I had an unopened packet of Makai/Maize/Yellow Corn Flour/Aata/Meal. I found this recipe online and decided to try for breakfast. Maize Flour is gluten free too! Such a guilt-free treat this was, I ended up eating too many! The end result felt more like Baati than Dhokla. But I loved it nevertheless. I paired this with a spicy green chutney, mix lentil dal, a dollop of ghee and a dash of lemon juice!
500 grams Makai Aata (Yellow Maize Flour)
2 Tsp Mustard Seeds
2 Tsp Cumin Seeds (Jeera)
2 Tsp Fennel Seeds (Saunf)
2 Tsp Kashmiri Red Chilli Powder
2 Tsp Turmeric Powder
2 Tsp Coriander Powder
1 Tsp Baking Soda
2 Green Chillis, Finely Chopped
1 Inch Grated Ginger (Optional)
1/2 Cup Finely Chopped Coriander Leaves (Optional)
Salt to taste
1 Cup Green Peas, Crushed
2 Tbsp Oil
2 Tsp Mustard Seeds
2 Tsp Cumin Seeds
1 Green Chilli (Optional)
1 String Curry Leaves (Optional)
- In a large mixing bowl, add the maize flour.
- To this add all the items mentioned in the ingredients list, except water. I didn’t add Coriander leaves and ginger. So you can skip ingredients you don’t have.
- Now add water little at a time, while kneading the dough. So 500 grams measured around 4 cups with my teacup. And I used around 3.5 cups of water.
- The consistency of the dough should be soft and malleable just like Roti dough.
- Divide the dough into equal balls. You can size them, the way you prefer. I made big enough to fit my one rack of Idli stand. The rest I cooked in boiling water. I’ll explain both ways.
- So once you have the portions ready, flatten each dough ball like a super thick disc and make a hole in the center with your finger. Just like Medu Vada but just half way. You can check pictures below to help better understand.
- Now I tried making this using the steamer method as well as the boiling method.
- For the Steamer Method, add water in your steamer. I used my Idli cooker. I placed one empty stand first and then on the stand above it, I placed my 4 big dough balls after greasing the moulds. Close the steamer lid and a on high flame, steam for 15 minutes. Take them out and let them cool.
- For the Boiling Method, add water in a deep wide pan. Depending on the width of your pan, add the dough balls carefully. Let them boil and cook on a high flame for 5-6 minutes. When they start floating on top, you’ll know they are cooked and you can switch off the flame. Transfer them onto a plate and let them cool and dry for sometime.
- Both methods gave the same result. I preferred the boiling method since it takes lesser amount of time and I can fit in more without the hassle of using a lot of utensils.
- Now in a wide pan, heat oil and splutter the ingredients mentioned in the Tempering section.
- Add the steamed/boiled dough balls and sauté them on a low flame, flipping multiple times to evenly roast both sides.
- Transfer them to a plate and serve with Chutney and Dal.
- Check the recipe for Spicy Green Chutney and Mix Dal!