### TranslatedIngredients: 1 cup Buckwheat Flour (Kuttu Ka Atta),1 cup Sweet corn -,1/2 cup Curd (Dahi / Yogurt) - sour,2 tablespoons Sama Flour (Little Millet),2-1/2 teaspoon Green Chilli Paste,Salt - to taste,1/4 teaspoon Enos fruit salt,Sunflower Oil - as required,Sunflower Oil - as required,1/4 teaspoon Sesame seeds (Til seeds),1/4 teaspoon Cumin seeds (Jeera),1/4 teaspoon Mustard seeds,1/2 Lemon juice,2 sprig Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: North Indian Breakfast ### Diet: Gluten Free ### TranslatedInstructions: To begin making the Buckwheat Corn Dhokla recipe, In a bowl, combine buckwheat flour, sama flour, green chilli paste, salt and fruit salt. Mix them together.Add corn kernels to the flour mixture and keep it aside for an hour.Grease the dhokla plate with oil and pour the buckwheat wet mixture to the plate.Steam in idli cooker for 20 minutes. Buckwheat takes longer time to cook than the usual sooji or besan.Hence, check dhokla often and water in the vessel. Cook until the dhoklas are cooked well. The dhokla is cooked when a toothpick inserted in the center of the dhokla comes out clean.In a small tadka pan, heat oil over medium heat. Add mustard seeds once the oil is hot.Once the seeds splutter, add cumin seeds and sesame seeds. Cook until they turn slightly brownish.Pour the tempering on top of the dhokla. Squeeze lemon at the time of serving.Serve Buckwheat Corn Dhokla with Dhaniya Pudina Chutney and have it with cup of Ginger-Holy Basil Tisane | Adrak Tulsi Chai Recipe and enjoy a nutrient rich breakfast