Makai Dhokla

Like me, my son is also very fond of dhokla. Our most favourite is Khaman dhokla.Today, I was in a mood to try a new recipe.

I had written down this recipe long back but have never made before. Made few changes in that ( I always use my Khaman dhokla recipe as a base) and tried this today.

The result was a beautiful, colourful, soft, fluffy, yummy sunshine dhoklas:)

Maize flour ( makai) – 1 cup

Semolina ( rava) – 2 tbsps

Yogurt – 1/2 cup

Hot water – 3/4th cup

Boiled fresh corn – 1/2 cup

Oil – 3 tsps

Sugar – 3 tsps

Green chilli and ginger paste – 2 tsps

Citric acid – 3 pinches

Salt to taste

Eno fruit salt – 1 tsp
For tempering

Oil – 1 tsp

Mustard – 1/2 tsp

Sesame seeds – 1/2 tsp

Green chillies ( slit) – 2

Hing – 1/4th tsp

Water – 2 tbsps
Grated coconut – 2 tbsps

Chopped coriander leaves- 2 tbsps

In a bowl, add maize flour, yogurt, rava and hot water well to make a smooth batter. Let it rest for 30 mins.

After 30 mins, add boiled corn, green chillies and ginger paste, 3 tsp of oil, sugar, citric acid and salt to taste and mix very well.

Heat water in a steamer.

Grease a plate and keep it ready.

Once the water starts steaming, add 1 tsp of eno fruit salt to the batter, mix well and pour into the greased plate and steam till it’s cooked ( a toothpick inserted should come out clean) Will take approximately 15-20 mins.

Garnish the dhokla with grated coconut and chopped coriander leaves.

Heat oil for tempering. Add mustard. When it starts spluttering, add sesame seeds, green chillies and hing. Sauté for few seconds. Add water and pour the tempering over the dhokla and spread it well.

Cut the dhokla into desired shape and serve with chutney:) I have served it with sweet and spicy red cherries chutney:)


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