Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup maize flour (makai ka atta)
- 1/2 cup sour curds
- 1/2 cup sweet corn kernels
- 2 teaspoons ginger- green chilli paste
- 1/4 teaspoon asafoetida (hing)
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon Eno's fruit salt
- 2 teaspoons oil
- salt to taste
- oil for greasing
Directions
Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.
Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander. Cut into pieces and serve hot.
Category:Indian Recipes
Category:West Indian Recipes
Category:Gujrati