Makai ke Dhokla

Experience a light and spongy fasting dhokla made with maize flour, perfectly leavened with Eno and served with an aromatic tempering.

45 min 4 servings Medium Vegetarian Indian Gujarati

Ingredients

Check off items as you gather them

Follow step-by-step instructions

In a bowl, mix maize flour, yogurt, rock salt, turmeric powder, lemon juice, and oil. Adjust with water as needed to form a smooth, pourable batter.
Let the batter rest for 15 minutes.
Just before steaming, gently stir in the Eno to froth the batter slightly.
Grease a steaming tray and pour the batter evenly into it.
Steam for 20–25 minutes until the dhokla is set and spongy.
Allow to cool slightly, then cut into squares. Optionally, temper with mustard seeds and curry leaves in hot oil and drizzle over the dhokla before serving.