Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet corn dhokla is prepared by adding sweet corn cream into the curd-semolina mixture along with salt and ginger. It tastes super scrumptious. This soft and spongy dhokla can be served as a snack or breakfast along with green coriander chutney and chilly sauce.

Sweet corns are loaded of nutrients and sometime it becomes difficult to feed healthy foods to kids. Here is the best way to fulfill the daily intake of nutrients of such kids. Sweet corn dhokla is very easy to make and it’s finger-licking taste will make your kids to ask for more and more. So, try out making sweet corn dhokla with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash  sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.

Instant corn dhokla

Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.

Instant corn dhokla
Cut the green chilies lengthwise with a knife and place them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.

Instant corn dhoklaMaking:

Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.

Instant corn dhokla

5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.

Instant corn dhokla

5 minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.

Instant corn dhokla

In the end, add eno fruit salt into the batter and mix it really well. Don’t whisk the batter too much. Transfer the dhokla batter on the greased plate.

Instant corn dhokla
Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.

Instant corn dhokla

20 minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.

Instant corn dhokla

Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.

Instant corn dhokla
For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.

Instant corn dhoklaServing:
Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

Instant corn dhoklaSuggestion

  • You can take 1 cup of sweet corn kernels instead of sweet corns. Prepare its paste in mixer grinder and then add it into the semolina-curd mixture.

Sweet Corn Dhokla recipe | Sweet Corn Dhokla - Instant Corn Dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corns – 2
  • Semolina – 1 cup
  • Curd – 1 cup (whisked)
  • Oil – 2-3 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Curry leaves – 10-12
  • Lemon – 1
  • Green chilies – 2
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Salt - ¾ tsp
  • Red mustard seeds – 1 tsp
  • Eno fruit salt - ¾ tsp
Instructions
  1. Wash the sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.
  2. Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.
  3. Cut the green chilies lengthwise with a knife and plate them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.
  4. Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.
  5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.
  6. minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.
  7. In the end, add eno fruit salt into the batter and mix it really well. Don't whisk the batter too much. Transfer the dhokla batter on the greased plate.
  8. Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.
  9. minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.
  10. Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.
  11. For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.
  12. Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

 

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