Makai ka Dhokla

Preparation :10 mins
Cook :16 mins
Total Time :26 mins
Servings :Makes 3 servings (3serving )

Ingredients :

1 cup maize flour (makai ka atta)
1/2 cup sweet corn kernels (makai ke dane)
1/2 cup curds (dahi)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tsp sugar
1 tsp lemon juice
salt to taste
2 tsp oil
1 tsp fruit salt

For The Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
green chutney

Method :

Combine the maize flour, curds and ¾ cup of warm water in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes.Add the sweet corn, ginger-green chilli paste, asafoetida, turmeric powder, sugar, lemon juice, salt and oil and mix well.
Just before steaming, sprinkle fruit salt over the batter and mix lightly.
Pour the batter into a greased 175 mm. (7”) diameter thali.
Steam in a steamer for 15 minutes or till the dhoklas are cooked. Keep aside to cool slightly.
Once cooled, cut it into 18 diamond shaped pieces and keep aside.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the mustard seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.Pour this tempering over the prepared dhoklas and spread it evenly.Sprinkle the coriander evenly on top.Serve hot with green chutney.