Name: Steamed Savory Cornflour Buns/ Makki ke Dhokle recipe by Sanjeeta KK at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 2 cups coarse corn flour; 1 onion; 2 tbsp sesame oil; 1 tsp Papad khar or Äµ tsp. baking soda; Herbs and spices; 1 tsp dry fenugreek leaves; 5-6 garlic cloves; 3 green chilies; 1 tsp grated ginger; 1 tsp. dry coriander seeds; 1 tsp. aniseed; 1/2 tsp. cumin seeds; 1/4 tsp Turmeric powder; Warm water; Salt to taste; Lentil curry/Daal Ingredients:-; 1/4 cup split back gram; 1/4 gram Bengal gram; 1 onion; 2 tbsp Oil; 1/2 tsp. grated Ginger; 1 tsp. Lemon juice; 2 Green chilies; 1/2 tsp. Cumin seeds; 1/2 tsp. Red chilly powder; 1/2 tsp Garam masala; A pinch of Asafetida powder; 1/2 tsp. Turmeric powder; Water as required; Coriander leaves

Ingredients Serving: 3

2 cups coarse corn flour
1 onion
2 tbsp sesame oil
1 tsp Papad khar or Äµ tsp. baking soda
Herbs and spices
1 tsp dry fenugreek leaves
5-6 garlic cloves
3 green chilies
1 tsp grated ginger
1 tsp. dry coriander seeds
1 tsp. aniseed
1/2 tsp. cumin seeds
1/4 tsp Turmeric powder
Warm water
Salt to taste
Lentil curry/Daal Ingredients:-
1/4 cup split back gram
1/4 gram Bengal gram
1 onion
2 tbsp Oil
1/2 tsp. grated Ginger
1 tsp. Lemon juice
2 Green chilies
1/2 tsp. Cumin seeds
1/2 tsp. Red chilly powder
1/2 tsp Garam masala
A pinch of Asafetida powder
1/2 tsp. Turmeric powder
Water as required
Coriander leaves
Salt to taste

Instructions

Finely chop the onion, green chillies, also grate a small piece of ginger.
Crush the garlic cloves and dry coriander seeds roughly and keep aside.
If you use Papad khar, you can soak it in a little warm water beforehand. However, you can also opt to use ½ tsp of baking powder instead as well.
Take a large bowl and add in the corn flour, onion, green chillies, turmeric powder, dried fenugreek leaves, aniseeds, cumin seeds, crushed coriander seeds, salt and mix it well.
Next pour the Papad khar into the bowl, along with oil and a little warm water. Blend all these ingredients well to make it a soft dough.
Form marble sized dough shapes, then roll it into a circle, flatten it and pierce the centre to make a large hole in it.
In a pressure cooker, heat 2 cups of water and place an inverted strainer in it.
Place all the mini Dhoklas over the strainer, however note that the Dhoklas do not touch the water.
Remove the vent from the cooker and let them cook for 10 minutes on high heat. Then lower the heat and cook for another 10 minutes.
Once cooked, let the cooker cool down then take out all the Dhoklas from it. Store aside.
Lentil curry/Daal method:-
Take a pressure cooker and put in the split black gram, bengal gram,turmeric powder, grated ginger, green chillies and about 3 cups of water.
Let this cook for 4-5 whistles or for 15-20 minutes.
Once cooked, mash the lentils to form a creamy gravy.
Next, heat oil in a small pan and crackle cumin seeds in it. Take the pan off the heat, add in the red chilly powder and asafoeitda.
Carefully our this tempering over the lentil gravy.
Serve these steamed Makki ke Dhokle immersed along with the lentil curry.

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