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Sunday, August 10, 2014

Corn Dhokla

 
Dhokla is a mildly savory, vegetarian dish that originated in the Indian state of Gujarat. Well made dhoklas are usually soft and spongy and can be a great meal for anytime of the day, though they are usually treated as a great snack / breakfast. This traditional, guilt-free dish can be made in two ways - The first one is using a fermented batter which of course involves some preparation ahead and the other way is a quicker version where batter is instantly fermented using Eno fruit salt. A paste of ginger - green chillies, salt, turmeric powder and baking soda (in case of fermented batter) are added to the fermented batter and poured into a greased thali and steamed. Thali being a stainless steel plate with high edges. A seasoning of toasted mustard seeds, sesame seeds, green chillies is poured over the steamed dhokla and then garnished with cilantro and coconut. 
 
Dhoklas are nutritious and filling besides being delicious. They are usually cut and served as small squares along with green chutney and sweet chutney. If not for the chutneys that are served as side dishes, the dhoklas are mild on their own and can be served for little ones as well. Though "chickpea flour/besan" based dhoklas are the most popular among the instant variety kind, there are other interesting variations to choose from.
For instance, like this no-ferment, instant version corn dhokla, I came across at Tarla dalal's website. I like toasted corn but somehow not a great fan of corn in cooked dishes. I had so some initial reservations regarding this recipe as I was not sure how this dhokla would smell / taste because of the corn used and how they would turn out in terms of texture. However it turns out that I was fretting over nothing. These dhoklas are really good as the recipe promises and a quick one to put together. Unless someone mentions, one wouldn't know these are corn based ones and so if one is looking for ways to sneak in some corn in their cooking then this is a perfect dish.
 
Ingredients: (2 - 3 Servings)
1 cup corn kernels
1 cup semolina / rava
2 - 3 green chillies or as per taste
1/2 cup yogurt / curds
Salt to taste
1 to 1.5 tsp Eno fruit salt
1 tsp lime / lemon juice
Oil / ghee for greasing the bowl
Ingredients for garnishing:
2 tsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1 tbsp of coriander leaves

Method:
* Blend corn kernels, green chillies and yogurt to a smooth paste and transfer it to a mixing bowl.
* Next add semolina, salt and about 1/2 cup of water to the grouns paste and mix well. Leave the mixture to rest for about 10 - 15 minutes.
* Just before steaming, sprinkle fruit salt, lime/lemon juice and a tbsp of water over the batter. Mix the batter gently when you start noticing the effervescence. 
 
* Immediately pour the batter into a greased thali (a stainless steel plate with deep edges) / circular cake tin of about 6 - 7 inches in diameter.
* Shake the thali gently to the spread the batter evenly.
 
* Place the thali in a steamer and steam on medium flame for about 15 - 20 minutes or until a tooth pick / a knife inserted comes out clean. If using a pressure cooker to steam dhoklas, remember to not put the whistle on.
* Cool slightly and run a knife around the edges of the cooked disc.
 
* Reverse the thali / dish you used to steam onto a wide plate and gently tap it. The cooked dhokla would unmold itself.
* At this point, you can pick any one of the options below to garnish, though I would greatly recommend the second one. Toasted sesame seeds and mustard seeds add a nice crunch to the spongy dhoklas.
1. Just garnish with minced cilantro and 2 tbsp of fresh shredded coconut if you wish and slice into squares.
2. Heat oil in a small pan and add mustard seeds and sesame seeds. When mustard seeds start to crackle, turn off the stove and pour the contents over the steamed disc evenly. Next garnish with minced cilantro and cut into squares before serving.
  
These are on their way to
1. BM# 43 under "Dhoklas" theme.
2. Srivalli's "Kids' Delight" event, hosted by Harini this month with the theme "Healthy Snacks" 

14 comments:

Manjula Bharath said...

corn dhokla looks fantastic and very very healthy way to include corn in them :) makes me hungry now !!

sneha datar said...

I love corn and this dholka looks yum.

vaishali sabnani said...

The dhoklas look amazing. .I too will be posting these but they are made of semolina.

Srividhya Manikandan said...

Amazing pictures n sounds yummy

Priya Suresh said...

I prepared mine with cornmeal, the addition of corn kernels sounds yumm for me.

Sarita said...

Dhokla looks yummy..

Nalini's Kitchen said...

Amazing dhoklas,sounds very interesting....

Hamaree Rasoi said...

Soft and lovely looking dhoklas. Simply drooling over here by looking at it.
Deepa

Srivalli said...

I love how spongy your dhokla looks Suma, great job there!

Denny said...

Love the bright yellow color from the corn and the spongy texture...very nice!

Pavani N said...

Corn dhoklas have turned out soft and fluffy.

Chef Mireille said...

looks so nice and fluffy

Varadas Kitchen said...

Lot of corn dhoklas! Yours looks fluffy and light.

Harini-Jaya R said...

Looks so yumm. Sounds very spongy like any other dhokla. Did it taste any different?