kalpana’s la cucina..... spice 4 all seasons: SWEET CORN RAWA DHOKLA

_________________I am Mrs. Kalpana Mhaske, a Home-Maker, from the city of 52-Gates, one of the famous heritage- destination of the world- Ajanta - Ellora Caves, Bibi-Ka- Maqbara (The Taj of Deccan) and Deogiri Fort. i.e. AURANGABAD. I admire cooking - tryout and innovate different cuisines. Basically, both of my gorgeous daughters are foodie, they have always encouraged me in the kitchen and forced to carve a Food Blog, that’s why, I am happy to share the makings with you. I am an artist too. Painting – especially, Canvas-Painting is my one more hobby. In total - Ours is an ART-FAMILY, my husband is an Architect. In the end, I keep the same belief with Louise Fresco - “ Food, in the end, in our own tradition, is something holy. It's not about nutrients and calories. It's about sharing. It’s about honesty. it’s about identity ”

Thursday 6 September 2018

SWEET CORN RAWA DHOKLA

I love Gujarati snacks for the fact that most of them are low calorie recipes. Dhokla falls under that category. There are many versions of Dhokla like khaman dhokla, khatta dhokla, moong dal dhokla, palak dhokla, rawa dhokla, instant besan dhokla, sandwich dhokla etc and I absolutely love all the versions. I shared moong dal dhokla, rawa dhokla, instant besan dhokla in my blog earlier and today I am going to share the easy, healthy, delicious and quick recipe of dhokla that is Sweet Corn Dhokla. The addition of corn kernels add a slight hint of sweetness and also a bite in between. If you get bored with the classic dhokla recipe, then here is a dish that will give your taste buds a unique experience. So if you are looking for a healthy option for kids lunch box or for breakfast, I would like to suggest you to try this once as it is a healthy and protein packed snack. Serve this lip-smacking corn dhokla recipe with a piping hot cup of tea and relish it’s amazing flavours.

INGREDIENTS:

1 Cup Sweet Corn Kernels

2 Cups Semolina/ Rawa

½ teaspoon Lemon Juice

1 Cup Yogurt / Thick Curd

Salt as required

½ teaspoon Green Paste [ginger+garlic+green chillies]

1 teaspoon Oil / Butter for greasing the dhokla plate

2 teaspoon Baking Powder

Water as needed

½ Cup chopped Coriander

For Tempering:

1-2 tablespoon Oil

¼ teaspoon Cumin and Mustard Seeds, each

Few Curry Leaves

½ teaspoon Asafoetida

2-3 slit Green Chiliies

METHOD:

STEP 1 – Boil sweet corn with salt and turmeric powder. Drain water from it.

STEP 2 – Transfer corn and curd in a mixer jar and blend it in a smooth paste.

Remove it in a mixing bowl.

STEP 3 – Add semolina, salt, green paste and water and make a batter with it.

STEP 4 – Brush the dhokla plate / mold with oil / butter.

STEP 5 – Heat a dhokla steamer with water in it.

STEP 6 – Now just before steaming the dhokla, add baking powder and lemon juice in the batter,

give a nice and gentle mix. You can see bubbles emerging in the batter.

STEP 7 – Transfer the batter in the dhokla plate. Tap it for once or twice.

STEP 8 – Steam dhokla for about 15-20 minutes till it becomes soft, light and fluffy.

STEP 9 – Now for making a tempering, heat oil in a small tempering pan, add mustard seeds, cumin seeds, asafoetida, curry leaves, chopped coriander and few green chillies.