Empty My Fridge
Sweet Corn Dhokla
Ingredientes
- Upma rava1 xícara
- Yoghurt½ xícara
- Sugar3 ½ colheres de chá
- Salta gosto
- Sweet corn1,83 xícara
- Ginger3 polegadas
- Chili pepper9 nos
- Cúrcuma · powder½ colher de chá
- Chili flake · flakes½ colher de chá
- Orégano½ colher de chá
- Peanut oil1 colher de sopa + 2–3 colheres de sopa
- Eno1 colher de chá
- Black pepper · powderquanto baste
- Mustard seed2 colheres de chá
- Asafoetida½ colher de chá
- Curry15–20 nos
- Cilantroa handful + 1 maço
- Minta handful
- Cumin½ colher de chá
- Gathiya2–3 colheres de sopa
- Lemon
Modo de preparo
- Whisk the rava, sour curd, water, sugar and salt in a large bowl, cover and rest for 10-15 minutes.
- Grind the 1.5 cups sweet corn with the green chilli and ginger into a paste.
- 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.
- 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.
- Sprinkle red chilli flakes, oregano and black pepper on top.
- Steam the trays over high heat for 20 minutes, until a knife inserted comes out clean.
- Let the dhokla cool slightly, then cut into pieces.
- 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.
- Pour the tempering evenly over the dhokla and garnish with chopped coriander.
- 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.
Resumido do vídeo de Your Food Lab. Assista para ver os detalhes.
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