Sweetcorn Dhokla with Coriander Chutney

In a mixer jar, coarsely crush the corn kernels, chopped green chili, and ginger.

Transfer the mixture to a bowl, add 1 cup fine semolina, 2 tablespoons gram flour, and 1/2 cup sour yogurt, then mix well and let it rest for 15-20 minutes.

While the batter rests, prepare the chutney by blending Bhavnagari gathiya, 2-3 green chilies, 1 bunch coriander leaves, juice of 1/2 lemon, ice cubes, and salt to taste until smooth and set aside.

Add a pinch of turmeric and salt to the rested batter and mix well.

Heat a steamer on the stove and ensure it is ready.

Add 1 teaspoon eno fruit salt to the batter, mix quickly, transfer to a greased plate, sprinkle with red chili powder, and steam for 20 minutes on high heat.

For the tadka, heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds and a pinch of asafoetida, and once the mustard seeds crackle, add white sesame seeds.

Pour the tadka over the steamed and cut dhokla.

Sprinkle chopped coriander leaves on top, cut the dhokla into squares, and serve with the coriander chutney.