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

Ingredients:

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

Method:

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.

Love,

Ritu. 🙂