram flour, curd, spices, herbs, and two main ingredients – makai (sweet corn) and methi (fenugreek leaves). It is then later topped with a delicious tadka (tempering) of mustard seeds, sesame seeds, and green chilies.
How can you make the dhoklas without fermentation?
Thanks to the magical properties of fruit salt (ENO), quick fermentation is achievable, and dhoklas can be prepared instantly anytime.
What is the role of fruit salt in making dhoklas?
Fruit salt not only leavens the batter but also contributes to making it fluffy, resulting in beautifully risen cakes while steaming.
What can I use instead of ENO?
Baking soda is an alternative to fruit salt (Eno) when making dhoklas. However, using excess baking soda can cause the batter to turn red, which is not healthy to eat. Therefore, fruit salt is the best and safest option for preparing dhoklas.
Conclusion
This Makai Methi Dhokla recipe provides a unique twist to the traditional dhokla recipe, resulting in soft and fluffy dhoklas. These dhoklas can be prepared quickly, in just 30 minutes, making them perfect for breakfast, tea-time, office and kids tiffin, weight loss and diet plan snack, or a side dish to relish anytime. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.