Suji and Sweet Corn Sandwich Dhokla

Got a gym-freak friend who’s forever doling out gyan on health?

Impress their muscles and taste buds with my succulent combo of soft and spongy suji dhoklas packed with the unconventional flavor of sweet corn sandwiching fresh green chutney in between!

Go a step further and amp up the protein by adding some fresh paneer between the layers too!

Prep Time: 12 min    Cooking Time: 20 min 


1 1/4 tea cup Suji
1 tea cup sweet corn
1 tea cup curd
1 1/2 tsp chilli ginger paste
1 1/2 tsp fruit salt
1 tsp oil
3/4 tea cup green chutney
Salt to taste

For Tempering:
1 tbsp oil
1 tsp cumin seed
1/2 tsp mustard seed
1/4 tsp asafoetida
2 green chilli

For the Green Chutney:
1 1/2 tea cup coriander leaves
2 green chilli
1/2″ piece of ginger
1 tsp cumin seed
1 tbsp peanut (optional)
1 tsp sugar
1 tbsp lime juice


For the Chutney:

  1. Mix all the ingredients of chutney and make a smooth paste

For the Dhokla:

  1. Mix 1/2 tea cup of corn with curd and churn it in the mixer
  2. Boil 1/2 tea cup of corn
  3. Mix the suji with the curd
  4. Add the boiled corn, chilli ginger paste and salt
  5. Add oil, and fruit salt (add some hot water on it before mixing)
  6. Take a 6 to 8″ thali (plate), grease it with oil and pour half of the batter and spread it across the thali
  7. Put the thali in the steamer, cover it with a lid and steam it for 5 to 7 minutes
  8. Take the thali out and spread the green chutney evenly on the dhokla. Pour the remaining batter over this and rotate the plate so that the batter spreads evenly
  9. Steam it again for 7 to 10 minute or until dhokla is done

For Tempering:

  1. Heat 1 tbsp of oil, add mustard seed, cumin seed, chilli and asafoetida
  2. When it starts crackling remove it from the heat and spread it on the dhokla

Note : This is an instant dhokla, so mix rawa with the curd just before you want to make it, else it wont turn out spongy


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