Makai - maize flour dhokla |corn ata dhokla |Sweet corn dhokla

I had a packet of corn flour ie maize flour lying after i made makke di roti ,last weekend I came upon with this idea of using them in a Dhokla. 

Makai ka dhokla, scrumptious sweet corn and maize flour dhoklas that are ready within minutes.



pls note i had not used fresh sweet corn since i was running out of it.

A variant of the common khaman dhokla, this is a healthy steamed snack that tastes delectable with green chutney.

Recipe source :tarla dalal

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
2 tsp oil
1 tsp fruit salt (eno)
 salt to taste

For The Tempering

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

Other Ingredients 
oil for greasing
1 tbsp chopped coriander (dhania)
1 tbsp freshly grated coconut



Method
1   whisk curd in a bowl now add the maize flour and  ½ cup of warm water in a bowl and 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 and oil and mix well.



3.Add the fruit salt, mix gently and pour the batter into a  cooker tin gresed with oil. now heat a pressure cooker with whistle removed & place dhokla tin inside cooker and Steam for 15 to 20 minutes. Keep aside.

4.For the tempering, heat the oil in a pan and add the mustard seeds and sesame seeds.

5.When the seeds crackle, add the asafoetida and stir for 10 seconds.

6.Pour the tempering over the prepared dhokla.

7.Cool slightly and cut into small diamond shaped pieces. Serve hot garnished with coriander plus freshly grated coconut

 


tips

1.Always use your hands while mixing the batter to break the lumps.

2.Add the fruit salt just before you steam the dhoklas.