Sweetcorn Dhokla with Coriander Chutney

In a mixer jar, remove kernels from 2 corn cobs, add chopped green chili and ginger, and coarsely crush the mixture.

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

While the batter is resting, prepare the coriander chutney by taking Bhavnagari gathiya in a mixer jar, adding 2-3 green chilies, 1 large bunch of coriander, juice of 1/2 lemon, a few ice cubes, and salt to taste, then churn to a smooth chutney and set aside.

After resting, add a pinch of turmeric to the batter, salt to taste, and mix well.

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

Add 1 teaspoon fruit salt to the batter and mix quickly.

Transfer the batter to a greased plate, sprinkle red chili powder on top, and place in the preheated steamer.

Cover and steam for 20 minutes on high heat.

Cut the steamed dhokla into squares.

Prepare the tadka by heating 1 tablespoon oil in a pan, adding 1 teaspoon mustard seeds and a pinch of asafoetida, and when the mustard seeds crackle, add white sesame seeds, then pour the tadka over the cut dhokla.

Sprinkle chopped coriander leaves on the dhokla and enjoy with the coriander chutney.