Sweet Corn Dhokla

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Dhoklas are prepared in a variety in Gujarat and is an extremely admired food.

Rava and corn are put together to produce this magnificent dish. It is also considered as a signature dish of Gujarat. You are going to love it, when you will enjoy the taste of startling fresh flavours of the trampled sweet corn pips. The recipe is inimitable blends of ingredients mixed with curds, when prepared surely you are going to prevail praises of many hearts. The dish does not take much time and it also adds value to your health. You may plan it for breakfast using quite less amount of oil and still it tastes delicious. You may regard it as tea-time snack as well.

Prep Time: 10 mins

Cooking Time: 20 mins


  • 1 cup-Sweet corn kernels (Makai ke dane)
  • 1 cup-Semolina (Rawa or Sooji)
  • 1 cup-Curd (dahi)
  • 4 Long Green Chillies
  • Salt to taste
  • 1-Small part of Ginger
  • 1-tbsp fruit salt¼
  • 1-tbsp Oil for greasing
  • ¼-tbsp Lemon Juice
  • Garnishing: ¼-cup Corn kernels

Ingredients for Temper

  • 2 tbsp oil
  • 11/2-tbsp of mustard seeds
  • A bit of asafoetida (Hing)


  • Batter the curd and lay Suji in it. Blend appropriately.
  • Now, mince the sweet corn to make its paste. In this paste, you need to put in ginger paste, lemon juice, salt along with the curd and suji mixture. Muddle up well and keep it aside for 10 minutes.
  • For making dhoklas, you have to get a utensil huge enough to grip a plate of Dhokla over it.
  • Pour about 2 or more cup of water in it to heat it up. You need to set a mesh stand inside the water so that you may put the plate of Dhokla muddle.
  • To generate the steam rapidly, put a closure on it.
  • Smear with oil the plate on which you will have to spread the blend.
  • Now, add Eno or else baking soda powder in the muddle and mingle properly.
  • The moment air bubbles comes out, dispense the mix in the lubricated plate.
  • When water start releasing steams keep this plate on that webby stand. Steam it for about 20 minutes.
  • After you observe that adequate vapour is produced lower down the burn to the level where condensation is still able to form.
  • Check your Dhokla after 20 minutes by poking it with a cook’s knife. If the mixture is not sticking, your Dhokla is ready to eat.
  • Once it’s calm down, detach it from that plate with the help of a knife and place it on another plate.
  • Now, slice it into parts of your desired shape. You may at this moment add Tadka in it.
  • Warm up a little bit of oil in a frying pan then give a pinch of Rie in that oil.
  • When you find that Rie is heated put some curry leaves with thin slices or chopped green chilly in that.
  • Sauté little and spread this all above the Dhokla. It’s ready; now garnish it with green coriander.

Now, have this crispy, spongy, traditional Sweet Corn Dhokla served with coriander chutney. And feel the flavour of Gujarat.