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Corn Dhokla and Uttapam with Semolina Recipe

Name: Corn Dhokla and Uttapam with Semolina Recipe
Ingredients: 2 cups Semolina (Rava); 1 cup Curd (beaten); 1 cup Water; 2 no. Green Chillies (chopped); 1/4 cup Fresh Coriander leaves (finely chopped); 1 inch Ginger (peeled and grated); 2 cups Sweet Corn Kernels; Salt to taste; Little water; 1/2 tbsp Oil; 2 tbsp Oil; 1/2 tsp small Mustard seeds; 1/2 tbsp White Sesame seeds; 2 sprig Curry leaves; 1/4 inch Ginger (peeled and chopped); 1 cup Sweet Corn Kernels; Salt to taste; 1 tsp Sugar; 1/2 tsp Black peppercorns (crushed); 1 tsp Lemon juice; 1/2 tsp Ghee (for greasing dhokla plate); 1/2 tsp Baking soda; 1 tsp Oil (for semolina mixture baking soda); 1-2 tsp Oil (for uttapam); 1/2 tsp Ghee (for uttapam); Prepared Tadka; Coriander sprig; Lemon wedge

Escrita por MealClip a partir de un vídeo de YouTube. Cómo funciona

Corn Dhokla and Uttapam with semolina, curd and sweet corn. Ingredients with quantities and step-by-step instructions from Chef Ranveer Brar's YouTube video.

Vídeo de YouTube de Chef Ranveer Brarotras28 ingredientes

Lista de ingredientes

otrasfácildesayunomeriendadía a díaeconómica30-60 minmeal prepIndian

Semolina mixture

2 cups Semolina (Rava)

1 cup Curd (beaten)

1 cup Water

2 no. Green Chillies (chopped)

1/4 cup Fresh Coriander leaves (finely chopped)

1 inch Ginger (peeled and grated)

2 cups Sweet Corn Kernels

Salt to taste

Little water

1/2 tbsp Oil

Tadka

2 tbsp Oil

1/2 tsp small Mustard seeds

1/2 tbsp White Sesame seeds

2 sprig Curry leaves

1/4 inch Ginger (peeled and chopped)

1 cup Sweet Corn Kernels

Salt to taste

1 tsp Sugar

1/2 tsp Black peppercorns (crushed)

1 tsp Lemon juice

Dhokla/Uthappam Preparation

1/2 tsp Ghee (for greasing dhokla plate)

1/2 tsp Baking soda

1 tsp Oil (for semolina mixture baking soda)

1-2 tsp Oil (for uttapam)

1/2 tsp Ghee (for uttapam)

Garnish

Prepared Tadka

Coriander sprig

Lemon wedge

Pasos

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].