Day 3 Week 1 of BM #53 -
I had this recipe bookmarked a long time back but was able to make this for the kids as an after school snack just recently.
The kids loved the corn kernels which they bit into. Moreover I made it less spicy for the little one and the adults had it with a spicy chutney on the side.
Recipe Source Tarla Dalal
Corn Flour 1 cup
Corn Kernels, 1/2 cup
Sour Curds 1/2 cup (I used sour cream and buttermilk)
Ginger-Green Chili paste as needed
Sugar 1 tsp
Lemon Juice 1 tsp
ENO Fruit Salt 1 tsp
Asafoetida 2 pinches
Salt as needed
Seasoning (Oil 2 tsp, Mustard Seeds 1/2 tsp, Sesame Seeds 1 Tbsp, Asafoetida a pinch)
Garnish - Fresh shredded Coconut and chopped coriander leaves
Method Of Preparation -
Mix the corn flour and sour curds with ½ cup of warm water in a bowl to make a smooth batter. Keep aside for at least 30 minutes.
Add the sweet corn, ginger-green chili paste, asafoetida, sugar, lemon juice and oil and mix well.
Add the ENO fruit salt, mix gently and pour the batter into a greased plate or Dhokla plate. Steam for 15 to 20 minutes. Keep aside to cool.
Prepare the seasoning by heating the oil in a pan and adding the mustard seeds and sesame seeds.
After the seeds crackle, add the asafoetida and I would sprinkle a teaspoon water and pour it over the dhokla.
Cool slightly and cut into desired shaped pieces. Serve hot garnished with shredded coconut and coriander leaves.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53.
Also sending this to Srivalli's "Kid's Delight - Snacking all the way", hosted by Sandhya.
Preparation Time 25 min + Resting time 30 min