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Recipe Name: Makai ka Dhokla  
Category: Indian Regional Sub Category: Gujrati


Prep Time Cook Time Serves
35 mins 40 mins 5



Maize flour (makai ka atta)   1 cup
Sour curds   1/2 cup
Sweet corn kernels   1/2 cup
Ginger- green chilli paste   2 Tsp
Hing   1/4 tsp
Sugar   1 tsp
Lemon juice   1 tsp
Oil   2 tsp
salt to taste    
For the garnish    
Chopped coriander   1 tbsp
sesame seeds (til)   1 tsp
For the tempering    
Mustard seeds   1 tsp
Sesame seeds   1 tsp
A pinch of hing   1/4 tsp
oil   1 tsp
Other ingredients   Oil for greasing


  • 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.
  • Gently 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.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   2 nos
Amount Per Serving
Calories 261 Calories from Fat 50
% Daily Value'
Total Fat  14.6 29.7
Saturated Fat  89.7 38
Trans Fat  0  
Cholesterol  0 0
Sodium  4.5 0
Total Carbohydrate  27.7 10
Dietary Fiber   1.3 4
Sugars   0.4  
Protein   5
Vitamin A   76   * Vitamin C   0.9
Calcium   128 * Iron   3.2
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs