Go Back

Makai Dhokla

Print Recipe Pin Recipe
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!