Makai Na Dhokla Corn Steamed Cake

Method

1. 1

   Process the fresh corn: Remove all husks from the corn. Cut the kernels off the cob — stand the cob upright and cut downward with a sharp knife. Place the corn kernels in a mixer. Blend for 30 seconds — the result should be a coarse, slightly chunky paste rather than a smooth puree. The corn texture is part of the dhokla character.

2. 2

   Make the batter: In a wide bowl combine the coarsely processed corn, semolina, gram flour and yogurt. Mix well. The batter will be thick. Add finely chopped green chilli, ginger paste, coriander leaves, sugar, turmeric and salt. Mix until evenly combined.

3. 3

   Rest the batter: Cover the bowl. Let rest for 15 minutes. The semolina will absorb moisture and swell slightly during this time, improving the texture.

4. 4

   Prepare the steamer: Fill a steamer pot with water. Bring to a full boil. Grease a 20 cm round tray or thali with oil.

5. 5

   Add Eno just before steaming: Add fruit salt (Eno) directly to the batter. Stir vigorously for 20 seconds — the batter will foam and nearly double in volume from the carbon dioxide reaction. Work fast — this foam must go into the steamer within 1 to 2 minutes or the gas will escape.

6. 6

   Pour batter into tray: Pour the foamed batter into the greased tray. Spread evenly to about 3 cm thickness.

7. 7

   Steam for 18 minutes: Place the tray in the steamer. Cover with a tight lid. Steam on medium-high heat for 18 to 20 minutes.

8. 8

   Check doneness: Insert a toothpick or knife into the centre of the dhokla. It should come out clean with no wet batter. If wet, cover and steam 3 more minutes.

9. 9

   Make the finishing tempering: Heat 2 tbsp oil. Add mustard seeds — pop. Add sesame seeds, curry leaves and slit green chilli — stir 15 seconds. Add the sugar-lemon water to the hot oil — it will sizzle. Pour immediately over the steamed dhokla.

10. 10

    Cut and serve: Let the dhokla cool for 5 minutes. Run a knife around the edges. Cut into squares or diamonds in the tray. Lift out with a spatula. The sweet-sour tempering soaks into the dhokla creating a moist, flavoured surface.

11. 11

    Note: Makai Na Dhokla is a seasonal variation made during the monsoon months (July to September) when fresh corn is abundant in Gujarat. It showcases the Gujarati adaptability — applying the basic dhokla technique to a seasonal ingredient. Fresh corn gives the dhokla a natural sweetness and a yellow colour that distinguishes it from regular gram flour dhokla.