Rawa Sweet Corn Dhokla

1 cup roasted rawa
½ cup curd
1 cup water
1 cup sweet kernel
1 green chilli
½ inch ginger
Salt to taste
1 tsp soda-bicarb
1 sachet fruit salt

For tempering:
2 tsp oil
1 tsp mustard seeds
3-4 dry red chillies
1 tbsp coriander leaves chopped
2 tbsp sugar
1/4th cup of water

Method to cook:
Boil sweet corn kernels in pressure cooker. Grind together with green chillies and ginger.
Mix rawa with curd and 1 cup of water. Add the corn mixture to it. Add salt and soda-bicarb and mix well. Allow the batter to rest for 15-20 minutes.
Grease the steaming plate with oil and set aside.
Heat water in a deep vessel . Once, you see the steam coming out of the vessel, add fruit salt to the batter.
You will see bubbles coming out. Immidiately pour the batter to the steaming plate and put the plate inside the vessel. Cover and cook for 15-20 minutes on medium flame.
Once dhokla is ready, take it out of the vessel and allow it to cool. Cut into square pieces.
For tempering, heat oil in a pan. Add hing, mustard seeds and curry leaves. Add the dry chillies.
Add the dhokla pieces to the pan. Add sugar and mix well. Sprinkle few drops of water to keep it moist.
Garnish with coriander leaves.

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