Sweet Corn Dhokla Recipe – Authentic Gujarati Steamed Cake

Last Updated on 2 months by Neha Deshmukh

Sweet Corn Dhokla Recipe – Authentic Gujarati Steamed Cake

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Sweet Corn Dhokla. It’s a delightful twist on the classic Gujarati snack, bringing a burst of sweetness and freshness to the fluffy, steamed goodness. I first made this for a family get-together, and it was an instant hit! It’s surprisingly easy to make, and I promise, you’ll be hooked.

Why You’ll Love This Recipe

This Sweet Corn Dhokla is more than just a snack; it’s a little slice of happiness. It’s light, airy, and packed with flavor. The sweetness of the corn beautifully complements the savory spices, creating a truly irresistible treat. Plus, it’s a fantastic way to sneak in some veggies! It’s perfect for breakfast, a tea-time snack, or even as a festive treat.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Makai Flour / Maize Flour
• ?? cup Sweet corn (about 1 cup kernels)
• 1 teaspoon Ginger-green chilies paste
• 2-3 pinch Turmeric powder
• 1 teaspoon Fruit salt (Eno)
• To taste Salt
• 1 teaspoon Lemon juice
• 2 teaspoons Sugar
• 2 tablespoons Curd or buttermilk
• 1 pinch Asafoetida (Hing)
• 2 teaspoons Oil
• 2 teaspoons Oil (for tempering)
• ?? teaspoon Mustard seeds (about 1 tsp)
• ?? teaspoon Cumin seeds (about 1 tsp)
• 1 tablespoon White Sesame seeds
• 1 teaspoon Chopped coriander
• 1 tablespoon Fresh scraped coconut

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Makai Flour / Maize Flour: Exploring Different Varieties

Makai flour, or maize flour, is the star here. You can find different grinds – fine, medium, and coarse. I prefer a medium grind for the best texture. About 140g of makai flour equals one cup.

Sweet Corn: Choosing Fresh vs. Frozen & Regional Variations

Fresh sweet corn is amazing when in season, but frozen works beautifully too! If using frozen, thaw it completely and pat it dry before using. In some regions of India, you’ll find different varieties of sweet corn – try experimenting to find your favorite!

Ginger-Chili Paste: Adjusting the Spice Level

The ginger-chili paste adds a lovely warmth. Feel free to adjust the amount of green chilies based on your spice preference. I usually use 1-2 green chilies for a mild kick.

Asafoetida (Hing): The Importance of Quality & Usage

A tiny pinch of hing goes a long way! It adds a unique savory depth. Make sure you’re using good quality hing – it should have a strong aroma.

Fruit Salt (Eno): Substitutes and Tips for Best Results

Fruit salt (Eno) is crucial for the fluffiness. If you can’t find Eno, you can use a mixture of baking soda and citric acid (about 1/2 tsp baking soda + 1/4 tsp citric acid). Add it right before steaming for the best results.

Curd or Buttermilk: Impact on Texture & Flavor

Using curd or buttermilk adds a lovely tang and helps create a softer dhokla. If you don’t have either, you can add 1 teaspoon of lemon juice to regular milk.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the makai flour, curd (or buttermilk), and warm water. Mix well to form a thick, smooth batter. Don’t worry about lumps at this stage. Cover the bowl and let it rest for about 30 minutes. This allows the flour to hydrate.
2. While the batter rests, coarsely grind half of the sweet corn kernels. You can use a food processor or a grater.
3. Now, add the ground corn, whole corn kernels, ginger-chili paste, turmeric powder, salt, sugar, hing, lemon juice, and oil to the batter. Mix everything well.
4. Grease the dhokla plates generously with oil. While you’re doing that, heat water in a steamer. Make sure there’s enough water – about 1-2 inches deep.
5. This is the fun part! Add the fruit salt (Eno) and 1 teaspoon of water to the batter. Gently mix for about 30-40 seconds. You’ll notice the batter becoming light and frothy. Don’t overmix!
6. Immediately pour the batter into the greased dhokla plates. Fill them about ¾ full.
7. Carefully place the plates in the steamer and steam for 20-25 minutes. To check if it’s done, insert a toothpick into the center – it should come out clean.

8. Let the dhokla cool in the plates for a few minutes before carefully removing them. Cut into squares or diamonds.

9. Time for the tempering! Heat oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds and sesame seeds. Sauté for a few seconds, then add the hing.

10. Pour the tempering over the dhokla. Garnish with chopped coriander and fresh scraped coconut.

Expert Tips

• Don’t overmix the batter after adding the fruit salt. This will deflate it.
• Ensure the steamer is hot before adding the dhokla plates. This helps with even steaming.
• Grease the plates really well to prevent sticking.

Variations

• Vegan Sweet Corn Dhokla: Substitute the curd/buttermilk with plant-based yogurt.
• Gluten-Free Considerations: Makai flour is naturally gluten-free, so this recipe is perfect for those with gluten sensitivities!
• Spice Level Adjustments: Add more or fewer green chilies to adjust the heat.
• Festival Adaptations (e.g., Janmashtami): My grandmother used to add a pinch of cardamom to the batter during Janmashtami for a fragrant twist.

Serving Suggestions

Serve your Sweet Corn Dhokla with your favorite chutney – I love it with mint-coriander chutney or sweet tamarind chutney. Tomato sauce is also a popular choice, especially with kids! A side of masala chai makes it the perfect snack.

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or steamer before serving.

FAQs

What is the best way to prevent the dhokla from becoming too dense?

Don’t overmix the batter, especially after adding the fruit salt. Gentle mixing is key!

Can I make the batter ahead of time? If so, how long can it be stored?

You can prepare the batter (without the fruit salt) up to a day in advance and store it in the refrigerator. Add the fruit salt just before steaming.

What is the role of fruit salt in this recipe, and can I skip it?

Fruit salt creates the light and airy texture. While you can skip it, the dhokla won’t be as fluffy.

What chutneys pair best with Sweet Corn Dhokla?

Mint-coriander chutney, sweet tamarind chutney, and even tomato sauce are all delicious options!

How can I adjust the sweetness level in this recipe?

Adjust the amount of sugar to your liking. Start with 2 teaspoons and add more if needed.