Makai Na Dhokla ( Non- Fried Snacks )

by Tarla Dalal

Added to 32 cookbooks
This recipe has been viewed 10470 times

Makai na dhokla, scrumptious sweet corn and maize flour dhoklas that you can conjure up within minutes. Ensure that you use sour curds as it imparts the required tanginess. Sweet corn kernels add a special touch to the dish. Not to forget that this is a truly rare combination – usually rice and urad dal flour are used, but here is a unique combination using maize flour. A must-try!

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Preparation Time: 10 mins
Fermentation Time: 30 Minutes
Cooking Time: 25 mins
Makes 4 servings
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Ingredients

1 cup maize flour (makai ka atta)
1/2 cup sour curds (khatta dahi)
1/2 cup sweet corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tbsp oil
salt to taste
1 tsp fruit salt
1 tsp lemon juice
2 tbsp oil for greasing and tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Garnish
1 tbsp chopped coriander (dhania)
1 tbsp freshly grated coconut

Method

Combine the maize flour, sour curds and ½ cup of warm water together in a bowl and mix well till smooth. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, oil and salt and mix well.
Just before steaming sprinkle the fruit salt and add lemon juice over it, when the bubbles form, mix gently.
Pour the batter immediately into a greased 175 mm. (7") diameter thali and shake the thali clockwise to spread the batter to make a even layer.
Steam for 15 to 20 minutes or till the dhoklas are cooked. Keep aside.
For the tempering, heat the remaining oil in a small pan, add the mustard seeds, sesame seeds and sauté on a medium flame for 2 minutes, while stirring continuously.
When the seeds crackle, add the asafoetida and 2 tbsp of water and pour the tempering over the prepared dhoklas.
Cool slightly and cut into equal pieces. Serve hot garnished with coriander.

Handy tips:

Always use your hands while mixing the batter to break the lumps.
Add the fruit salt to the batter just before you are ready to steam the dhoklas, or the dhoklas will not rise. Remember that the water in the steamer should be boiling when you put in the dhoklas to steam so that they cook faster and rise well.

RECIPE SOURCE : Non-Fried Snacks (Farsan)