Daring Cooks: Makai Nu Dhokla

I made this Tarla Dalal non fried wonder for breakfast. It was light, fluffy and beautiful because of the crunch from the Corn.

This Western India Wonder goes to the Daring Cooks challenge at The Daring Kitchen.

My DH is a Gujarati and loves the food of the region.

Here is what you shall need:

1 cup maize flour (makai ka atta)
1/2 cup sour curd (khatta dahi)
1/2 cup sweet corn kernels (makai ke dane)
1 tsp ginger paste and 1 Green Chilly [chopped]
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tbsp oil [I used sunflower]
salt to taste
1 tsp fruit salt
1 tsp lemon juice
2 tbsp oil for greasing and tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)


  •  Combine the maize flour, sour curds and ½ cup of warm water together in a bowl and mix well till smooth. Keep aside for at least 30 minutes.
  •   Add the sweet corn, ginger paste, green chilly, asafoetida, sugar, oil and salt and mix well.

  • Just before steaming sprinkle the fruit salt and add lemon juice over it, when the bubbles form, mix gently.
  • Pour the batter immediately into a greased 175 mm. (7″) diameter mould and shake the mould clockwise to spread the batter to make a even layer.
  • Steam for 15 to 20 minutes or till the dhoklas are cooked. Keep aside.

  • Cool slightly and cut into equal pieces. Serve hot garnished with coriander.




5 thoughts on “Daring Cooks: Makai Nu Dhokla

  1. I was waiting to see your recipe! I can not wait to try it, there are two questions I have, first, should I be able to get the sour curd at most Indian markets do you think? and Second was is fruit salt, this is something I have not heard of before… Thanks!

    • Hi Kim,

      Glad to see your reply.
      1. By Sour curd I essentially mean a slightly aged curd. An Indian store might not sell it essentially. [Any curd a day or more above its shelf life shall turn sour. If you dont find it/cant wait to make it, any un-flavoured curd shall do]
      2. Fruit salt is a citric acid salt. If you dont find it, you may use substitutes. One of it is equal amounts of baking soda and citric acid instead of fruit salt. In India we get a common brand Eno and it solves our fruit salt dilemmas.
      Do let me know how it goes.

  2. I’ve never seen anything like this, and I think I would love it! The ingredients sounds wonderful with the maize, the sour curd and the corn, and then of course your wonderful seasonings! Great recipe for this challenge!

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