I made this Tarla Dalal non fried wonder for breakfast. It was light, fluffy and beautiful because of the crunch from the Corn.
This Western India Wonder goes to the Daring Cooks challenge at The Daring Kitchen.
My DH is a Gujarati and loves the food of the region.
Here is what you shall need:
1 cup maize flour (makai ka atta)
1/2 cup sour curd (khatta dahi)
1/2 cup sweet corn kernels (makai ke dane)
1 tsp ginger paste and 1 Green Chilly [chopped]
1/4 tsp asafoetida (hing)
2 tsp sugar
1 tbsp oil [I used sunflower]
salt to taste
1 tsp fruit salt
1 tsp lemon juice
2 tbsp oil for greasing and tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch of asafoetida (hing)
- Combine the maize flour, sour curds and ½ cup of warm water together in a bowl and mix well till smooth. Keep aside for at least 30 minutes.
- Add the sweet corn, ginger paste, green chilly, asafoetida, sugar, oil and salt and mix well.
- Just before steaming sprinkle the fruit salt and add lemon juice over it, when the bubbles form, mix gently.
- Pour the batter immediately into a greased 175 mm. (7″) diameter mould and shake the mould clockwise to spread the batter to make a even layer.
- Steam for 15 to 20 minutes or till the dhoklas are cooked. Keep aside.
- Cool slightly and cut into equal pieces. Serve hot garnished with coriander.