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makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla |


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Makai ka Dhokla

This dhokla features corn inside-out! While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of the recipe is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas. Adding fruit salt to the batter before steaming ensures that the Makai ka Dhokla is succulently soft, while an accompaniment of green chutney heightens the excitement! Enjoy this delectable snack with a cup of hot chaai. Dhokla are also good to serve for Breakfast and also make satiating Tiffin Snacks .

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Makai ka Dhokla recipe - How to make Makai ka Dhokla

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings (3serving )
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Method
    Method
  1. Combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes.
  2. Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well.
  3. Just before steaming, sprinkle fruit salt over the batter and mix lightly.
  4. Pour the batter into a greased 175 mm. (7”) diameter thali.
  5. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly.
  6. Once cooled, cut it into 18 diamond shaped pieces and keep aside.
  7. Heat the oil in a small non-stick pan and add the mustard seeds.
  8. When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
  9. Pour this tempering over the prepared dhoklas and spread it evenly.
  10. Sprinkle the coriander evenly on top.
  11. Serve hot with green chutney.

Makai ka Dhokla recipe with step by step photos

if you like makai dhokla
  1. If you like makai dhokla, then also try other dhokla recipes like
    • moong dal dhokla | Gujarati moong dal dhokla | steamed yellow moong dal dhokla | no fermentation moong dal dhokla | with 24 amazing images.
    • rava dhokla recipe | semolina dhokla | suji dhokla | instant rava dhokla | no fermentation rava dhokla | with 15 amazing images.
    • instant khatta dhokla recipe | khatta dhokla using idli batter | white dhokla using idli batter | with 20 amazing images.

what is makai dhokla made of?
  1. Makai dhokla is made of 1 cup maize flour (makai ka atta), 1/2 cup sweet corn kernels (makai ke dane), 1/2 cup curds (dahi), 2 tsp ginger-green chilli paste, 1/4 tsp asafoetida (hing), 1/4 tsp turmeric powder (haldi), 2 tsp sugar, 1 tsp lemon juice, salt to taste, 2 tsp oil and 1 tsp fruit salt.

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

    For The Garnish
    1 tbsp finely chopped coriander (dhania)

for the batter of makai dhokla
  1. For the batter of makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla, add 1 cup maize flour (makai ka atta) in a deep bowl.
  2. Add 1/2 cup curds (dahi).
  3. Add ¾ cup of warm water.
  4. Mix well. Cover it with a lid and keep aside for 30 minutes.
  5. After 30 minutes, add 1/2 cup sweet corn kernels (makai ke dane).
  6. Add 2 tsp ginger-green chilli paste.
  7. Add 1/4 tsp asafoetida (hing).
  8. Add 1/4 tsp turmeric powder (haldi).
  9. Add 2 tsp sugar.
  10. Add 1 tsp lemon juice.
  11. Add salt to taste.
  12. Add 2 tsp oil.
  13. Mix well. The batter is ready for steaming dhoklas. 

for the makai dhokla
  1. For the makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla, just before steaming, sprinkle 1 tsp fruit salt over the batter.
  2. Mix lightly. If you mix it vigorously then the dhokla might not turn fluffy.
  3. Pour the batter into a greased 175 mm. (7”) diameter thali.
  4. Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly.
  5. Once cooled, cut it into 18 diamond shaped pieces and keep aside.
  6. Heat 1 tbsp oil in a small non-stick pan.
  7. Add 1 tsp mustard seeds ( rai / sarson).
  8. When the mustard seeds crackle, add 1 tsp sesame seeds (til).
  9. Add a pinch of asafoetida (hing).
  10. Sauté on a medium flame for 30 seconds.
  11. Pour this tempering over the prepared dhoklas and spread it evenly.
  12. Sprinkle 1 tbsp finely chopped coriander (dhania) evenly on top.
  13. Serve makai dhokla recipe | Indian makai ka dhokla | Gujarati makai na dhokla hot with green chutney.

tips for makai dhokla
  1. After adding the fruit salt, mix it gently. If you mix it vigorously then the dhokla might not turn fluffy.
  2. You can also add chopped spinach or chopped fenugreek to the dhokla batter. 
Accompaniments

Green Chutney for Dhokla, Sandwiches, Indian Snacks 

Nutrient values (Abbrv) per serving
Energy266 cal
Protein4.5 g
Carbohydrates34.7 g
Fiber3 g
Fat12.1 g
Cholesterol5.3 mg
Sodium9.3 mg

RECIPE SOURCE : Roz ka KhanaBuy this cookbook
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Reviews

Makai ka Dhokla
5
 on 13 Mar 21 03:32 AM


hi... i have dairy allergy.. is there any replacement for curd in this recipe
Reply
| Hide Replies
Tarla Dalal    No, we don''t know about its replacement.
Reply
13 Mar 21 01:21 PM
Makai ka Dhokla ( Roz ka Khana )
5
Archana M
 on 29 Jul 15 04:44 PM


Makai ka dhokla.. I thoght it would be made with crushed sweet corn.. but this is made from makai ka atta.. which i found very different as there were sweet corn added gives a nice sweet crunch in every bite , first time i tried and i loved the texture as it is not dry but moist.. this is a must try recipe..
Reply