How to make Sweet Corn Dhokla
Beat curd, put Suji in this curd and mix properly.
Grate the sweet corn and prepare it's paste. Add sweet corn mix, salt, ginger paste and lemon juice to the curd-suji mixture. Mix all the ingredients well, cover and keep aside for 5 minutes.
Take a utensil big enough to hold a plate with Dhokla in it, pour 2 1/2 cup water in this utensil then heat it. Also place a netted stand in the water on which we can keep the plate with Dhokla mixture. Put a lid on the utensil so that steam is created quickly.
Grease a plate with oil.
Put Eno powder in the mixture and blend the two nicely, as soon as air bubbles appear pour this mixture in the greased plate. Water has started to release steam, place this plate on the netted stand and cook Dhokla for 20 minutes. Once enough steam is created lower the flame to an extent where steam is able to still create.
Open the lid after 20 minutes and check Dhokla, you can poke it with a knife. If Dhokla mixture does not stick to it then Dhokla is cooked.
When the Dhokla cools off, separate it from the plate using a knife and keep it another plate. Cut Dhokla into pieces of any shape you want. Now apply Tadka to it.
Heat oil in a small pan, put Rie in hot oil. After Rie is roasted add curry leaves and green chilly. Fry these and pour this Tadka all over the Dhokla. Garnish with green coriander.
Sweet Corn Dhokla is ready. Serve with Coriander chutney or Coconut chutney.