Makai ka Dhokla Recipe

• 1 cup Maize Flour (makai ka atta)
• �½ cup Sour Curd
• �½ cup Sweet Corn Kernels
• 2 tsp Ginger-Green Chili Paste
• �¼ tsp Asafetida (hing)
• 2 tsp Sugar
• 1 tsp Lemon Juice
• 1 tsp Fruit Salt
• 2 tsp Oil
• Water
  
  For the Tempering
• 1 tsp Mustard Seeds (rai)
• 1 tsp Sesame Seeds (til)
• Pinch of Asafetida
• 1 tbsp Oil
  
  For Garnishing
• 1 tbsp Coriander, chopped

• In a bowl, mix maize flour and sour curd, along with �½ cup of warm water, well enough to form a smooth batter. Keep the batter aside for at least 30 minutes.
• To the batter, add in the sweet corn, ginger-chili paste, asafetida, sugar, lemon juice, and oil. Mix well.
• Now add the fruit salt and mix the preparation gently.
• Grease a 150 mm (6”) diameter thali with oil.
• Pour the prepared batter into the thali and steam it for 15 to 20 minutes.
• For the tempering, heat oil in a pan, add mustard seeds, sesame seeds and asafetida. Fry them until the seeds start crackling.
• Remove the dhokla from the pot.
• Pour the tempering over the prepared dhokla.
• Use chopped coriander to garnish the dhokla.
• Cut into pieces and serve hot.