Cornbread Dhokla Fusion Dish

Mix the chickpea flour, semolina, cornmeal, sugar, salt, turmeric, paprika, lemon juice, vegetable oil, ginger-garlic paste, creamed corn, and water to form a goopy consistency. Add water as needed. Blend and rest for 10 minutes. Add Eno salt and mix until incorporated but do not over-mix. Pour into a greased cake tin and steam for 15-20 minutes until the center is dry. While steaming, prepare the syrup by frying mustard seeds and sliced jalapeños in oil. Remove from heat and add water, salt, and honey. Flip the dhokla over and cut however you’d like. Pour the syrup all over and top with corn and pomegranate seeds. Enjoy!