Makai ka Dhokla ( Roz ka Khana )


by
Accompaniments

Green Chutney ( Chutney ) 


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Scrumptious sweet corn and maize flour dhoklas ready within minutes.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 cup maize flour (makai ka atta)
1/2 cup sour curds (khatta dahi)
1/2 cup sweet corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tsp lemon juice
1 tsp fruit salt
2 tsp oil
salt to taste

For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tbsp oil

Other Ingredients
oil for greasing

For The Garnish
1 tbsp chopped coriander (dhania)

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

Tips
  1. Add the Eno's fruit salt just before you put the dhoklas to steam.
  2. Always use your hands while mixing the batter to break the lumps.
RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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