by Pallavi Purani

Daring Cooks: Makai Nu Dhokla

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.

Print Recipe
Daring Cooks: Makai Nu Dhokla
I made this Tarla Dalal non fried wonder for breakfast. It was light, fluffy and beautiful because of the crunch from the Corn.
Course appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
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)
Course appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
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)
Instructions
  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.


Leave a Reply

Your email address will not be published. Required fields are marked *