Makai Dhokla An innovative recipe of dhokla made with the combination of semolina and boiled corn kernels This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 16 Jul 2021 in Recipes Course New Update Advertisment 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 Put corn kernels in a mixer jar and grind to a coarse paste. Heat sufficient water in the lower section of a steamer. 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. 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. 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. Demould and arrange them on a serving platter, garnish with curry leaves and serve immediately with green chutney. #Curry leaves #Fruit salt #Green chillies #Green chutney #Mustard seeds #Oil #Salt #Semolina (rawa/suji) #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article