Name: Makki or Makai Dhokla recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups Corn meal/maize flour /makai ka aata; 1 tablespoon peanut oil; 1/2 cup sweet corn kernels (makai ke dane); 1/2 cup curd; 2 teaspoon ginger-green chilli paste; 1/4 teaspoon asafoetida; 2 pinch turmeric powder; 1 teaspoon sugar; 1 teaspoon lemon juice; Salt to taste; 1 tsp fruit salt or 1/2 teaspoon baking soda; For The Tempering; 1 teaspoon oil; 1 tsp mustard seeds ( rai/ sarson); 1 tsp white sesame seeds (til); A pinch of asafoetida; For the garnish; 1 tbsp finely chopped coriander (dhania); 1/4th teaspoon red chilli powder (optional); For serving; Green mint coriander chutney

ABOUT Makki or Makai Dhokla RECIPE

Makki or makai ka dhokla or corn meal dhokla is one of the most loved delicacy of Rajasthan. Usually dhokla is made from fermented batter derived from gram flour, but here I have prepared it from corn meal. Dhokla is a healthy evening snack option for kitty parties or it can be served as a delectable starter.

Ingredients Serving: 4

2 cups Corn meal/maize flour /makai ka aata
1 tablespoon peanut oil
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup curd
2 teaspoon ginger-green chilli paste
1/4 teaspoon asafoetida
2 pinch turmeric powder
1 teaspoon sugar
1 teaspoon lemon juice
Salt to taste
1 tsp fruit salt or 1/2 teaspoon baking soda
For The Tempering
1 teaspoon oil
1 tsp mustard seeds ( rai/ sarson)
1 tsp white sesame seeds (til)
A pinch of asafoetida
For the garnish
1 tbsp finely chopped coriander (dhania)
1/4th teaspoon red chilli powder (optional)
For serving
Green mint coriander chutney

Instructions

Combine the corn meal/maize flour, curd and 1 cup of warm water in a deep bowl and mix well.
Cover it with a lid and keep aside for 10 minutes.
Meanwhile coarsely crush the sweet corn in a grinder.
Now add the crushed sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil to the corn meal batter and mix well.
Just before steaming, sprinkle fruit salt over the batter and mix lightly.
The batter will rise quickly.
Pour the batter into a greased tin.
Steam in a steamer for 15 minutes or till the dhoklas are cooked.
Check with a knife or a toothpick, if it comes out clean, its done.
Keep aside to let it cool.
Once cooled, cut it into diamond shaped pieces and keep aside.
For the tempering
Heat the oil in a small non-stick pan and add the mustard seeds.
When the mustard seeds crackle, add the sesame seeds, curry leaves and asafoetida and sauté on a medium flame for 30 seconds.
Pour this tempering over the prepared dhoklas and spread it evenly.
Sprinkle red chilli powder, its optional.
Serve hot with green mint coriander chutney.

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