Makai Dhokla Gujrati Style/Makki Ke Atte ka Dhokla

Makai Dhokla Gujrati Style/Makki Ke Atte ka Dhokla– This Makki ke atte ka dhokla is just like the Gujarati Khaman Dhokla, except the gramflour/ besan is replaced with Makai atta. Its very healthy because not only is it made from corn but its also steamed and uses only 2 spoons of oil, making it a low fat healthy appetizer. Its soft and spongy and a variation to the traditional dhokla.

What is Makki ka atta/ Makai ka Atta-For those not familiar with Makki ka atta-its corn that has been dried and then ground into a flour. This is different from corn starch that we use for thickening gravies.  Its also called cornmeal and is popular in Mexican cuisine as well for making corn tortillas .I have bought the corn flour sold in Indian stores but the yellow cornmeal sold in American grocery stores might also work. Popular in the state of Punjab in North India, Makki ki Roti and Sarson ka Saag (mustard greens) is the traditional dish made in Punjab during winter months when fresh Mustard greens are freshly harvested. Makki ka atta is gluten free and can be tricky to roll. I have shared tips to make smooth crack free Makki ki rotis here. I also like to make Mooli Methi Makai Ki Roti out of the same flour. Since I had a bag of makki atta at home, I followed my khaman dhokla recipe and replaced the gramflour/besan with makki ka atta. Here is an interesting article on the pluses and minuses of corn flour by Dr Axe. Here is another interesting article on the benefits of corn flour by HealthifyMe.

Makai Dhokla Gujrati Style/Makki Ke Atte ka Dhokla- is it gluten free? This recipe is vegan and gluten free. If you are not gluten sensitive, add 2 tbsp of sooji/semolina. Sooji gives more texture and helps in binding. Since I was trying to keep it gluten free, I did not add any.

What can I use instead of Citric Acid ? Use lemon juice instead of citric acid. Use 1 tbsp plus 1 tsp of lemon juice, though citric acid gives best results.

 

Why do we add water in the tarka/vaghar? Water in the tarka is important to make the dhokla moist, otherwise it will feel very dry. The quantity of water might feel like a lot but it all gets absorbed by the dhokla, making the dhokla soft, moist, fluffy and spongy.

Tips for Soft Spongy Makki ka Dhokla

  1. Citric Acid gives better results than Lemon juice, though I have used both.
  2. Let the batter rest for 15-20 minutes.
  3. Whisk/Mix well to incorporate more air into the batter.
  4. Add Eno and immediately place the pan in the steamer.
  5. Always add water to the vaghar with little sugar and salt.

Some other types of healthy dhokla and appetizer recipe to try are-

Quinoa Oatmeal Dhokla

Sandwich Dhokla with Dosa Batter

Green Moong Dal Instant Dosa/Chilla

Mixed Dal Appe-South Indian Style

Mixed Dal Instant Idli-No Rice No Fermentation

Mixed Dal Instant Dosa-No Rice No fermentation

Here is the written recipe followed by the step by step pictorial one-

Makai Dhokla

Prep Time 5 minutes
Cook Time 15 minutes

Course Appetizer, Breakfast, finger food, lunch
Cuisine Gujarati food, Indian, North Indian

Equipment

  • 1 bowl
  • 1 steamer
  • 1 measuring cups and spoons
  • 1 9 inch cake pan/thali

Ingredients

  

For Makai Dhokla

  • 1 Cup Makai/Cornmeal/Corn flour
  • 3 tbsp Besan/gramflour
  • 2 tbsp any odorless oil
  • 3/4 tsp salt
  • 1 tbsp sugar
  • 1 tsp minced ginger
  • 1 tsp minced green chilies
  • 1/4 tsp plus a pinch citric acid nimbu ka phool
  • 1 1/4 tsp Eno fruit salt
  • 3/4 cup water to mix the batter may have to add an additional tbsp if needed, depending on quality of cornmeal

For tarka/vaghar/tempering

  • 1 tbsp odorless oil
  • 1 1/2 tsp mustard seeds rai
  • 1 tsp white sesame seeds safed til
  • 2-4 green chilies slit
  • 12-15 curry leaves
  • 5 tsp sugar
  • 1/2 tsp salt
  • 150 ml water

For garnish

  • 1 tbsp chopped cilantro
  • 2 tbsp grated coconut frozen shredded coconut works well. Can use desiccated coconut also

Equipment needed

  • 9 inch cake pan
  • 1 steamer or large pan with lid

Instructions

 

  • Mix all the ingredients for the dhokla, EXCEPT Eno and set aside for 20 minutes
  • Grease a 9 inch cake pan or thali
  • Put water in steamer and boil water in preparation for steaming the dhokla
  • After 20 minutes. add eno and mix the dhokla batter
  • IMMEDIATELY after adding eno, put the pan/thali in the steamer and cover and steam for 15-17 minutes. Check with toothpick to make sure it comes out clean
  • Cool dhokla for 15 minutes. Run a knife around the rim of pan and invert onto a plate
  • Cool completely and only then cut into pieces

For tarka/vaghar/tempering

  • In a small pan ,heat oil
  • Add mustard and sesame seeds and cook till mustard seeds splutter and sesame seeds turn golden
  • Add curry leaves and green chilies and immediately add sugar,salt and water
  • Cook till sugar dissolves
  • Pour evenly over COOLED dhokla

Video

Notes

Do not skip the water in the tarka. It may seem like a lot of water but it all gets absorbed. The water in the tarka is what makes the dhoklla soft and moist. I don’t add any turmeric. the color is light yellow from the corn flour and besan. I do not add semolina/suji to keep it gluten free. If you choose to add suji, add two tbsp of suji and increase the water in the dough from 3/4 cup to 1 cup.

Keyword gluten free appetizer, gluten free dhokla, Gujarati makai dhokla, gujarati makki dhokla, makai dhokla gujrati nashta, makai dhokla gujrati style, makai ka dhokla, makki ke atte ka dhokla, makki ke atte ka gujarati dhokla
Tried this recipe?Let us know how it was!

Ingredients for dhokla

In bowl Mix Makki ka atta/corn flour, besan, oil and sugar

Add minced ginger, green chilies, citric acid

Add salt, water and mix till smooth. Cover and set aside for 20 minutes

Grease a pan, put water to boil in a large pot or a steamer

Add Eno and immediately put in the steamer . Cover pot/ steamer for 15 Minutes

IMMEDIATELY after adding eno, put the pan/thali in the steamer and cover and steam for 15-17 minutes. Check with toothpick to make sure it comes out clean
Cool dhokla for 15 minutes. Run a knife around the rim of pan and invert onto a plate
Cool completely and only then cut into pieces

Ingredients for tarka

While the dhokla is steaming, prepare the tarka

In a small pan ,heat oil
Add mustard and sesame seeds and cook till mustard seeds splutter and sesame seeds turn golden

Add curry leaves and green chilies and immediately add sugar, salt and water
Cook till sugar dissolves
Pour over cooled cut dhokla

Garnish with chopped cilantro and grated coconut

This time i used desiccated coconut as I was out of the fresh coconut.

 

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