How much cooking time?

65 min — 20 min prep, 45 min cooking.

Makai Dhokla Savoury Steamed Corn Cake

Name: Makai Dhokla Savoury Steamed Corn Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 9 servings
Cuisine: Gujarat Indian
Ingredients: Coriander Leaves; 0.25tsp Turmeric Powder; 0.5tsp sugar; 1cup sweet corn; 0.5cup Curd; 0.5tsp Lemon; 2.5piece green chillies; 0.5tsp Red Chilli Powder (Lal Mirch); 1piece Ginger; 2tbsp Sunflower Oil; 1cup corn meal; 1tsp enos fruit salt; salt; 0.5tsp Cumin Seeds; 0.25tsp Asafoetida; 0.5tsp Mustard Seeds (Black); 1piece Curry Leaves

Gujarati savoury steamed corn cake — sweet corn + corn meal + curd batter leavened with eno fruit salt, steamed into spongy squares, tempered with mustard, cumin, curry leaves and red chili. Served with green chutney and tamarind chutney.

Time 65 min · Serves 9 · 107 kcal · West India, Gujarat

Ingredients

Garnish

Coriander Leaves (optional) (garnish) (chopped)

Main

Turmeric Powder — 0.25 tsp (ground)
sugar — 0.5 tsp (whole)
sweet corn — 1 cup (chopped)
Curd — 0.5 cup (whole)
Lemon — 0.5 tsp (chopped)
green chillies — 2.5 piece (chopped)
Red Chilli Powder (Lal Mirch) — 0.5 tsp (ground)
Ginger — 1 piece (sliced)
Sunflower Oil — 2 tbsp (whole)
corn meal — 1 cup (ground)
enos fruit salt — 1 tsp (whole)
salt (optional) (whole)

Tempering

Cumin Seeds — 0.5 tsp (whole)
Asafoetida — 0.25 tsp (ground)
Mustard Seeds (Black) — 0.5 tsp (whole)
Curry Leaves — 1 piece (ground)

Method

To begin making the Makai Dhokla, crush the sweet corn in a blender along with green chillies and ginger. In a mixing bowl, add the crushed corn paste, corn meal (dalia) and sour curd.
Add turmeric powder, salt, sugar and lemon juice and mix everything well. Add a little water if needed to make a thick, dropping-consistency batter and keep it aside for 30 minutes. Meanwhile, prepare the steamer and grease two 8-inch steel plates or moulds of choice with a little oil.
Just before steaming, add the enos fruit salt to the batter and gently mix in one direction so the batter becomes light and frothy. Immediately pour the batter into the greased moulds.
Place the moulds in the steamer and steam on medium heat for 15 to 18 minutes, or until a toothpick inserted comes out clean. Remove and let it cool slightly, then cut into pieces.
In a small pan, heat the oil and add the mustard seeds. Once they crackle, add the cumin seeds, curry leaves, asafoetida and red chilli powder, and take the pan off the heat.
Drizzle this tempering (tadka) over the steamed dhokla using a spoon, garnish with coriander leaves and serve.

Common questions

How many calories in one plate of Makai Dhokla Savoury Steamed Corn Cake?: 107 kcal per plate.
How much cooking time?: 65 min — 20 min prep, 45 min cooking.

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