Makai ka Dhokla

Description

Scrumptious sweet corn and corn flour dhoklas ready within minutes.

• Preparation time : 25 minutes | Cooking time : 30 minutes
• Serves/Makes : Serves 4

Ingredients

• 1 cup corn flour (makai ka atta)
• ½ cup sour curds
• ½ cup sweet corn kernels
• 2 teaspoons ginger-green chilli paste
• ¼ teaspoon asafoetida (hing)
• 2 teaspoons sugar
• 1 teaspoon lemon juice
• 1 teaspoon Eno's fruit salt (or baking powder)
• 2 teaspoons oil
• salt to taste
• oil for greasing

Garnish

• 1 tablespoon chopped coriander

Tempering

• 1 teaspoon mustard seeds (rai)
• 1 teaspoon sesame seeds (til)
• a pinch asafoetida (hing)
• 1 tablespoon oil

Directions

1. Combine the corn flour and sour curds with ½ cup of warm water in a bowl.
2. Mix well to make a smooth batter.
3. Keep aside for at least 30 minutes.
4. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
5. Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali.
6. Steam for 15 to 20 minutes.
7. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
8. Pour the tempering over the prepared dhokla.
9. Garnish with the chopped coriander.
10. Cut into pieces and serve hot.