Wash and soak the rice for 3-4 hours after which drain it and grind it to coarse Rawa like consistency. You don't want to grind it to a fine paste, but get it to a coarse consistency. You can add sour couple of tablespoons of yogurt as grinding liquid.
Transferr the ground rice into to a bowl, add some yogurt to get it to a paste like consistence. Don't add too much yogurt as we do not want to make it a runny batter.
Ferment the rice batter for 7-8 hours.
Meanwhile an hour or two before you intend to steam the dhokla; grate the corn. If the corn is not tender enough and you get too many whole kernels while grating, pulse the grated corn couple of times in an electric mixer-grinder.
Prepare a steamer, and steam the ground corn until it has almost cooked. You do not have to boil it, steam it without water touching the ground corn. The Desi corn steam really well
It takes 10-12 minutes for not so tender corn to steam to desired liking.
Allow the grated steamed corn to cool completely.
Mix in the steamed and cooled corn into the fermented rice batter.
Add some sour yogurt to adjust the consistence of the batter. It has to be like idli batter consistency. Add 1/2 tablespoon oil, salt, ginger+garlic paste, if required add a teaspoon of sugar to balance the sourness of the batter.
Allow the batter to rest for 15-20 minutes so that the flavours get the time to blend in.
Prepare the Dhokla steamer and grease the dhokla plates.
Pour some batter into a mixing bowl. Add 1/4 teaspoon of eno fruit salt, pour a teaspoon of water over it and mix it well. Immediately transfer the batter into the greased plate, level it and steam for 10-12 minutes.
Check for doneness, remove from the steamer and allow the dhokla to rest for few minutes, this allows the crumb to set as the dhokla will continue to cook until they cool down.
Repeat with the rest of the batter.
Prepare the tempering by heating 2 tablespoons oil, add mustard and sesame seeds and turn off the flame as they crackle. Add hing and curry leaves . This tempered oil is enough for the entire batch of dhokla. After you have sliced the dhokla, spread little over each plate of steamed dhokla.
Garnish with grated fresh coconut and finely chopped coriander.
Serve warm with coriander chutney.
