Makki/makai ka Dhokla

Name: Makki/makai ka Dhokla
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Corn meal/maize flour /makai ka aata; 1 tablespoon Peanut oil; 1/2 cup sweet corn kernels (makai ke dane); 1/2 cup curd; 2 teaspoon ginger-green chilli paste; 1/4 teaspoon asafoetida; 2 pinch turmeric powder; 1 teaspoon sugar; 1 teaspoon lemon juice; 1/2 teaspoon salt or to taste; 1 tsp fruit salt or; 1/2 teaspoon baking soda; For The Tempering; 1 teaspoon oil; 1 tsp mustard seeds (rai / sarson); 1 tsp sesame seeds (til); 1 pinch asafoetida (hing); For The Garnish; 1 tablespoon finely chopped coriander (dhania); For Serving; 1 tablespoon Green mint coriander chutney

Sanchita Mittal @sm_thechef

Delhi

#Anniversary

Makki or makai ka dhokla or corn meal dhokla is one of the most loved delicacy of Rajasthan.
Usually dhokla is made from fermented batter derived from gram flour, but here I have prepared it from corn meal.
Dhokla is a healthy snack option for parties or it can be served as a delectable starter.

#Anniversary

Sanchita Mittal @sm_thechef

Saved

Ingredients

25 minutes

4 servings

2 cupsCorn meal/maize flour /makai ka aata
1 tablespoonPeanut oil
1/2 cupsweet corn kernels (makai ke dane)
1/2 cupcurd
2 teaspoonginger-green chilli paste
1/4 teaspoonasafoetida
2 pinchturmeric powder
1 teaspoonsugar
1 teaspoonlemon juice
1/2 teaspoonsalt or to taste
1 tspfruit salt or
1/2 teaspoonbaking soda
For The Tempering
1 teaspoonoil
1 tspmustard seeds (rai / sarson)
1 tspsesame seeds (til)
1 pinchasafoetida (hing)
For The Garnish
1 tablespoonfinely chopped coriander (dhania)
For Serving
1 tablespoonGreen mint coriander chutney

Saved

Steps

25 minutes

1

Combine the makai flour/corn meal/maize flour, curd and 1 cup of warm water in a deep bowl and mix well.
2

Cover it with a lid and keep aside for 10 minutes.
3

Meanwhile coarsely crush the sweet corn in a grinder.
4

Now add the crushed sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil to the corn meal batter and mix well.
5

Just before steaming, sprinkle fruit salt over the batter and mix lightly. The batter will rise quickly.
6

Pour the batter into a greased tin and steam in a steamer for 15 minutes or till the dhoklas are cooked.
7

Check with a knife or a toothpick, if it comes out clean, it's done.
8

Keep aside to let it cool.
9

Once cooled, cut it into diamond shaped pieces and keep aside.
10

For the tempering - Heat the oil in a small non-stick pan and add the mustard seeds, sesame seeds, curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
11

Pour this tempering over the prepared dhoklas and spread it evenly.
12

Sprinkle some red chilli powder (optional)
13

Serve with green mint coriander chutney