- 2 tablespoons oil
- 1 teaspoon white sesame seeds
- 1 teaspoon mustard seeds
- 1 pinch asafoetida (hing)
- 8-10 fresh curry leaves
For Green Chutney
- 1 cup fresh coriander leaves
- 3 green chillies
- 3-4 garlic cloves
- 1 small piece ginger (about 1 inch)
- 1 teaspoon cumin seeds
- ½ teaspoon sugar
- 1 tablespoon lemon juice
- 2 tablespoons roasted chana dal (optional, for thickness)
- 1 tablespoon curd (yogurt)
- Water as required
- Salt to taste
👩🍳 How to Make Corn Dhokla
1️⃣ Prepare the Batter
- In a large mixing bowl, combine the semolina, curd, and enough water to form a thick but flowing batter. Stir well and let it rest for 10-12 minutes. This soaking softens the semolina for fluffier dhokla.
2️⃣ Make Corn Puree
- While the semolina is soaking, blend 1 cup sweet corn, 2 green chillies, and some water in a mixer until smooth.
3️⃣ Mix the Batter
- Add the corn puree into the semolina mixture along with the ½ cup whole sweet corn kernels, chopped coriander, turmeric powder, ginger garlic paste, and more water if needed to achieve medium-thick consistency (like pancake batter).
- Stir in salt and lemon juice. Just before steaming, add the fruit salt (eno) and fold it gently to incorporate. You’ll notice the batter become airy and bubbly.
4️⃣ Steam the Dhokla
- Prepare a steamer or use a large pot with a steaming rack. Bring water to a boil.
- Grease a flat plate or cake tin and pour the batter evenly. Sprinkle a pinch of red chilli powder (optional), drizzle oil, and scatter some fresh coriander on top.
- Cover with a lid and steam on medium heat for about 20 minutes or until a toothpick inserted into the center comes out clean.
2️⃣ Make the Tadka (Tempering)
- Heat oil in a small pan. Add white sesame seeds, mustard seeds, and a pinch of asafoetida.
- When the mustard seeds start to splutter, add fresh curry leaves and cook for a few seconds until aromatic.
- Pour this hot tadka evenly over the steamed dhokla to add flavor and a nice glossy finish.
3️⃣ Prepare the Green Chutney
- In a blender, combine coriander leaves, green chillies, garlic cloves, ginger, cumin seeds, sugar, lemon juice, roasted chana dal, curd, and salt.
- Add water gradually and blend until you get a smooth, thick chutney. Adjust salt and lemon juice to taste.
4️⃣ Serve
- Cut the steamed corn dhokla into medium-sized squares or diamonds.
- Serve warm or at room temperature with the fresh green chutney on the side. This makes a perfect, wholesome lunch box treat your kids will love!
💡 Tips and Variations
- For extra fluffiness, make sure the batter isn’t too thick or too thin — aim for a consistency like thick pancake batter.
- You can add finely chopped veggies like grated carrot or capsicum for added nutrition and color.
- Use homemade yogurt for best flavor and fermentation.
- Leftover dhokla can be refrigerated and lightly toasted before serving next day.
This corn dhokla recipe is a great way to sneak in some veggies and protein-rich yogurt into your child’s meal while keeping the flavors vibrant and appealing. It’s quick, nutritious, and loved by all ages!
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