Corn Dhokla and Uttapam with Semolina Recipe

Preparation of the Semolina mixture [00:27]

• Mix the semolina, beaten curd, and water in a bowl and let it soak.
• Finely chop the green chillies [00:28].
• Finely chop the fresh coriander leaves [00:44].
• Grate the ginger [01:50].
• In a large bowl, combine the soaked semolina mixture with the chopped green chillies, chopped coriander leaves, grated ginger, salt, a little water, 1/2 tbsp oil, and 2 cups of sweet corn kernels [01:30]. Mix well.

Preparation of the Tadka [03:32]

• Heat 2 tbsp of oil in a pan [04:05].
• Add 1/2 tsp of small mustard seeds, 1/2 tbsp of white sesame seeds, 2 sprigs of curry leaves, and 1/4 inch of chopped ginger to the hot oil [04:43].
• Add 1 cup of sweet corn kernels, salt, 1 tsp of sugar, 1/2 tsp of crushed black peppercorns, and 1 tsp of lemon juice to the pan [04:56]. Mix and sauté.

Cooking the Corn Dhokla [06:01]

• In a small bowl, mix 1/2 tsp of baking soda with 1 tsp of oil [06:05]. Add this to the semolina mixture and mix [06:13].
• Grease a dhokla plate with 1/2 tsp of ghee [03:18].
• Transfer the mixture to the greased plate and steam in a steamer for 20-25 minutes [06:33].

Cooking the Corn Uthappam [07:13]

• Use the same semolina mixture for the uttapam [06:48].
• Heat 1-2 tsp of oil in a non-stick pan [06:00].
• Pour the mixture into the pan to make a round-shaped uttapam [07:15].
• Once one side turns golden, flip it and cook the other side as well [07:27].
• Add 1/2 tsp of ghee [08:08].

Plating and Garnish [08:57]

• Serve the steamed dhokla cut into squares [10:57].
• Serve the uttapam topped with the prepared corn tadka, a sprig of fresh coriander, and a lemon wedge [09:11].