Thursday, January 13, 2011
Dhokla is a traditional Gujarati snack made using gram flour and yogurt. This delicious savoury steamed cake is served with chutneys. The one I made today is not a traditional one. This is something very similar to rava idli's. I came across this recipe in Tarla dala's site recently under the category of Assorted Dhokla. There were many assorted dhoklas, in which my selection was this sweet corn dhokla. I actually made these just like the rava idli preparation and poured in a pan and steamed, you can also make it in regular idli plates. It hardly needs 5 or 10 minutes to prepare. Enjoy these hot steaming dhoklas with your favourite chutney.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 15 squares
Semolina- 1 cup
Sweet corn puree- 1/2 cup
Yogurt- 1 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1/2 tsp
Turmeric powder- 1/4 tsp
Mustard seeds- 1 tsp
Fresh grated coconut- 1 tbsp
Steamed fresh sweet corn- 2 tbsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp
1 cup= 250 ml
You can also substitute 1 cup of semolina with 1/2 cup semolina& 1/2 cup oats.
Mix the semolina, salt, turmeric and bicarbonate of soda in a large bowl. Add the sweetcorn puree and 1/2 cup of yogurt mix it well. Then add the remaining 1 cup of yogurt and mix it well. Pour it in a greased pan. Steam it for 10 minutes. To check wheather it's cooked insert a skewer and if it comes out clean then it's cooked.
For seasoning heat the oil in a pan, add the mustard seeds when it starts spluttering, add the corn and grated coconut stir it for 2 minutes. Pour it on top of the dhokla. Garnish with chopped coriander leaves.
To make Sweetcorn puree:
Take 1 cup of canned sweet corn and blend it by adding little water. If you like it more spicy you can also add some 1 green chilly when grinding.
Serve the dhoklas warm with chutney.
Don't forget to check out our bloggers in marathon Srivalli, Reva, Monika, Priya Suresh, Priya Vaasu, Jay, PJ, Veena, Azeema and Sowmya.
This recipe goes to Any One Can Cook- Series11