CORN DHOKLAS

Dhokla is a most popular among the Gujarati snacks and is liked by one and all as it is very light and healthy. Now-a-days people have become very innovative and try out the traditional dishes with variations. You can find dhoklas with the addition of so many different vegetables. I have made them with corn today as per the theme where I had to make a dish staring with the letter "C" 

A to Z challenge, a challenge initiated on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.. This month's Alphabet is 'C' and I decided to make Corn Dhoklas

Ingredients:
Fresh Corn ......... 1 cup (you can use frozen or canned one too)
Gram flour / besan .. 1 cup
Semolina ... 1 tbsp
Yogurt ..... 1/2 cup
Ginger ..... 1" piece
Green chillies ..1
Turmeric powder .. 1/4 tsp
Carom powder .. 1/8 tsp
Salt ................ to taste
Sugar ............ 1/8 tsp (optional_
Eno ............ 1/4 tsp
Lemon juice .. 1 tsp

For Tempering:
Mustard seeds ... 1 tsp
Asafoetida ......... 1 pinch
Green chillies ... 2 (slit)
Sesame seeds ... 1/2 tsp (crushed)
Oil ........... 1 tbsp

For garnishing:
Grated coconut ... 1 tbsp
Coriander leaves .. 1 tbsp

Method:

Collect all the ingredients and bring them to room temperature.

In a blender grind the corn coarsely adding 1 green chilli and ginger.
Remove it in a bowl and add the gram flour, semolina, yogurt, salt, sugar and carom powder. Mix together without any lumps to a thick batter like Idli batter. Add little water if needed or more curd.
Cover the bowl and set it aside for 2-3 hours for fermenting.

Just before steaming the dhoklas add the eno squeezing the lime juice over it. It becomes frothy. Immediately mix it well into the batter.

Grease a dish and pour the batter for steaming.

Place it in a double boiler and steam for 10 -12 minutes. If you don't have a boiler you can just do it in a pan keeping the dish on a small stand with the water below the dish.

Allow it to cool before cutting the dhoklas.

Heat the oil in a small pan and add the tempering ingredients. Pour them over the dhoklas.

Garnish with grated coconut and coriander leaves. Serve with mint and coriander chutney.

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