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Makai Dhokla

An innovative recipe of dhokla made with the combination of semolina and boiled corn kernels This is a Sanjeev Kapoor exclusive recipe.

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Makai Dhokla

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Main Ingredients Sweet corn kernels (makai), Semolina (rawa/suji)
Cuisine Gujarati
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Makai Dhokla

  • 1 cup Sweet corn kernels (makai) , boiled
  • 1 cup Semolina (rawa/suji)
  • 1/2 cup Yogurt
  • a pinch Turmeric powder
  • to taste Salt
  • 1 tablespo for brushing Oil
  • 1 teaspoon Mustard seeds
  • 2 Green chillies , finely chopped
  • 1 tablespo for garnish Curry leaves , chopped
  • 1/2 teaspoon Fruit salt
  • to serve Green chutney

Method

  1. Put corn kernels in a mixer jar and grind to a coarse paste.
  2. Heat sufficient water in the lower section of a steamer.
  3. Take semolina in a mixing bowl, add corn paste and yogurt and mix well. Add sufficient water and mix to make a smooth and thick batter. Add turmeric powder and salt and mix well.
  4. Heat 1 tablespoon oil in a non-stick tempering pan, add mustard seeds, green chillies and curry leaves and sauté for a few seconds. Add this tempering to the batter and mix well. Add fruit salt and mix well.
  5. Brush individual muffin moulds with some oil and pour some batter into each of them. Place the moulds in the steamer and steam for 5-7 minutes. Remove from heat and set aside to cool slightly.
  6. Demould and arrange them on a serving platter, garnish with curry leaves and serve immediately with green chutney.
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