1 cup maize flour (makai ka atta)
1/2 cup sour low fat curds
1/2 cup sweet corn kernels (makai ke dane)
2 tsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tsp lemon juice
1 tsp fruit salt
1 tsp oil
salt to taste
For The Tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
1 tsp oil
1/2 tsp oil for greasing
For The Garnish
1 tbsp chopped coriander (dhania)
coriander (dhania) chutney
Combine the maize flour and sour curds with ½ cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6″) diameter thali. Steam for 15 to 20 minutes.
For the tempering heat the oil, add the mustard seeds, sesame seeds and asafoetida and fry till the mustard seeds crackle. Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander and cut into pieces.
Serve hot with the coriander garlic chutney.
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