| Recipe Name:
Makai ka dhokla |
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| Category:
Indian Regional |
Sub Category:
Gujrati |
|
| Prep Time |
Cook Time |
Serves |
| 35 mins |
40 mins |
5 |
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Ingredients: |
| Maize flour (makai ka atta) |
|
1 cup |
| Sour curds |
|
1/2 cup |
| Sweet corn kernels |
|
1/2 cup |
| Ginger- green chilli paste |
|
2 Tsp |
| Hing |
|
1/4 tsp |
| Sugar |
|
1 tsp |
| Lemon juice |
|
1 tsp |
| Oil |
|
2 tsp |
| salt to taste |
|
|
| For the garnish |
|
|
| Chopped coriander |
|
1 tbsp |
| sesame seeds (til) |
|
1 tsp |
| For the tempering |
|
|
| Mustard seeds |
|
1 tsp |
| Sesame seeds |
|
1 tsp |
| A pinch of hing |
|
1/4 tsp |
| oil |
|
1 tsp |
| Other ingredients |
|
Oil for greasing |
|
|
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Method: |
- Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
- Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
- Gently pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.
- Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
- Garnish with the chopped coriander. Cut into pieces and serve hot.
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