Food is my passion, cooking is fun and health is my priority. Ritzinkitchen is formed to showcase my passion and talent and let others learn too.
Inspired by my mom, Late Mrs Manjit Kaur, I have started this blog to keep my hobby alive which I may take it up one step further in future. I am not born expert and my recipes are sheer experiments which turned out well enough to be shared. My aim is to spread love and happiness through healthy food.
Multigrain Corn dhokla
Once upon a time Dhokla was only a besan preparation dish but now with time we have put dhokla under so many experiments ...lolz 😝 thanks to new age we have come up with many variations. Not only others infact I keep trting making dhokla with new twist and taste as well with different flours !
This time I made dhokla with multigrain flours. Yes, it was quiet interesting and twist of mint flavour and corns crushed in it turned out delicious too as much expected. 😂
Originally a gujarati its now global snack.
1/3 cup each oatmeal, cornmeal and semolina.
1/4 cup each ragi and gramflour
1/3 cup running curd (sour preferably)
Water approx 3/4 cup
Red chilly powder 1 tsp
Salt 1 tsp
Corns kennels 1/2 cup crushed
Mint leaves few crushed
Eno sache 1/2
Oil for greasing n tadka
Rai, hing n kari patta few
Mix all ingredients, except eno and tadka ingredients and keep d batter for 10 mins.
After 10 mins chk batter should be of idli batter consistency.
Grease the vessel for steaming
Just before pouring mix eno in batter.
Pour and microwave for 4 mins or steam on gas for 10 mins.
Put oil in pan. When hot add rai. When splutters add hing, kari patta. Switch off. Pour the tadka evenly over dhokla.
Cut dhokla into diamond shapes. Serve with chutney.