Makai ka Dhokla

Makai ka Dhokla Recipe - Vegetarian Indian Dish with Corn Flour and Sour Curds

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Makai ka Dhokla is a popular Indian snack made from corn flour and sour curds. It is a light and fluffy dish that is perfect for breakfast or as a tea-time snack.

History

Dhokla is a traditional Gujarati dish that has been enjoyed for centuries. Makai ka Dhokla is a variation of the classic dhokla, made with corn flour instead of gram flour.

Ingredients

1 cup corn flour
0.5 cup sour curds
0.5 cup sweet corn kernels
2 tsp ginger-green chilli paste
0.25 tsp asafoetida
2 tsp sugar
1 tsp lemon juice
1 tsp Eno's fruit salt
2 tsp oil
salt to taste
oil for greasing

Garnish

1 tbsp chopped coriander

Tempering

1 tsp mustard seeds
1 tsp sesame seeds
a pinch asafoetida
1 tbsp oil

How to prepare

In a bowl, combine the corn flour and sour curds with 0.5 cup of warm water.
Mix well until a smooth batter is formed.
Set aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, and oil to the batter. Mix well.
Add the fruit salt and gently mix. Pour the batter into a greased 150 mm (6") diameter thali.
Steam for 15 to 20 minutes.
Prepare the tempering by heating oil in a pan. Add the mustard seeds, sesame seeds, and asafoetida. Fry until the seeds crackle.
Pour the tempering over the prepared dhokla.
Garnish with chopped coriander.
Cut into pieces and serve hot.

Variations

You can add grated vegetables like carrots or bell peppers to the batter for added nutrition and flavor.

Cooking Tips & Tricks

Make sure to steam the dhokla for the right amount of time to ensure it is cooked through but still light and fluffy.

- Adding a pinch of sugar to the batter helps balance out the flavors.

- Be sure to mix the batter well to ensure a smooth texture.

Serving Suggestions

Makai ka Dhokla can be served with green chutney or tamarind chutney for added flavor.

Cooking Techniques

Steaming is the key technique used to cook Makai ka Dhokla.

Ingredient Substitutions

You can use yogurt instead of sour curds in this recipe.

Make Ahead Tips

You can prepare the batter for Makai ka Dhokla ahead of time and steam it when ready to serve.

Presentation Ideas

Garnish Makai ka Dhokla with fresh coriander leaves for a pop of color.

Pairing Recommendations

Makai ka Dhokla pairs well with a hot cup of masala chai.

Storage and Reheating Instructions

Store leftover Makai ka Dhokla in an airtight container in the refrigerator. Reheat in the microwave or steam before serving.

Nutrition Information

Calories per serving

Each serving of Makai ka Dhokla contains approximately 150 calories.

Carbohydrates

Each serving of Makai ka Dhokla contains approximately 25 grams of carbohydrates.

Fats

Each serving of Makai ka Dhokla contains approximately 5 grams of fats.

Proteins

Each serving of Makai ka Dhokla contains approximately 3 grams of proteins.

Vitamins and minerals

Makai ka Dhokla is a good source of vitamin C and iron.

Alergens

Makai ka Dhokla contains dairy and gluten.

Summary

Makai ka Dhokla is a nutritious snack that is low in calories and high in carbohydrates. It is a good source of protein and vitamins.

Summary

Makai ka Dhokla is a delicious and nutritious snack that is easy to make at home. Enjoy this light and fluffy dish for breakfast or as a tea-time treat.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a hot summer day, and I was visiting my cousin in Gujarat. She took me to a local market where we stumbled upon a street vendor selling Makai ka Dhokla. The vendor handed me a small piece to try, and as soon as I took a bite, I was hooked. The flavor was unlike anything I had ever tasted before - a perfect blend of sweetness and spice.

I knew I had to learn how to make this dish at home, so I asked the vendor for his recipe. He smiled and told me it was a family secret, passed down through generations. But he could see the excitement in my eyes, and he agreed to teach me how to make it.

We spent the afternoon in his small kitchen, with him guiding me through each step of the process. We started by grinding fresh corn kernels into a coarse paste, then mixing it with yogurt, turmeric, ginger, and green chilies. We let the mixture ferment for a few hours, allowing the flavors to meld together.

Once the batter was ready, we poured it into a greased pan and steamed it until it was cooked through. The vendor showed me how to check for doneness by inserting a toothpick into the center - if it came out clean, the dhokla was ready.

But the real magic happened when we added the tempering. In a small pan, we heated oil and mustard seeds until they sizzled, then poured the mixture over the steamed dhokla. The aroma that filled the kitchen was heavenly - a mix of spicy mustard and earthy corn.

I couldn't wait to taste the finished dish. The vendor cut the dhokla into small squares and served it with a side of tangy chutney. As soon as I took a bite, I was transported back to that hot summer day in Gujarat. The flavors were just as vibrant and delicious as I remembered.

I thanked the vendor profusely for teaching me his family recipe. He smiled and told me that good food should always be shared and passed down through generations. I couldn't agree more.

When I returned home, I couldn't wait to recreate the dish for my family. I gathered all the ingredients and followed the vendor's instructions to a tee. As the dhokla steamed in my kitchen, the familiar aroma filled the air, bringing back memories of my time in Gujarat.

When I served the Makai ka Dhokla to my family, they were amazed. They couldn't believe that I had learned to make such a delicious dish in just one afternoon. I shared the story of how I had learned the recipe from the street vendor, and they were impressed by my determination and passion for cooking.

Since that day, Makai ka Dhokla has become a staple in our household. I make it for special occasions, family gatherings, and whenever I want to transport myself back to that hot summer day in Gujarat. The flavors of corn, yogurt, and spices never fail to bring a smile to my face and warmth to my heart.

I am grateful to the street vendor for sharing his family recipe with me. It has not only brought joy to my family but has also become a cherished memory that I will always hold dear. Good food truly has the power to connect us, no matter where we come from or who we are. And for that, I am eternally grateful.