Sweet Corn Dhokla Recipe: 59 Photos
makai dhokla recipe | Indian makai ka
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FAQ
The first step in ensuring that your dhoklas turn out to be soft and spongy is to use a mix of sooji and besan. Adding a small amount of powdered sooji to the batter gives it a nice texture and helps in making them fluffy. Next, you need to make sure that you sift the besan and sooji properly.
An all-purpose Indian snack that's appropriate for breakfast or birthdays, dhokla is a steamed cake from the Gujarat region. It reveals savory, sweet and spicy flavors, with a soft and spongy texture.
Dhokla is usually served with deep fried chillies and coriander chutney and garnished with fresh coriander and/or grated coconut.
Dhokla is made by soaking rice & lentils like chana dal. Then they are ground to a batter and fermented overnight to develop a flavour. It is then steamed in a tray or pan. The fermentation process helps the batter to rise while steaming.
“The fermented nature of the food may release lactic acid upon digestion which may result in gastrointestinal side effects. If taken in moderation dhokla is rich in protein and since it is steam and (not oil) fried, it may add nutritive value.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
