1. Semolina 1 cup
2. Gram Flour 2 tbsp
3. Sweet Corn 1/2 cup (ground coarsely)
4. Yogurt 1 cup
5. Water as required
6. Ginger-Green Chili Paste 1 tsp
7. Turmeric Powder 1/4 tsp
8. Baking Soda 1/2 tsp or Fruit Salt 1 tsp
9. Salt to taste
10. Sugar 1/2 tsp
11. Red Chili Powder, a pinch
12. Black Pepper powder, a pinch
13. Lemon Juice 1 tsp
14. Oil 2 tbsp
15. Mustard Seeds 1 tsp
16. Green Chilis 1-2 chopped
17. Curry Leaves 8-10
18. Coriander Leaves chopped 1 tsp for garnishing
19. Coconut, grated 1-2 tsp for garnishing
#
# METHOD:
Serving Size: 5-6
In a mixing bowl, combine semolina, gram flour, crushed sweet corn, yogurt, ginger-green chili paste, salt, and sugar. Mix water gradually and whisk to form a thick, lump-free batter. Let it rest for 30 minutes. Add a few sweet corn kernels, turmeric powder, 1 tbsp of oil, lemon juice, and baking soda or fruit salt. Mix gently. Pour the batter into a greased dhokla plate or any shallow dish. Add a pinch of red chili powder and black pepper powder from the top. Place the plate in the steamer. Cover the lid with a clean cloth to prevent water droplets from falling onto the dhokla, then close the lid securely. Steam for 15-20 minutes on high heat until a toothpick inserted in the center comes out clean. Remove the plate from the steamer and let it cool slightly before cutting the dhoklas into pieces. For tempering, heat oil in a pan. Add mustard seeds and let them splutter. Add green chilis and curry leaves. Add 2 tbsp of water, 1/2 tsp of sugar, and pour this tempering over the steamed dhokla. Garnish with coriander leaves and grated coconut and serve paired with green chutney and sweet tamarind chutney.
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# INGREDIENTS:
1. Semolina 1 cup
2. Gram Flour 2 tbsp
3. Sweet Corn 1/2 cup (ground coarsely)
4. Yogurt 1 cup
5. Water as required
6. Ginger-Green Chili Paste 1 tsp
7. Turmeric Powder 1/4 tsp
8. Baking Soda 1/2 tsp or Fruit Salt 1 tsp
9. Salt to taste
10. Sugar 1/2 tsp
11. Red Chili Powder, a pinch
12. Black Pepper powder, a pinch
13. Lemon Juice 1 tsp
14. Oil 2 tbsp
15. Mustard Seeds 1 tsp
16. Green Chilis 1-2 chopped
17. Curry Leaves 8-10
18. Coriander Leaves chopped 1 tsp for garnishing
19. Coconut, grated 1-2 tsp for garnishing
#
# METHOD:
Serving Size: 5-6
In a mixing bowl, combine semolina, gram flour, crushed sweet corn, yogurt, ginger-green chili paste, salt, and sugar. Mix water gradually and whisk to form a thick, lump-free batter. Let it rest for 30 minutes. Add a few sweet corn kernels, turmeric powder, 1 tbsp of oil, lemon juice, and baking soda or fruit salt. Mix gently. Pour the batter into a greased dhokla plate or any shallow dish. Add a pinch of red chili powder and black pepper powder from the top. Place the plate in the steamer. Cover the lid with a clean cloth to prevent water droplets from falling onto the dhokla, then close the lid securely. Steam for 15-20 minutes on high heat until a toothpick inserted in the center comes out clean. Remove the plate from the steamer and let it cool slightly before cutting the dhoklas into pieces. For tempering, heat oil in a pan. Add mustard seeds and let them splutter. Add green chilis and curry leaves. Add 2 tbsp of water, 1/2 tsp of sugar, and pour this tempering over the steamed dhokla. Garnish with coriander leaves and grated coconut and serve paired with green chutney and sweet tamarind chutney.
[Sweet Corn Dhokla](https://www.homelyplatter.in/2025/08/sweet-corn-dhokla.html)