BM # 43 Week 2 Day3

Come monsoon and you start spotting lot of corn every where. This corn is really tempting and I love to cook with it. So for the last day in this Dhokla series I have made Corn Dhoklas. These are very flavorful, a little sweet and a little spicy.These are as good as any instant snack and taste very very Gujju. When I say very Gujju I mean it has an equal balance of sugar and lemon. The Gujjus would say barabar gadapan khattas..perfect balance!!

1 cup maize flour (makai ka atta) 
1/2 cup sour curds 
1 sweet corn , grated
2 tsp ginger- green chilli paste 
1/4 tsp asafoetida (hing) 
2 tsp sugar 
1 tsp lemon juice 
1 tsp Eno’s fruit salt
2 tsp oil 
Salt to taste

Chopped coriander

For tempering 
1 mustard seeds (rai) 
1 sesame seeds (til)
A pinch asafoetida (hing) 
Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl.
 Mix well to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
Add the fruit salt, mix gently and pour the batter into a greased thali. Steam for 15 to 20 minutes.
Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
 Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander. Cut into pieces and serve hot.

Here are some other Dhoklas that I made…

Makai na Dhokla / Steamed Corn Cakes

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