We’ve all had gram flour dhoklas, but today we bring you such a dhokla recipe made from cornmeal that is not only completely different and unique, but a perfect combination of health and taste. It’s also easy to make, and you can make it not only as an evening snack, but also as a lunch wrap.
So what’s up with this perfect combination of health and flavor, you should also try this recipe made from corn dhokla recipe:
For dhokla made with cornmeal you need
Cornmeal – 1 cup
Sugar – a teaspoon and a half
Ginger – half an inch slice
green chilli – a
Lemon Juice – a teaspoon and a half
fruit salt – one packet
Curd – 1/2 cup
Salt – 1/2 teaspoon
So let’s quickly document how to make
To make corn/or corn dhokla, first put flour in a bowl. Add 1/2 cup water to 1/2 cup curd and stir well, then add cornmeal and stir well. Make a paste of ginger and green chillies, put this paste in a bowl, add salt and sugar, now add water little by little and mix well. Less than half a cup of water should be used to make this batter. Stir this batter well so that the added sugar also dissolves well and the batter reaches the right consistency.
The batter of Dhokla should be fluffy, remembering its consistency is neither too thick nor too thin, now add fruit salt to the batter of Dhokla.
At this stage, you can test the batter to see if the added sugar, salt, ginger and green chillies are perfect. Now add the lemon juice and mix well again. To steam dhokla, put water in a saucepan or saucepan and keep the gas preheated. Place the dhokla’s stand or molt in the center of the bhagona.
Stir clockwise with light hands before pouring the dhokla batter into the molts. The batter is ready to make Dhokla. Grease the container with a little oil and pour the batter into the molt.
Now put this molt in the pot, cover and let it cook for 20 to 25 minutes. When the set time is up, open the dhokla and put a toothpick or knife in the dhokla to see if the dhokla is cooked. If your toothpick comes out clean then you know the Dhokla is ready, if the mixture is mixed in, cook for another 5 minutes.
Delicious Dhokla made with cornmeal is ready. Remove the container of dhokla from the pot and let it cool a bit. When it cools a bit, move the knife around the molt. Now place the Dhokla container on the plate, tap the Dhokla container lightly and the Dhokla will come out easily.
Conditioning materials
Refined oil – 4 tablespoons
Asafoetida Powder – 1/4 tsp
Rai – 1 tsp
Curry Leaves – 8
green peppers – two
Green coriander – 1 tablespoon
For tempering, add four tablespoons of refined oil to the pan. Once the oil is hot, add 1/4 teaspoon of asafoetida powder, 1 teaspoon of mustard seeds and 2 chopped long chilies, seven to eight curry leaves, and turn off the gas. This dressing is then applied to dhokla and topped with some chopped green coriander and you can also top with grated fresh coconut if you prefer. Corn Dhokla is ready. You’ll see that it’s fluffy from the inside and it tastes delicious.
So what is the delay? Enjoy this delicious corn Dhokla with the whole family for its unique taste.
