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Sweet Corn Dhokla

 INGREDIENTS:

  1. Semolina 1 cup
  2. Gram Flour 2 tbsp
  3. Sweet Corn 1/2 cup (ground coarsely)
  4. Yogurt 1 cup
  5. Water as required
  6. Ginger-Green Chili Paste 1 tsp
  7. Turmeric Powder 1/4 tsp
  8. Baking Soda 1/2 tsp or Fruit Salt 1 tsp
  9. Salt to taste
  10. Sugar 1/2 tsp
  11. Red Chili Powder, a pinch
  12. Black Pepper powder, a pinch
  13. Lemon Juice 1 tsp
  14. Oil 2 tbsp
  15. Mustard Seeds 1 tsp
  16. Green Chilis 1-2 chopped
  17. Curry Leaves 8-10
  18. Coriander Leaves chopped 1 tsp for garnishing
  19. Coconut, grated 1-2 tsp for garnishing 


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.









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