Love Served Daily

Cooking up Smiles..Across the Miles

Makai (Makki) ka Dhokla or Corn Savory Steamed Cake



Hello everyone. I am sure by now you know how much I love Gujarati food. I probably have more Guajarati dishes on my blog then any other cuisine. Just in case you have missed them, here they are – Kutchi Dabeli, Aam ka Chunda, Cabbage Muthia, Microwave Khandvi and Oats Dhokla. Do check them out if you like Guajarati food as much as I do. 🙂


For today’s post I am sharing another dhokla recipe. This one is made with maize flour or Makai ka atta and also has some corn kernels to bite into. A pure healthy delight I must say. If you are like me and have lots of Makai ka atta left from those Maki ki roti you thought but never made, here is something you can use it for. And trust me, the dhokla is so good, you won’t regret buying some maize flour especially to make this.

Without wasting anymore time, let’s make some delicious dhokla 😛


Recipe inspired from here


Maize Flour or Makai ka atta – 1 cup

Sooji – 1/4 cup

Corn Kernels – 2/3 cup

Thick yogurt – 1/2 cup

Sugar – 1 tbsp

Lemon Juice – 2 tbsp

Turmeric Powder – 1/2 tsp

Ginger paste – 1 tsp

Chopped green chili – 1/2 tsp (optional)

Salt to taste

Oil – 1 tbsp

Eno Fruit Salt – 1.5 tsp

Warm water – 2/3 cup

For Tempering:

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Curry leaves – a handful

Seasme Seeds – 1/2 tsp

Water – 2 tbsp

Chopped Cilantro and Shredded Coconut – for garnish


  1. Mix together the maize flour, sooji, yogurt and warm water and keep it covered for 30 minutes.
  2. Now add in the corn kernels, chopped chili, ginger paste, sugar, lemon juice, oil, turmeric powder and salt and mix well.
  3. Lightly grease a 7 inch pan and bring water to boil for steaming.
  4. Once you are ready to steam, add the eno fruit salt to the dhokla mix, sprinkle some water to activate it and mix gently.
  5. Steam the dhokla on medium flame for at least 20 minutes, till a toothpick inserted in the center of the dhokla comes out clean.
  6. While the dhokla is steaming, we can make the tempering. Heat oil in a small pan and add in the mustard seeds. Once they crackle add the curry leaves, followed by sesame seeds and water. Cook everything for a few minutes and turn off the gas.
  7. Once the dhokla has cooled down to room temperature, pour this tempering over dhokla and garnish with cilantro leaves and coconut.
  8.  Cut the dhokla into desired pieces and serve with your favorite chutney.


So that is how I made this delightful dhokla. Do let me know if you try it out.

Thanks for stopping by.


Ritu. 🙂







Author: Love Served Daily

A few years ago I would have laughed at the prospect of writing a food blog. Expecting someone to guide you on a recipe whose own cooking experience before her marriage has been next to nil is quite unbelievable. A foodie husband and his love for socializing ensured I do get a lot of cooking practice. And when I finally decided to be a SAHM, it gave me an opportunity to enhance my culinary skills. A lot of it was inspired from a number of food groups on Facebook and some very talented people I met there. So thanks to all my family and friends who constantly motivated me to work on a blog, here it is. So come, join me on this delightful journey, where I promise to serve you Love daily, well almost.

52 thoughts on “Makai (Makki) ka Dhokla or Corn Savory Steamed Cake

  1. Wow.. the color is so awesome.. looks so good ☺

    Liked by 2 people

  2. this looks sooo good 🙂

    Liked by 2 people

  3. Really nice, beautiful color 🙂

    Liked by 2 people

  4. Love dhokla.. And this looks so delicious!

    Liked by 2 people

  5. This looks so good Ritu!! me too love Gujarati food 😀

    Liked by 2 people

  6. Looks delicious! One of these days I will finally try to dare and make Dhokla!

    Liked by 2 people

  7. Oh wow, that looks delicious! We make a more basic version of this in the U.S. called cornbread.

    Liked by 2 people

  8. Need to try this one dear

    Liked by 2 people

  9. I love it! That looks great! By the way, I’ve nominated you for the Creative Blogger Award! 🙂 If you’d like to participate, thats the link

    Liked by 1 person

  10. This looks a pure delight! The color itself is so attractive 🙂

    Liked by 2 people

  11. Delicious; I love Dhokla!

    Liked by 2 people

  12. Dear Ritu,

    I will admit I myself haven’t made any Guajarati dishes but I would love to start!! You make it look very delicious and vibrant 🙂 I’ll be trawling through your blog to find some amazing things to cook up, especially when I get to the relevant week (I’m doing a different cuisine every week on my blog for a year)!

    Thanks for posting this! Can’t wait to see more 🙂

    Liked by 2 people

  13. Looks delicious Ritu… yumm

    Liked by 2 people

  14. This looks and sounds delicious. Would it be served just with chutney, as you suggested, or could it accompany other dishes? Wonderful colour.

    Liked by 2 people

  15. Ritu this looks yummy. I love eating and cooking Gujarati food myself. I have made the usual besan based dhokla a lot of times, and feel this twist of replacing it with makai ka atta is really interesting. Will surely try this 🙂 Its great to connect with you. Do checkout and follow my blog as well. I am sure you would find similar interests. Stay connected!

    Liked by 2 people

  16. It turned awesum mam. Pls share more breakfast receipes. Go bless u.

    Liked by 1 person

  17. What can be used in place of eno


  18. Tried twice making it. But it doesn’t work..


  19. Wow, wonderful blog structure! How lengthy have you been blogging for? you made running a blog glance easy. The overall glance of your website is fantastic, as neatly as the content!

    Liked by 1 person

  20. It’s a very nice dhokla. Thank you for sharing this recipe. Please let me know if you are on Instagram.

    Liked by 1 person

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