Celebrity chef Ranveer Brar introduced an instant corn dhokla recipe utilizing semolina and sweet corn kernels as an alternative for school or work tiffins.
The dish requires a cooking time of approximately 20 to 25 minutes, featuring a batter steamed for 10 to 12 minutes after adding baking soda and oil.
The preparation incorporates a tempering of mustard seeds, sesame seeds, curry leaves, ginger, sweet corn, and spices tossed on a high flame.