Shift grams dal flour and rice flour. grate corn.
Melt ghee in a pot. Add mustard seeds when they crackle put cumin seeds. Add corn and saut for 5 minutes. Pour milk. Keep for 5 minutes and remove. Mix both the flours slowly stirring. Mix salt, green chili paste and sugar. Mix well and leave for 3-4 hours.
Mix eno salt in the mixture and stir for 5 minutes. In a pot boil water put a ring. Grease plate and pour the corn mixture. Steam for 15 minutes cut them into pieces and serve with chutney.