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fresh corn dhokla recipe

Soft & Fluffy Corn Dhokla Recipe with Fresh Corn | Easy Breakfast

Babita Singh
This Corn Dhokla is a delicious steamed Indian snack made with fresh sweet corn, besan, suji and curd. The coarse corn paste gives the dhokla a lovely texture and naturally sweet flavour, while the colourful vegetable and sesame tempering makes it even more delicious.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 3 Servings

Ingredients
  

For Corn Dhokla

  • Suji – ¼ cup
  • Besan – ¼ cup
  • Dahi – ¼ cup
  • Fresh sweet corn – 1 cup
  • Ginger – 1 inch
  • Green chilli – 1–2
  • Turmeric – ¼ tsp
  • Salt – ½ tsp or to taste
  • Hing – 1 pinch
  • Eno – ½ tsp
  • Lemon juice – ½ lemon
  • Water – as required

For the Vegetable & Sesame Tempering

  • Oil – 1 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – a few
  • Carrot – 1 small
  • Capsicum/Shimla mirch – 1 small
  • Fresh sweet corn – ½ cup
  • Sesame seeds – 1 tbsp
  • Salt – ¼ tsp or according to taste

Instructions
 

Prepare the batter

  • In a bowl, add ¼ cup suji, ¼ cup besan and ¼ cup curd. Add water gradually and mix to make a thick batter.
  • Cover and keep aside for 15–20 minutes.

Prepare the corn paste

  • Add 1 cup fresh corn, ginger and green chilli to a grinder. Grind into a coarse paste.
  • A small mixer-grinder or food processor makes it easy to get the corn to the right coarse texture.
  • Don't make it completely smooth. Small pieces of corn give the dhokla a better texture.

Adjust the batter

  • After resting, the suji will absorb some of the liquid and the mixture will become thicker. Add the coarse corn paste.
  • Add about 1 tablespoon water to the grinder jar, swirl it around and add this water to the batter as well. Mix well.
  • Add turmeric, salt and hing.

Add Eno

  • Just before steaming, add ½ teaspoon Eno. Squeeze in the juice of ½ lemon. Use a silicone spatula to gently fold the Eno into the batter. Mix gently, don't overmix the batter after adding Eno.

Steam

  • Immediately transfer the batter to a greased steaming plate. Spread it evenly.
  • Place in a preheated steamer, cover and steam on medium flame for 12–13 minutes.
  • I use a steamer to make this dhokla. If you don't have one, you can use a regular steaming setup.
  • Check with a knife or toothpick. If it comes out clean, the dhokla is ready. Remove and allow it to cool for 2–3 minutes. Cut into pieces.

Prepare the vegetable tempering

  • Heat 1 tablespoon oil in a pan. Add mustard seeds.
  • Once they start crackling, add curry leaves, chopped carrot and capsicum. Add ½ cup fresh corn.
  • Cook for about 2–3 minutes on low flame. Add sesame seeds and salt.

Add the dhokla

  • Add the prepared dhokla pieces to the pan. Gently toss everything together.
  • Avoid vigorous stirring because the soft dhokla pieces can break. Switch off the flame.
  • Your delicious Corn Dhokla is ready!

Video

Notes

  1. Don't make the corn paste completely smooth.
  2. A coarse paste gives the dhokla a better texture.
  3. Let the suji-besan batter rest for 15–20 minutes before adding the corn.
  4. Add Eno only immediately before steaming.
  5. Mix gently after adding Eno and lemon juice.
  6. Steam immediately after preparing the final batter.
  7. Don't overcook the dhokla, otherwise it can become dry.
  8. Toss the steamed pieces gently with the tempering so they don't break.
Keyword breakfast recipe, corn dhokla, low oil recipes, sweet corn recipes