Ingredients:
- Fresh sweet grated corn - 2 cups
- Suji (Semolina) - 1 cup
- Plain Yogurt - 1 cup
- Salt - 3/4 tsp
- Ginger grated - 1tsp
- Lemon Juice - 1 tsp
- Baking soda - 3/4 tsp
- Oil - 2-3 tbsp
- Mustard seeds - 1 tsp
- Green chilly - 1-2 cut it into 2 halves length wise
- Coriander finely chopped
Method:
- Beat curd, put Suji in this curd and mix properly.
- Grate the sweet corn. Add sweet corn mix, salt, ginger paste and lemon juice to the curd-suji mixture.
- Mix all the ingredients well, cover and keep aside for 5 minutes.
- Take a utensil big enough to fit a plate with Dhokla, pour 2 1/2 cups of water in this utensil, turn on the gas and place a stand in the utensil on which the plate is to be kept. Cover the utensil so that steam is formed at a quicker rate.
- Grease the plate with some oil.
- Put Baking powder in the mixture and mix nicely, as soon as air bubbles appear pour this mixture in the greased plate. Water has started to release steam, place this plate on the netted stand and cook Dhokla for 20 minutes. Once enough steam is created lower the flame to an extent where steam is able to still create.
- Open the lid after 20 minutes and check Dhokla, you can poke it with a knife. If Dhokla mixture does not stick to it then Dhokla is cooked.
- When the Dhokla cools off, separate it from the plate using a knife and keep it another plate. Cut Dhokla into pieces of any shape you want. Now apply Tadka to it.
- Heat oil in a small pan, put mustard seeds in hot oil. After seeds are roasted add green chilly. Fry these and pour this Tadka all over the Dhokla. Garnish with green coriander.
- Sweet Corn Dhokla is ready. Serve with Coriander chutney or Coconut chutney.
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