As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes. Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja. The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table.
Well coming back to the food part, I was not quite sure what to do with this flour as I am not a big fan of corn. After about three days since I received the packet, I came upon with this idea of using them in a Dhokla. As I decided to combine cornflour with some besan, I was left with some extra flour. I am planning to make some onion fritters/bhajjis/pakodas with it the recipe of which will be posted soon.
1/2 cup cornflour
1/2 cup besan
2 green chilies grated
pinch of hing and turmeric
1/2 cup spinach puree
8-10 small heads of cauliflower(optional)
1/2 tsp baking soda
1/2 tsp citric acid
1/4 cup buttermilk
1/2 tsp salt
1/2 tsp sugar
2 tsp oil(optional)
oil for greasing
1/4 cup water
oil and mustard for seasoning
little grated coconut for garnish(optional)
chopped coriander leaves for garnish
Take a cup of frozen spinach and blanch it in hot water. Let it sit for 5 minutes. Also blanch the cauliflower but for 10 minutes. Drain the vegetables and make a puree of the spinach and have the cauliflower grated.
Combine all the dry ingredients in a bowl. Add the chilies, the puree, grated cauliflower,buttermilk, water and oil. Mix well and transfer it to a greased shallow container. Heat up some water in a pressure cooker. As soon as it is thoroughly heated, place the container with the dhokla batter inside the cooker and steam for 15 minutes. Wait for 10 minutes before opening the cooker.
Make slices and transfer it to a serving plate. Heat a tsp of oil in a pan and splutter the mustard seeds and add about 2-3 tbsp water. You can add little salt or extra chili into the seasoning if you think the dhoklas are little less in salt or spice. Evenly spread the seasoning with water over and around the dhoklas. I decided not to add the grated coconut due to the inherent sweetness of the corn and you will not see any coriander leaves in the picture as I was out of it.
Serve these with some coriander chutney!!