Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Makai Dhokla, firstly crush the sweet corn in a blender along with green chilies and ginger
Step 2: In a mixing bowl add the crushed corn paste, corn dalia and sour curd
Step 3: Add asafoetida, turmeric powder, salt, sugar, lime juice and mix everything well
Step 4: Add water to make a thick, dropping consistency batter and keep it aside for 30 minutes
Step 5: Meanwhile, prepare the steamer and grease two 8 inch steel plates or any moulds of choice with a little oil
Step 6: Add the fruit salt to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds
Step 7: Steam for 12-15 minutes or till a knife/ tester inserted comes out clean
Step 8: The next step is tempering
Step 9: In a small pan heat the oil and add the mustard seeds and once they crackle, add the cumin seeds
Step 10: Add the curry leaves, asafoetida and red chilli powder and take the pan off the heat
Step 11: Drizzle this tempering (tadka) over the steamed dhokla using a spoon
Step 12: Serve Makai Dhokla with Dhaniya Pudina Chutney and hot Masala chai