Soft & Spongy Sweet Corn DhoklVeg

1

In a mixing bowl, combine fine semolina (suji), gram flour (besan), and sour curd (or buttermilk). Mix well.

2

Add water gradually to achieve a consistency similar to dosa batter. Let the mixture rest for about 10 minutes.

1

Coarsely crush the sweet corn using a chopper. Do not make a fine paste.

1

Add the crushed sweet corn to the semolina batter.

2

Stir in finely chopped green chillies, grated ginger, salt, turmeric powder, and one tablespoon of oil. Mix everything thoroughly.

1

Prepare your steamer by heating water until it is boiling.

2

Grease a dhokla plate with oil.

3

Just before steaming, add a small packet of fruit salt (Eno) to the batter and mix quickly until it becomes light and airy.

4

Pour the batter onto the greased plate and sprinkle red chilli powder on top.

5

Place the plate in the steamer, cover with a lid, and steam on high heat for 20 minutes.

1

Heat 1-2 tablespoons of oil in a pan. Add mustard seeds, white sesame seeds, and a pinch of asafoetida (hing).

2

Once the dhokla is steamed, cut it into squares.

3

Pour the prepared tempering over the cut dhokla pieces.

4

Garnish with freshly chopped coriander and serve with green chutney.