Makai Dhokla (Dhokla using Ground Corn and Sweet Corn)

Makai Dhokla

Makai Dhokla (Dhokla using Ground Corn and Sweet Corn)

Dhokla is a famous Gujarati specialty served as Breakfast or a snack or as a side dish. There are different types of Dhokla. Flour fermented and steamed after adding spices. It is tempered and served. Instant Dhokla does not need fermentation; instead Fruit Salt is added to make it fluffy. This is a recipe of instant Makai (Corn) Dhokla. It does not require any fermentation. Generally Besan (Bengal Gram Flour) and small amount of Rava is used in Dhokla. This one used Makai Flour (Ground Corn) that we use for making Makai Roti (Indian bread using Corn) and Sweet Corn. This Makai Dhokla is very soft, fluffy, moist and tasty.

Ingredients

For Batter

Makai Flour (Ground Corn – the one that is used for making Makai roti) 1 cup

Sweet corn ¾ cup

Ginger-green chilies paste 1 teaspoon

Turmeric powder 2-3 pinch (or as required to get nice yellow colour batter)

Fruit salt 1 teaspoon (I used Eno) – Use the one without any flavor

Salt to taste

Lemon juice 1 teaspoon

Sugar 2 teaspoons (adjust as per taste)

Curd 2 tablespoons or buttermilk ½ cup

Asafoetida (Hing) 1 pinch

Oil 2 teaspoon

for tempering:

Oil 1 teaspoon

Mustard seeds ¼ teaspoon

Cumin seeds ¼ teaspoon (optional)

White Sesame seeds 1 tablespoon

Asafoetida (Hing) 1 pinch

for garnish:

Chopped coriander 1 teaspoon

Fresh scraped coconut 1 teaspoon

Instructions

1. Mix Makai Atta, Curd/Buttermilk and warm water in a bowl to make thick batter. Thicker than Idli (Pan Cake) batter. Keep it for 30 minutes.

2. Coarsely grind ½ of sweet corn. Add Ground Sweet corn, Sweet corn, Ginger Chilly paste, salt, sugar, Asafoetida, Turmeric powder, lemon juice and oil to Makai Atta mixture and mix well. It should be thick but flowing batter. Add water if required

3. Heat water in Idli / Dhokla steamer. Grease Dhokla plates with oil.

4. Add Fruit salt in the pan, add a teaspoon of water and mix immediately in one direction for 30-40 seconds. Don’t overmix.

5. Quickly pour the batter in greased dhokla plates and steam covered for 20-25 minutes. It is most important that you start steaming the batter soon after adding fruit salt. If there is a delay in steaming, Dhokla won’t be soft and fluffy. If you don’t have big enough plate(s) to steam all the batter together, then take out batter sufficient for your plate(s) in a small pan, mix fruit salt and steam dhokla. Repeat this step for remaining batter.

6. Once cooked, take out the plates from the steamer and allow to cool. Using a knife cut pieces in desired shapes.

7. In a ladle, heat oil. Add mustard seeds; wait till crackles. Add cumin seeds; wait till crackles. Add White sesame seeds and cover the pan to avoid sesame seeds crackling all over the place. Once they stop crackling, remove the lid, switch off the gas and add Asafoetida.

Makai Dhokla
Makai Dhokla

8. Spread Fresh scraped coconut, chopped coriander and tempering on Dhokla plates and serve Dhokla with Chutney of your choice or tomato sauce. It tastes good without any chutney / sauce also.

Makai Dhokla

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