Soft and fluffy corn dhokla made with rava and sweet corn, steamed without long fermentation and finished with a spicy mustard curry leaf tempering. Perfect for tea time, tiffin, or a cozy weekday snack.
Equipment
- Steamer
- Blender or mixie
- Mixing bowl
- Dhokla trays (greased)
- Small tadka pan
Ingredients
For the dhokla batter
- 1 cup rava semolina
- 3/4 cup sour curd
- 1/2 cup water adjust as needed
- 1/2 tsp salt
- 1/2 tsp sugar optional
- 1/2 cup sweet corn kernels for paste
- 2 tbsp sweet corn kernels whole, for texture
- 1/2 inch piece ginger
- 1-2 green chilies
- 1/4 tsp turmeric
- 1/2 tsp red chili flakes
- 1/2 tsp dried oregano optional
- 1 tsp groundnut oil
- 1 sachet Eno fruit salt 5g
- 1 tsp water to activate Eno
- Black pepper and red chili flakes for topping
For the tempering
- 1 tbsp groundnut oil
- 1/2 tsp mustard seeds
- 2 green chilies sliced
- 1 pinch asafoetida hing
- 8-10 curry leaves
- 2 tbsp fresh coriander chopped
Instructions
Make the batter
- In a large bowl, whisk rava, sour curd, water, salt, and optional sugar into a smooth batter.
- Cover and rest for 10 to 15 minutes so the rava hydrates fully.
- Blend sweet corn, ginger, and green chilies into a coarse-smooth paste.
- Add the corn paste to the rested batter along with whole corn kernels, turmeric, chili flakes, oregano, and oil. Mix well.
Steam the dhokla
- Grease dhokla trays with oil and preheat your steamer on high heat.
- When the steamer is fully ready, add Eno and 1 tsp water to the batter. Mix quickly and gently until the batter turns airy — do not over-mix.
- Immediately pour batter into greased trays. Tap lightly and sprinkle black pepper, chili flakes, and oregano on top.
- Steam on high heat for 18 to 20 minutes, or until a knife inserted in the center comes out clean.
- Let the trays cool slightly before cutting into squares. Cutting while very hot can cause pieces to crumble.
Make the tempering
- Heat oil in a small tadka pan over medium heat.
- Add mustard seeds and let them crackle for 20 to 30 seconds.
- Add sliced green chilies and asafoetida. Stir briefly for 10 seconds.
- Add curry leaves carefully (they will splutter) and switch off the heat.
- Pour the tempering evenly over cut dhokla pieces and finish with fresh coriander.
Notes
If the batter looks too thick after resting, add water 1 tablespoon at a time before adding Eno. A pourable but not runny batter gives the best lift.
Always add Eno right before steaming. Batter that sits after Eno is added will turn dense and lose its airy texture.
For a milder version for kids, reduce green chilies in the corn paste and skip chili flakes on top.
Oregano is an optional fusion touch. Skip it for a more classic Indian flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming for a few minutes or microwave with a light sprinkle of water.
Tried this recipe?Let us know how it was!