This dhokla features corn inside-out While the batter itself is made of maize flour perked up with curds and lemon juice for tanginess and other masalas for spice, the highlight of the recipe is the addition of crushed sweet corn kernels to the batter, which gives a nice, juicy texture and mild sweetness to the dhoklas. Adding fruit salt to the batter before steaming ensures that the makai ka dhokla is succulently soft, while an accompaniment of green chutney heightens the excitement Enjoy this delectable snack with a cup of hot chaai. Dhokla are also good to serve for breakfast and also make satiating tiffin snacks.
