Sweet Corn Dhokla

Von Your Food Lab · 30 Min.

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Zubereitung

1. Whisk the rava, sour curd, water, sugar and salt in a large bowl, cover and rest for 10-15 minutes.
2. Grind the 1.5 cups sweet corn with the green chilli and ginger into a paste.
3. When the batter has thickened, mix in the corn paste, the 1/3 cup sweet corn, turmeric, red chilli flakes, oregano and 1 tbsp oil.
4. Grease the dhokla trays. Dissolve the eno in 1 tsp water, add it to the batter and mix well, then pour the batter evenly into the trays and tap gently.
5. Sprinkle red chilli flakes, oregano and black pepper on top.
6. Steam the trays over high heat for 20 minutes, until a knife inserted comes out clean.
7. Let the dhokla cool slightly, then cut into pieces.
8. Heat oil in a tadka pan over high heat. Add mustard seeds, sliced green chillies and asafoetida, stir and cook briefly, then add curry leaves.
9. Pour the tempering evenly over the dhokla and garnish with chopped coriander.
10. For the chutney: blend the coriander, mint, ginger, green chillies, cumin, sugar, gathiya, lemon juice, ice cubes, a splash of water and salt into a fine, thick chutney.

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