Mango Maize Dhokla
About Mango Maize Dhokla
Maize dhokla is made of maize flour perked up with curds and mango puree for tanginess and other masalas for spice.The highlight of the recipe is the mango puree to the batter, which gives mangoy taste to the dhoklas. Adding fruit salt to the batter before steaming ensures that the Dhokla is succulently soft, while the coconut gratings enhances the taste! Enjoy this delectable snack with a cup of hot chaai.
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Recipe Time & More
Ingredients
- 1/2 cup Maize Flour
- Semolina (or rava rava â¾ cuo)
- 2 tbsp Besan
- 1 cup Mango Puree (raw)
- 1 cup Mango Puree (or buttermilk buttermilk take)
- 1 tbsp Green Chilli Paste (or ginger, or garlic ginger garlic)
- 1-2 tsp Salt (or as per taste)
- 1 tsp Eno Fruit Salt
- Seasoning (ingredients for)
- 2 tbsp Cooking Oil
- 1 tsp Mustard Seeds
- 1/4 tsp asafoetida (powder)
- Garnishing (for)
- 2 tbsp Grated Coconut (freshly)
- 2 leaves Coriander (chopped)
- 5 pieces Mango (or)
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Instructions
- Grate raw mangoes and blend it with one cup of buttermilk and keep aside.
- Take a bowl add maize powder, ginger garlic green chilli paste, semolina, besan, salt, mango puree and remaining one cup of buttermilk and keep aside for 30 minutes.
- Meantime grease a pan to steam the batter.
- If you feel the batter is thick after 30 minutes add some more buttermilk . should be in idli batter consistency.
- Add a ½ tsps of eno fruit salt with one table spoon of water and mix well it with the above batter.
- Pour the batter into the greased pan and steam immediately for 15 to 20 minutes.
- Mean time heat oil in a pan add mustard seeds, asfoetida powder
- Allow it to cool and make square pieces and garnish it with seasonings, coriander leaves and grated coconut.
- Mango maize dhokla is ready to serve
- Serve with coriander chutney or sweet chutney.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Saras Viswam
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This looks so inviting! I’m eager to try it.
This looks so good! Appreciate the share.
Great recipe! I’m eager to try it.
Looks so delicious! Thanks for the recipe.