In a mixing bowl, combine semolina, gram flour, crushed sweet corn, yogurt, ginger-green chili paste, salt, and sugar. Mix water gradually and whisk to form a thick, lump-free batter. Let it rest for 30 minutes. Add a few sweet corn kernels, turmeric powder, 1 tbsp of oil, lemon juice, and baking soda or fruit salt. Mix gently. Pour the batter into a greased dhokla plate or any shallow dish. Add a pinch of red chili powder and black pepper powder from the top. Place the plate in the steamer. Cover the lid with a clean cloth to prevent water droplets from falling onto the dhokla, then close the lid securely. Steam for 15-20 minutes on high heat until a toothpick inserted in the center comes out clean. Remove the plate from the steamer and let it cool slightly before cutting the dhoklas into pieces. For tempering, heat oil in a pan. Add mustard seeds and let them splutter. Add green chilis and curry leaves. Add 2 tbsp of water, 1/2 tsp of sugar, and pour this tempering over the steamed dhokla. Garnish with coriander leaves and grated coconut and serve paired with green chutney and sweet tamarind chutney.
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u/homelyplatter 4d ago
INGREDIENTS:
METHOD:
Serving Size: 5-6
In a mixing bowl, combine semolina, gram flour, crushed sweet corn, yogurt, ginger-green chili paste, salt, and sugar. Mix water gradually and whisk to form a thick, lump-free batter. Let it rest for 30 minutes. Add a few sweet corn kernels, turmeric powder, 1 tbsp of oil, lemon juice, and baking soda or fruit salt. Mix gently. Pour the batter into a greased dhokla plate or any shallow dish. Add a pinch of red chili powder and black pepper powder from the top. Place the plate in the steamer. Cover the lid with a clean cloth to prevent water droplets from falling onto the dhokla, then close the lid securely. Steam for 15-20 minutes on high heat until a toothpick inserted in the center comes out clean. Remove the plate from the steamer and let it cool slightly before cutting the dhoklas into pieces. For tempering, heat oil in a pan. Add mustard seeds and let them splutter. Add green chilis and curry leaves. Add 2 tbsp of water, 1/2 tsp of sugar, and pour this tempering over the steamed dhokla. Garnish with coriander leaves and grated coconut and serve paired with green chutney and sweet tamarind chutney.
Sweet Corn Dhokla