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3 Corn Dhokla resting on a spoon
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Vegan Chettinad Corn Dhokla | Steamed Corn Cakes

Vegan Corn Dhokla is a savory steamed snack made with corn rawa. These cakes are soft, porous & very delicious. Chettinad sauce gives it that extra flavor.
Course Appetizer, Breakfast, Snack
Cuisine Asian, gujarati, Indian
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4 people

Equipment

  • Idli Cooker with dhokla plate attachment

Ingredients

To prepare the Dhokla batter

  • 2 cups corn rawa
  • 2-3 tbsp Chettinad paste
  • 2 tbsp curry leaves powder
  • 1/2 tbsp cumin powder
  • 1 tbsp ginger paste
  • 3-4 green chillies
  • 2-3 tbsp semolina/rawa
  • 1/3 cup chopped cilantro
  • 1/4 cup frozen green peas
  • 1 cup yogurt
  • salt as required
  • 1 tsp baking soda

To prepare tadka

  • 1 tsp oil
  • 2 tsp mustard seeds
  • Pinch of asafoetida

Instructions

To prepare the Dhokla batter

  • In a big bowl, add corn rawa.
  • Add Chettinad paste, salt, curry leaves powder, cumin powder, ginger paste, chopped green chillies, semolina/rawa, chopped cilantro, green peas and yogurt.
  • Give it all a good mix. Add little water to give it a thick batter consistency.
  • Now add baking soda to the batter, once it starts to become frothy, mix it into the batter.
  • Grease a dhokla plate using a cooking spray. Place it in a steamer/Idli cooker/Instant Pot and steam it for 12 minutes.
  • Once done, allow it to cool for a couple of minutes. Then using a pizza cutter, cut in squares

To prepare tadka

  • Heat oil in a tadka pan and temper mustard seeds and asafoetida once its hot.
  • Pour this tadka over the dhokla, mix and serve immediately with chutney or ketchup.

Notes

You can steam dhokla in an Instant Pot. Follow the instructions to steam veggies. 
Feel free to add more veggies to the batter like chopped carrots, beans, bell peppers to make it more nutritious.
You can enjoy these dhoklas without the tadka on top if you want to go completely oil-free.
Corn Rawa can be found at any Indian grocery store. 
If you cannot find corn rawa, just use semolina/rawa instead.
Baking soda needs to be added to the batter just before steaming the dhokla. 
Baking soda makes fluffy and soft dhokla. 
You can add fresh curry leaves instead of powder.
If unable to find Chettinad paste, add any curry powder/Madras curry masala.