Ingredients
- ¼ cup makai ka atta
- ¼ cup sour curds
- ¼ cup sweet corn
- ginger- green chilli paste as per taste a pinch
- Hing
- ½ tsp lemon juice
- ½ tsp Eno’s fruit salt
- ½ tsp oil
- ½ tsp sugar
- Salt to taste
For the tempering:
- ½ tsp rai
- ½ tsp til
- A pinch hing
- ½ tsp oil
- Coriander
Method
- Mix the maize flour and sour curds with 1/2 cup of warm water in a bowl.
- Mix well to make a smooth batter.
- Keep aside for at least 30 minutes.
- Add coarsely crushed sweet corn, ginger-green chili paste, hing, sugar, lemon juice, oil and mix well.
- Add the fruit salt, mix gently and pour the batter into a greased small thali.
- Steam for 15 to 20 minutes.
- Prepare the tempering , heat oil, add rai, til and hing.
- As the seeds crackle, Pour the tempering over the prepared dhokla.