"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Makai (Corn) Dhokla - Scrumptious sweet corn and maize flour dhoklas ready within minutes Recipe

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This recipe for Makai (Corn) Dhokla - Scrumptious sweet corn and maize flour dhoklas ready within minutes, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pavani Chebolu
Added: Wednesday, March 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil
oil for greasing
1 tablespoon chopped coriander

Directions:
Directions:
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 150 mm. (6") diameter 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25mins
Personal Notes:
Personal Notes:
Add the Eno's fruit salt just before you put the dhoklas to steam.

 

 

 

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