RCI-BR.003.0267.001
Makai ka Dhokla
Scrumptious sweet corn and corn flour dhoklas ready within minutes.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- corn flour (makai ka atta)1 cup
- sour curds½ cup
- sweet corn kernels½ cup
- ginger-green chilli paste2 teaspoons
- ¼ teaspoon
- 2 teaspoons
- 1 teaspoon
- Eno's fruit salt (or baking powder)1 teaspoon
- 2 teaspoons
- 1 unit
- oil for greasing1 unit
Method
1
In a large mixing bowl, combine maize flour with salt, sugar, a pinch of asafoetida, lemon juice, and oil. Mix thoroughly until all dry and wet ingredients are evenly incorporated.
5 minutes
2
Gradually add warm water to the flour mixture, stirring continuously to form a smooth, lump-free batter of pourable consistency. Allow the batter to rest for 10 minutes so the flour absorbs the moisture.
10 minutes
3
Prepare your steamer by filling the bottom vessel with water and bringing it to a rolling boil over medium-high heat. Lightly grease the steaming tray or thali with oil.
5 minutes
4
Pour the batter evenly into the greased tray to a thickness of about 1 to 1.5 inches, tapping the tray gently on the counter to level the surface and remove air bubbles.
2 minutes
5
Place the tray into the steamer, cover tightly with a lid, and steam on medium heat until the dhokla is cooked through and a toothpick inserted in the center comes out clean.
20 minutes
6
Remove the tray from the steamer carefully and allow the dhokla to cool for 5 minutes before cutting it into squares or diamond shapes with a sharp knife.
5 minutes
7
Heat a small amount of oil in a pan, add a pinch of asafoetida, and pour this tempering over the cut dhokla pieces for added flavor. Serve warm with green chutney or yogurt.
3 minutes