Cooking Time: 15 to 20 minutes
Making Approx. 20 pieces
1 cup sweet corn kernels (Makai ke dane)
½ cup curds (dahi)
1 cup semolina (Rawa / Soji)
5 long green chillies
1 small piece of ginger
Salt to taste
1 tbsp fruit salt
¼ tbsp lemon juice
¼ tbsp oil for greasing
¼ cup corn kernels for garnish
Ingredients for temper: 11/2 tbsp mustard seeds
2 tbsp oil
A pinch of asafetida ( Hing)
Step 1: Cut chillies and ginger and combine with the sweet corn and blen in a mixer till smooth.
Step 2: Add curd and blend it.
Step 3: Take the semolina in a bowl and add 1\2 cup water and salt.
Step 4: Add Ginger-green chilli paste and mix well.
Step 5: Just before steaming, sprinkle the fruit salt and lemon juice over it.
Step 6: When the bubbles form, mix gently.
Step 7: Pour spoonfuls of the batter immediately into thali or moulds and shake the thali clockwise to spread the batter in an even layer.
Step 8: Steam in a steamer for 15 to 20 minutes or till the dhoklas are cooked.
Step 9: Cool slightly and cut into square shape.
Step 10: If you like without oil then serve immediately granished with boiled sweet corn and coriander.
Step 11: Heat the oil in a small vessel.
Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame foe few seconds.
Step 13: Remove from the flame. Pour this tempering over the dhoklas.
Step 14: Serve hot with tomato ketchup or fresh green chutney.:)
Recipe of tomato ketchup click here.
Recipe of Green coriander leaves chutney clickhere and here. Recipe of red chillies chutney click here.
Feel free to grow, follow your life’s path and do as you desire, but whatever you do, do it with love.