| • | In a bowl, mix maize flour and sour curd, along with ½ cup of warm water, well enough to form a smooth batter. Keep the batter aside for at least 30 minutes.
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| • | To the batter, add in the sweet corn, ginger-chili paste, asafetida, sugar, lemon juice, and oil. Mix well.
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| • | Now add the fruit salt and mix the preparation gently.
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| • | Grease a 150 mm (6”) diameter thali with oil.
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| • | Pour the prepared batter into the thali and steam it for 15 to 20 minutes.
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| • | For the tempering, heat oil in a pan, add mustard seeds, sesame seeds and asafetida. Fry them until the seeds start crackling.
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| • | Remove the dhokla from the pot.
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| • | Pour the tempering over the prepared dhokla.
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| • | Use chopped coriander to garnish the dhokla.
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| • | Cut into pieces and serve hot. |
