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 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. They are perfect for breakfast, as an evening snack, as 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, this dish is sure to impress.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Snacks
Cuisine: Indian
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Servings: 6serving
Ingredients
1cupRawa / Semolina
½cupCurd / Yogurt
2tbspGram Flour
½cupFresh Fenugreek Leaves / Methi Finely chopped
½cupSweet Corn or Makai Slightly crushed
¼cupFresh Coriander
2tbspChili Paste
1tbspGinger Paste
Half Lemon Juice
1tbsp Oil
¼tsp Asafoetida
¼tsp Turmeric Powder
1tspENO
Red Chili Powder Optional
Salt as per taste
Tempering / Tadka ingredients
2tbsp Oil
1tspMustard Seeds
2 to 3 Green Chilies chopped
1tspWhite SesameOptional
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.