Like me, my son is also very fond of dhokla. Our most favourite is Khaman dhokla.Today, I was in a mood to try a new recipe.
I had written down this recipe long back but have never made before. Made few changes in that ( I always use my Khaman dhokla recipe as a base) and tried this today.
The result was a beautiful, colourful, soft, fluffy, yummy sunshine dhoklas:)
Semolina ( rava) – 2 tbsps
Yogurt – 1/2 cup
Hot water – 3/4th cup
Boiled fresh corn – 1/2 cup
Oil – 3 tsps
Sugar – 3 tsps
Green chilli and ginger paste – 2 tsps
Citric acid – 3 pinches
Salt to taste
Eno fruit salt – 1 tsp
Oil – 1 tsp
Mustard – 1/2 tsp
Sesame seeds – 1/2 tsp
Green chillies ( slit) – 2
Hing – 1/4th tsp
Water – 2 tbsps
Grated coconut – 2 tbsps
Chopped coriander leaves- 2 tbsps
In a bowl, add maize flour, yogurt, rava and hot water well to make a smooth batter. Let it rest for 30 mins.
After 30 mins, add boiled corn, green chillies and ginger paste, 3 tsp of oil, sugar, citric acid and salt to taste and mix very well.
Grease a plate and keep it ready.
Once the water starts steaming, add 1 tsp of eno fruit salt to the batter, mix well and pour into the greased plate and steam till it’s cooked ( a toothpick inserted should come out clean) Will take approximately 15-20 mins.
Garnish the dhokla with grated coconut and chopped coriander leaves.
Heat oil for tempering. Add mustard. When it starts spluttering, add sesame seeds, green chillies and hing. Sauté for few seconds. Add water and pour the tempering over the dhokla and spread it well.