Time : 25 mins.
Preparation Time :
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste For the tempering
1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil Other ingredients
oil for greasing For the garnish
1 tablespoon chopped coriander
the maize flour and sour curds with 1/2 cup of warm water in a
bowl. Mix well to make a smooth batter. Keep aside for at least 30
the sweet corn, ginger-green chilli paste, asafoetida, sugar,
lemon juice, oil and mix well.
the fruit salt, mix gently and pour the batter into a greased 150
mm. (6") diameter thali. Steam for 15 to 20 minutes.
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.
with the chopped coriander. Cut into pieces and serve hot.
the Eno's fruit salt just before you put the dhoklas to steam.