Method of Preparation:
Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes. Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well. Add the fruit salt, mix gently and pour the batter into a greased 6 inch diameter thali. Steam for 15 to 20 minutes. If using a pressure cooker, steam without putting the weights. Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
Garnish with the chopped coriander. Cut into pieces and serve hot.