By Akshara
July 4, 2026
Dhokla is a quintessential Gujarati staple, traditionally fermented for hours to achieve its iconic spongy texture. This instant, corn-based variation takes inspiration from seasonal harvests, utilising the sweetness of fresh corn while adding the medicinal warmth of garlic. It is a brilliant example of functional snacking, where the fermented-style lightness of the gram flour base meets the heartiness of monsoon produce, making it the ideal companion for a piping hot cup of tea when the rain begins to fall.
1 cup gram flour (besan)  1/2 cup coarse sweet corn paste  1 tbsp garlic paste  1/2 tsp turmeric and salt to taste  1 tsp fruit salt (Eno)  Tempering: 1 tbsp oil, 1/2 tsp mustard seeds, 8-10 curry leaves, 2 slit green chillies
Whisk the gram flour, corn paste, garlic paste, turmeric, and salt with enough water to form a thick, smooth, pouring batter.
Stir in the fruit salt just before steaming, then immediately pour the batter into a greased shallow tray.
Steam for 10-12 minutes over high heat until a knife inserted comes out clean; allow it to cool slightly before cutting into squares.
For the tempering, heat oil in a small pan, crackle the mustard seeds, curry leaves, and green chillies, then pour the sizzling mixture over the dhokla squares.