- Preparation time : 25 minutes | Cooking time : 30 minutes
- Serves/Makes : Serves 4
- 1 cup corn flour (makai ka atta)
- ½ cup sour curds
- ½ cup sweet corn kernels
- 2 teaspoons ginger-green chilli paste
- ¼ teaspoon asafoetida (hing)
- 2 teaspoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon Eno's fruit salt (or baking powder)
- 2 teaspoons oil
- salt to taste
- oil for greasing
- 1 tablespoon chopped coriander
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon sesame seeds (til)
- a pinch asafoetida (hing)
- 1 tablespoon oil
- Combine the corn flour and sour curds with ½ cup of warm water in a bowl.
- Mix well to make a smooth batter.
- Keep aside for at least 30 minutes.
- Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
- Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali.
- Steam for 15 to 20 minutes.
- Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle.
- Pour the tempering over the prepared dhokla.
- Garnish with the chopped coriander.
- Cut into pieces and serve hot.
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