makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla |

by Tarla Dalal

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makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with 28 amazing images.

makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla is as flavourful as tempting as it looks. Learn how to make Indian makai ka dhokla.

To make makai dhokla, combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well. Just before steaming, sprinkle fruit salt over the batter and mix lightly. Pour the batter into a greased 175 mm. (7”) diameter thali. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly. Once cooled, cut it into 18 diamond shaped pieces and keep aside.

Heat the oil in a small non-stick pan and add the mustard seeds. When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhoklas and spread it evenly. Sprinkle the coriander evenly on top. Serve hot with green chutney.

This dhokla features corn inside-out! While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of this Gujarati makai na dhokla is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas.

This Indian makai ka dhokla is a common breakfast in many Gujarati households which is served with a cup of tea. An accompaniment of green chutney heightens the excitement when served at snack time!

Tips for makai dhokla. 1. After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy. 2. You can also add chopped spinach or chopped fenugreek to the dhokla batter.

Enjoy makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla | with step by step photos.

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Makai Dhokla, Gujarati Makai na Dhokla recipe - How to make Makai Dhokla, Gujarati Makai na Dhokla

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Preparation Time: 10 mins Cooking Time: 16 mins Total Time: 26 mins 3Makes 3 servings (3serving )
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Ingredients

For Makai Dhokla
1 cup maize flour (makai ka atta)
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup curds (dahi)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tsp sugar
1 tsp lemon juice
salt to taste
2 tsp oil
1 tsp fruit salt

For The Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving With Makai Dhokla
green chutney

Method

For makai dhokla

To make makai dhokla, combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well.
Just before steaming, sprinkle fruit salt over the batter and mix lightly.
Pour the batter into a greased 175 mm. (7”) diameter thali.
Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly.
Once cooled, cut it into 18 diamond shaped pieces and keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
Pour this tempering over the prepared dhoklas and spread it evenly.
Sprinkle the coriander evenly on top.
Serve the makai dhokla hot with green chutney.

Makai Dhokla, Gujarati Makai na Dhokla recipe with step by step photos

if you like makai dhokla

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- instant khatta dhokla recipe | khatta dhokla using idli batter | white dhokla using idli batter | with 20 amazing images.

what is makai dhokla made of?

Makai dhokla is made of 1 cup maize flour (makai ka atta), 1/2 cup sweet corn kernels (makai ke dane), 1/2 cup curds (dahi), 2 tsp ginger-green chilli paste, 1/4 tsp asafoetida (hing), 1/4 tsp turmeric powder (haldi), 2 tsp sugar, 1 tsp lemon juice, salt to taste, 2 tsp oil and 1 tsp fruit salt.

For The Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

for the batter of makai dhokla

For the batter of makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla, add 1 cup maize flour (makai ka atta) in a deep bowl.
Add 1/2 cup curds (dahi).
Add ¾ cup of warm water.

Mix well. Cover it with a lid and keep aside for 30 minutes.
After 30 minutes, add 1/2 cup sweet corn kernels (makai ke dane).
Add 2 tsp ginger-green chilli paste.
Add 1/4 tsp asafoetida (hing).
Add 1/4 tsp turmeric powder (haldi).

Add 2 tsp sugar.
Add 1 tsp lemon juice.
Add salt to taste.
Add 2 tsp oil.
Mix well. The batter is ready for steaming dhoklas.

for the makai dhokla

For the makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla, just before steaming, sprinkle 1 tsp fruit salt over the batter.
Mix lightly. If you mix it vigorously then the dhokla might not turn fluffy.
Pour the batter into a greased 175 mm. (7”) diameter thali.
Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly.
Once cooled, cut it into 18 diamond shaped pieces and keep aside.

Heat 1 tbsp oil in a small non-stick pan.
Add 1 tsp mustard seeds ( rai / sarson).
When the mustard seeds crackle, add 1 tsp sesame seeds (til).
Add a pinch of asafoetida (hing).
Sauté on a medium flame for 30 seconds.

Pour this tempering over the prepared dhoklas and spread it evenly.
Sprinkle 1 tbsp finely chopped coriander (dhania) evenly on top.
Serve makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla hot with green chutney.

tips for makai dhokla

After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy.
You can also add chopped spinach or chopped fenugreek to the dhokla batter.