How to make Makai Dhokla -
An innovative recipe of dhokla made with the combination of semolina and boiled corn kernels
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sweet corn kernels (makai), Semolina (rawa/suji) (रवा/सूजी)
Cuisine : Gujarati
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Peas Crusted Chicken Mango Coriander Chicken Kale and Couscous Fritters Corn And Vegetable Lollypop
Makai Dhokla Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Makai Dhokla Recipe
Sweet corn kernels (makai) , boiled 1 cup
Semolina (rawa/suji) 1 cup
Yogurt 1/2 cup
Turmeric powder a pinch
Salt to taste
Oil 1 tablespo for brushing
Mustard seeds 1 teaspoon
Green chillies , finely chopped 2
Curry leaves , chopped 1 tablespo for garnish
Fruit salt 1/2 teaspoon
Green chutney to serve
Method
Step 1
Put corn kernels in a mixer jar and grind to a coarse paste.
Step 2
Heat sufficient water in the lower section of a steamer.
Step 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.
Step 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.
Step 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.
Step 6
Demould and arrange them on a serving platter, garnish with curry leaves and serve immediately with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
