• 1 cup Semolina/ (Rava)
• 1 cup Sweet Corn kernels
• 1/2 cup curd
• 1/2 cup Water
• 1 1/2 tsp. (Eno/ fruit salt)
• 1/2 tsp. Lemon juice
• 2 - 4 Green Chillies
• Ginger - a small piece
• ½ tsp Salt
• ½ tsp Sugar
• 1/2 tsp Turmeric (Haldi)
• Oil for greasing

For Tempering:

• 2 tablespoon Sunflower Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds (Jeera)
• 1 sprig Curry leaves
• 1/4 teaspoon Asafoetida (hing)

For Garnish

• Coriander Leaves /Dhania

1. To begin making the Makai Dhokla, firstly crush the sweet corn in a blender along with green chilies and ginger.
2. In a mixing bowl add the crushed corn paste and sour curd. Add asafoetida, turmeric powder, salt, sugar, lime juice, and mix everything well.
3. Add water to make a thick, dropping consistency batter and keep it aside for 30 minutes.
4. Next, keep a pressure cooker/steamer for heating with enough water in the bottom.
5. Add the fruit salt to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds.
6. Steam for 12-15 minutes or till a knife/ tester inserted comes out clean.
7. Cool slightly, demould, and cut into squares.
8. The next step is tempering. In a small pan heat, the oil and add the mustard seeds and once they crackle, add the cumin seeds.
9. Add the curry leaves, asafoetida, and take the pan off the heat.
10. Pour this tempering on the dhokla, garnish with corn and coriander leaves.
11. That's it... relish the corn Rava dhokla with green chutney or tomato ketchup.

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