Corn Palak Suji Dhokla Recipe

Meghna's Food Magic: Corn Palak Suji Dhokla

Season may be any, dhokla is a permanent feature in Gujarati Homes. We find ways to have dhokla with all kind of combinations.

Take 1 cup semolina (suji/ rava).
Keep finely chop spinach ready
Take some boiled sweet corn ready
You can take raw sweet corn too.
Keep 2 finely chopped green chilli ready.
Keep 1 garlic clove finely chopped
You can take gijnger too.
Add 1/2 curd beaten curd
mix well.
I prefer chopped spinach instead of puree.
Add some water if batter is too thick
give suji rest for 20-25 min.
Add some salt per taste.
Add green chillies, garlic and sweet corn.
Don’t put too much sweet corn else binding would be a challenge.
Add some water and bring to pouring consistency.
Consistency of batter should be same as idli dosa batter.
You can also add crushed rice.
Don’t make batter too watery.
Add spinach.
If you are adding spinach puree, then churn and add it immediately
don’t leave it after churning.
Apply some oil to plate on which we are going to make dhokla.
Keep steamer on
You can use lemon flavor fruit salt in dhokla but not in dessert.
Batter will get bubbles and it will become fluffy.
Spread it in plate.
Sprinkle red chilli powder.
Alternatively, you can add crushed black pepper too.
Steam cook dhokla
Cover lid with napkin so that water droplets don’t fall on dhokla.
Cook on high steam.
Make tampering
Take 1.5 tbs oil in a pan.
Heat up the pan
Add some mustard seeds and white sesame seeds.
Tampering is optional.
Add a pinch of hing (asafoetida).
Tampering is ready
Let dhokla cool down.
Drizle tampering.
Lose the sides and cut in squares.
Sprinkle some methi masala on top.