Corn It

Corn It

I am always tempted to buy sweet corn, especially when they give me 3 packets for 20 bucks. That is a good deal compared to the 10 bucks for 1 packet. And then I am left wondering with what to do with them. Yeah, this is a forewarning to you. Be prepared to see corn in different avatars on this blog. 

Today, I made Corn Dhokla using Makkai Ka Atta and Sweet Corn kernels. You can eat it hot with chutney. I loved it with tadka for breakfast with a cup of hot tea. This is continuing with my promised recipes for the Navratri season. So here we go:

Pic: Sanjana Kodical

Dhokla with corn

Ingredients

Makai ka atta (coarse variety) - 1 cup

Sour curds - ½ cup

Sweet corn - ½ cup

Ginger-green chilli paste - 2 tsp

Hing - ¼ tsp

Sugar - 2 tsp

Lemon juice - 1 tsp

Fruit salt - 1 tsp

Oil - 1 tsp

Salt to taste

For Tadka

Rai - 1 tsp

Til - 1 tsp

Hing - a pinch

Oil - 1 tsp

Method

Combine the atta and sour curds with ½ cup of warm water in a bowl

Mix well to make a smooth batter

Keep aside for 30– 45 minutes

Add the sweet corn, ginger-green chilli paste, hing, sugar, lemon juice, oil and mix well

Add the fruit salt, mix again and pour the batter into a greased thali

Steam for 15 to 20 minutes

Cut into pieces and serve with green chutney

Or give tadka with rai, til and hing

Garnish with chopped kothmir leaves