Daring Cooks: Makai Nu Dhokla

Name: Daring Cooks: Makai Nu Dhokla
Total time: 1200 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 1 cup maize flour (makai ka atta); 1/2 cup curd sour (khatta dahi); 1/2 cup sweet corn kernels (makai ke dane); 1 tsp ginger Chilly paste and Green [chopped] 1; 1/4 tsp asafoetida (hing); 2 tsps sugar; 1 tbsp oil [I used sunflower]; to taste salt; 1 tsp salt fruit; 1 tsp lemon juice; 2 tbsps greasing oil for and tempering; 1 tsp mustard seeds ( rai / sarson); 1 tsp sesame seeds (til); a pinch asafoetida of (hing)

pinksocks @cook_7828550

I made this Tarla Dalal non fried wonder for breakfast. It was light, fluffy and beautiful because of the crunch from the Corn.
This Western India Wonder goes to the Daring Cooks challenge at The Daring Kitchen
My DH is a Gujarati and loves the food of the region.

pinksocks @cook_7828550

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Ingredients

20 mins

2-serving

1 cupmaize flour (makai ka atta)
1/2 cupcurd sour (khatta dahi)
1/2 cupsweet corn kernels (makai ke dane)
1 tspginger Chilly paste and Green [chopped] 1
1/4 tspasafoetida (hing)
2 tspssugar
1 tbspoil [I used sunflower]
to tastesalt
1 tspsalt fruit
1 tsplemon juice
2 tbspsgreasing oil for and tempering
1 tspmustard seeds ( rai / sarson)
1 tspsesame seeds (til)
a pinchasafoetida of (hing)

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Steps

20 mins

1

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.
2

Add the sweet corn, ginger paste, green chilly, asafoetida, sugar, oil and salt and mix well.
3

Just before steaming sprinkle the fruit salt and add lemon juice over it, when the bubbles form, mix gently.
4

Pour the batter immediately into a greased 175 mm. (7") diameter mould and shake the mould clockwise to spread the batter to make a even layer.
5

Steam for 15 to 20 minutes or till the dhoklas are cooked. Keep aside.
6

Cool slightly and cut into equal pieces. Serve hot garnished with coriander.