Ingredients
Corn Dhokla
- 1 cup semolina/suji
- ½ cup curd
- water as required
- 1 cup sweet corn for puree
- 2 green chillies
- ½ cup sweet corn
- 2 tablespoons fresh coriander
- ½ teaspoon turmeric powder
- 1 tablespoon ginger garlic paste
- salt to taste
- ½ teaspoon lemon juice
- 1 sachet fruit salt
- 2 teaspoon oil
- 1 pinch red chilli powder
- fresh coriander
For Tadka
- 2 tablespoons oil
- 1 teaspoon white sesame
- 1 teaspoon mustard seeds
- 1 pinch asafoetida
- 8-10 curry leaves
Green chutney
- 1 cup fresh coriander
- 3 green chillies
- 3-4 garlic cloves
- 1 small piece ginger
- 1 teaspoon cumin seeds
- ½ teaspoon sugar
- 1 tablespoon lemon juice
- 2 tablespoons roasted chana dal
- 1 tablespoon curd
- water as required
- salt to taste
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
Corn Dhokla
- In a large bowl add semolina, curd, water and mix well. Now let it rest for 10-12 minutes.
- Meanwhile in a mixer grinder add 1 cup sweet corn, green chillies, water and grind until smooth.
- Once done add the corn puree in the suji mixture along with ½ cup sweet corn, fresh coriander, turmeric powder, ginger-garlic paste and water. The batter should have medium consistency.
- Further add lemon juice, salt and fruit salt. The corn dhokla batter is ready.
- To prepare the steamer in a large vessel add water and bring it to a boil.
- Now grease a plate and evenly spread the corn dhokla batter. Sprinkle some red chilli powder, then add some oil and fresh coriander.
- Cover it with a lid and let it steam on medium heat for 20 minutes or until a knife or toothpick inserted in the centre comes out clean.
For Tadka
- To prepare the tadka, heat oil in a pan and then add white sesame, mustard seeds and asafoetida Cook for few seconds or until the mustard seeds splutter.
- Now add fresh curry leaves. The tadka is ready, spread it on the corn dhokla and evenly spread it.
- Cut into medium size pieces and serve it with green chutney.
Green Chutney
- To prepare the green chutney in a mixer grinder add fresh coriander, green chillies, garlic, ginger, cumin seeds, sugar, lemon juice, roasted chana dal, curd, salt and water.
- Now grind until smooth, the green chutney is ready.
Recipe Notes
- You can replace fruit salt with ¼ tsp. baking soda too.
- After adding the fruit salt, steam the corn dhokla immediately.
- If the curd is sour then you can skip the lemon juice in the dhokla.
- In the chutney you can replace the roasted chana dal with peanuts too.
