Makai Dhokla Chaat

Ingredients

• 1 cup maize flour (makai ka atta)
• ½ teaspoon carom seeds (ajwain)
• 1 teaspoon crushed coriander seeds
• ½ teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon dried fenugreek leaves (kasurimethi)
• ¼ teaspoon asafoetida (hing)
• Salt to taste
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• ½ teaspoon crushed black peppercorns
• 1 teaspoon lemon juice
• 2 tablespoons chopped fresh coriander leaves + to sprinkle
• ¼ cup yogurt
• 1 tablespoon ginger-garlic-green chilli paste
• ½ teaspoon baking soda
• Oil for greasing
• Sweetened yogurt to drizzle
• Green chutney to drizzle
• Date and tamarind chutney to drizzle
• Roasted cumin powder to sprinkle
• Black salt to sprinkle
• Red chilli powder to sprinkle
• Nylon sev to sprinkle
• Masala chana dal to sprinkle
• Fresh pomegranate pearls to sprinkle

Method

1. Take maize flour in a large bowl, add carrom seeds, crushed coriander seeds, fennel seeds, cumin seeds, dried fenugreek leaves, asafoetida, salt, red chilli powder, garam masala powder, turmeric powder, crushed black peppercorns, lemon juice, coriander leaves, yogurt, ginger-garlic-green chilli paste, baking soda and ¼ cup water and knead to a semi-soft dough.
2. Divide the dough into small equal portions and grease the palm with some oil then shape each portion into a ball. Flatten each ball and make a dent in the centre.
3. Heat sufficient water in the lower compartment of a steamer. Grease the upper compartment of the steamer with some oil and place the dough balls in it, cover and steam for 8-10 minutes.
4. Switch the heat off and transfer the cooked dhokla on a serving plate and let them cool down to room temperature.
5. Drizzle sweetened yogurt, green chutney, date and tamarind chutney on top of dhoklas. Sprinkle some cumin powder, black salt, red chilli powder, nylon sev, masala chana dal, fresh pomegranate pearls and coriander leaves. Serve immediately.