Makai ka Dhokla Recipe - Gujarati Recipes

Ingredients

• 1 cup Maize Flour (makai ka atta)
• ½ cup Sour Curd
• ½ cup Sweet Corn Kernels
• 2 tsp Ginger-Green Chili Paste
• ¼ tsp Asafetida (hing)
• 2 tsp Sugar
• 1 tsp Lemon Juice
• 1 tsp Fruit Salt
• 2 tsp Oil
• Water

For the Tempering

• 1 tsp Mustard Seeds (rai)
• 1 tsp Sesame Seeds (til)
• Pinch of Asafetida
• 1 tbsp Oil

For Garnishing

• 1 tbsp Coriander, chopped

Method

1. In a bowl, mix maize flour and sour curd, along with ½ cup of warm water, well enough to form a smooth batter. Keep the batter aside for at least 30 minutes.
2. To the batter, add in the sweet corn, ginger-chili paste, asafetida, sugar, lemon juice, and oil. Mix well.
3. Now add the fruit salt and mix the preparation gently.
4. Grease a 150 mm (6”) diameter thali with oil.
5. Pour the prepared batter into the thali and steam it for 15 to 20 minutes.
6. For the tempering, heat oil in a pan, add mustard seeds, sesame seeds and asafetida. Fry them until the seeds start crackling.
7. Remove the dhokla from the pot.
8. Pour the tempering over the prepared dhokla.
9. Use chopped coriander to garnish the dhokla.
10. Cut into pieces and serve hot.