Mix semolina, besan, yogurt, lemon juice, turmeric powder, sugar
salt, and add warm water to this to make a batter. Consistency
should be like pancake/ dosa batter.
Heat a large pan with water, put steamer insert.
Take a deep tray or thali/plate that fits in the large pan, about 8-9
inches in diameter, apply little oil to the plate and keep it in the
steamer insert.
Put the Eno fruit salt in the batter and beat well till frothy for a
minute and immediately pour in the greased plate. Cover the large
pan with a lid and let steam on high for about 10-15 minutes.
To check for doneness insert a toothpick in the centre of the
dhokla. Take the plate out of the steamer and let cool slightly for
5-8 minutes and cut into squares or diamond shapes.
Heat the oil for the tempering in a small pan , add the mustard
seeds, sesame seeds and when they splutter pour this tempering
all over the dhokla.
Sprinkle with shopped coriander leaves and grated
coconut(optional).
Serve with ketchup or chutney of your choice.
Originally Submitted
7/1/2010
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