Corn and Sooji Dhokla
Corn Dhokla or Makai na Dhokla is very quick snack or breakfast recipe. Corn is known as Makai in Gujarati language. Dhokla can be prepared in so many different variations. This one is instant dhokla using sooji and corn. Perfect snack or light lunch with a cup of tea and some chutney.
Servings: 4 servings
Ingredients
- 1 cup Semolina or Sooji
- 1 ½ cup Corn kernels
- 3 thai green chilies use less if you don’t like spicy
- 4 cloves garlic
- 1 inch piece ginger
- Salt to taste
- ¼ tsp Turmeric powder
- 1/2 cup yogurt
- 2 tsp neutral oil
- 1/2 -1 tsp Lemon juice
- 1 tsp Eno or baking soda imp
- Pinch red chili powder optional
Vaghar /Tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 tsp sesame seeds
- 1/8 tsp asafetida
- 3-4 curry leaves
- 1-2 green chilies slit
- Cilantro to garnish
Instructions
Dhokla batter and steaming
- Prepare a steamer by filling up a wide pot (with lid) with water. Only fill ¼ to little more with water. The water should slightly/barely touch the thali or batter filled pan. Place a sturdy trivet or ring mould, something that can hold up the pan or thali you will be placing dhokla batter in. (I use a little heart shaped ceramic bowl which has holes underneath) The thali or baking pan you will use needs to fit into the bigger pot and stay still while steaming) If you pot does not have a lid, you will have to foil it up to trap steam inside it. Instant pot or a pressure cooker without the whistle works great too. I usually use le creuset pot or pressure cooker.
- Bring the water to a rolling boil over medium high heat and add more water if it reduces while boiling because it will. (it’s imp)
- In a food processor, take 1 cup of corn kernels along with chopped green chilies, ginger, garlic, yogurt, oil, salt, turmeric powder and give it few pulses until you have slightly crushed corn and coarse looking mix. Transfer this to the sooji or semolina and add some of the cilantro as well in the mix. Add about ½ cup water. Add lemon juice and eno or if you are using baking soda. Mix thoroughly. Add the rest of the ½ cup corn kernels also.
- Pour this batter in a greased dish or baking pan with edges as the batter rises while steaming. If you wish, sprinkle some red chili powder. I used Kashmiri chili powder, its not hot but gives this intense red color. It’s totally optional.
- Carefully place this pan on to the trivet or whatever else you are using. Cover the pot with lid and let them steam for about 15 -20 minutes.
- At about 15-minute mark, open the lid and insert a knife and check if its cooked. Just as tasting cake batter, the knife inserted should come out clean.
- Once they are done, remove the pan or dish. Let them rest for just about 5 minutes (meanwhile make the vaghar ) and then cut them into square pieces with the help of a knife. Gently remove the pieces using a spatula to a serving platter. I find cake spatulas are very helpful due to flexibility.
Make Vaghar or tempering
- Heat up oil on medium high heat. Once the oil is hot, add the mustard seeds, let them crackle and add sesame seeds, asafetida, curry leaves, some extra green chilies. And turn off the heat. Pour this vaghar on top of the dhokla and garnish it with leftover cilantro.
- Serve them with some chutney and tea.