Name: Millet Corn Methi Dhokala recipe by Manisha Shukla at BetterButter
Prep time: 240 min
Cook time: 20 min
Total time: 260 min
Yield: 5
Ingredients: Millet 1/2 cup; Corn flour 1 cup; Rice flour 1/2 cup; Gram flour 3/4 cup; Grated sweet corn 1 cup; Grated Carrot 1 cup; Curd 1/2 to 1 cup; Garlic crushed 2 tsp; Ginger grated 1 tsp; Frozen methi leaves 1 /2 cup; Marrow green grated 1/2 cup; Salt to taste; Green chilli paste to taste; Cooked Rice 1/2 cup; oil 2 tbsp; Sesame seeds ( roasted) to spread 2 tsp; Asafoetida and mustard seeds for seasoning.

ABOUT Millet Corn Methi Dhokala RECIPE

Millet is a good source of B vitamins, phosphorus, iron, magnesium and considered a good source of protein too. WHO recommended millet to be introduced after six months in form of porridge. So here is a HEALTHY recipe especially for kids.

Ingredients Serving: 5

Millet 1/2 cup
Corn flour 1 cup
Rice flour 1/2 cup
Gram flour 3/4 cup
Grated sweet corn 1 cup
Grated Carrot 1 cup
Curd 1/2 to 1 cup
Garlic crushed 2 tsp
Ginger grated 1 tsp
Frozen methi leaves 1 /2 cup
Marrow green grated 1/2 cup
Salt to taste
Green chilli paste to taste
Cooked Rice 1/2 cup
oil 2 tbsp
Sesame seeds ( roasted) to spread 2 tsp
Asafoetida and mustard seeds for seasoning.

Instructions

Take all flours, add curd, warm water, salt and make batter ( not thin)
Keep for fermentation. If you have less time than you can keep under sun for an hour or two.
Cook millet with 1 1/2 cup of water. Let it cool.
After the fermentation of flour at least 4 hrs, add cooked millet to it.
Add cooked rice( soft) and adjust the consistency by adding water if needed.
Add grated corn, grated carrot, grated Marrow green, garlic, ginger.
Soak frozen methi leaves in little water, thaw and add. Adjust all masala.
Grease a plate with little oil and steam for 10 to 15 minutes depending on the thickness of your Dhokala. Spread roasted Sesame seeds on top.
Insert a knife, if comes clean its done.
You can spread some grated carrot on top to make dish colorful. Especially for kids.
Heat oil in a small seasoning pan, add asafoetida, mustard seeds and red chilli and season.
You can add seasoning over plate or over individual Dhokala

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