Ingredients

• Corn cobs – 150 grams
• Grams dal flour – ¼ cup
• Rice flour – 1½ cups
• Milk – 1 cup
• Lemon juice – ½ tablespoon
• Grated coconut – ¼ cup
• Cilantro leaves – 1 cup
• Mustard seeds – 1 tablespoon
• Green chilli paste – 1 tablespoon
• Cumin seeds – ½ tablespoon
• Ghee – 50 grams
• Salt – To taste

Method

1. Sift rice flour and gram dal flour.

2. Grate corn.

3. Melt ghee in a pot and add mustard seeds.

4. As they start crackling, add cumin seeds.

5. Add corn and sauté for 5 minutes.

6. Add milk.

7. Keep for 5 minutes and remove.

8. Mix both the flours while stirring.

9. Add green chilli paste, sugar and salt to the flour mixture.

10. Leave for 3–4 hours.

11. Add Eno to the mixture.

12. Stir for 5 minutes.

13. Boil water in a pot.

14. Put a trivet in the water.

15. Grease a plate.

16. Pour the corn mixture.

17. Steam for 15 minutes.

18. Take out and cut the dhokla into pieces.

19. Serve with chutney.