Makke Ka Fried Dhokla

Recipe for making Makka ka Dhokla to be eaten as a snack:

Ingredients for Makka ka Dhokla eaten as a snack:

Makke ka Fried Dhokla

1.      750 grams of coarse makka flour. Coarse ground makka atta is not readily available in most of the supermarkets. Most probable places to find this atta are in supermarkets that specialize in Indian grocery articles.

2.      100 grams moong daal mogar, yellow moong daal.

3.      1 cup butter milk or curd or liquefied yogurt.

4.      200 grams pure ghee for dhokla immersion.

5.      1 teaspoon salt.

6.      ½ teaspoon each of red chili powder and cumin seed (jeera).

7.      Pinch of asfoitida, Heeng.

8.      1 teaspoon papad khar. If papad khar is not available, use ¼  teaspoon baking soda.

9.      1.5 cup finely chopped vegetable mixture (peas, cauliflower, carrot, corriander and onion)

10.  1 tea spoon ginger-garlic-green chili paste.

11.  Water to make dough.

12.  Water to steam the dhokla.

13.  Cooking oil for deep frying.

How to make makka ka dhokla:

1.      Soak moong ka mogar for three hours.

2.      Drain the water and mix makka ka atta, moong ka mogar, salt, red chili powder, jeera, asfoitida (heeng) and papad khar or baking soda.

3.      Add ginger-garlic-green chili paste and chopped vegetables.

4.      Add butter milk. Add water if required.

5.      Make stiff dough.

6.      Prepare balls of dough of the size larger than ping pong ball and smaller than tennis ball.

7.      Flatten the top and bottom surfaces so that the dhokla does not roll on its own.

8.      Boil water in a large vessel. Cover the boiling water with a sieve or perforated metal lid.

9.      Put the dough balls over the sieve or lid and cover them with yet another inverted vessel. Steam them for 20-25 minutes. Best idea is to place the balls on a stand in a rice cooker and steam.

10.  Remove the balls from steaming unit.

11.  Cut the steamed dhokla into four pieces with a knife.and deep fry in hot oil.make sure the oil is very hot to avoid dhokla absorbing the oil.

12.  Serve with green chutney or ketchup.