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4956 Stuffed-Capsicum-Dhokla

Stuffed Capsicum Dhokla

Stuffed Capsicum Dhokla

Give a twist to your typical dhokla by stuffing it in capsicum.

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes: 4 to 6 servings

Ingredients:

For the khaman batter:

Bengal gram flour (besan)- 1 cup

Semolina (rawa)- 1 ½ Tbsp

Ginger-Green chili paste- 1 tsp

Lemon juice- 1 tsp or citric acid- ½ tsp

Fruit salt or Plain Eno – 1 ½ tsp

Oil for greasing – ¼ tsp

Other Ingredients:

Capsicum (shimla mirchi)- 8 large

For the tempering:

Mustard seeds (rai)- 1 tsp

Sesame seeds (Til)- 1 tsp

Asafoetida (Hing)- a pinch

Curry leaves (Kaddi patta)- 4-6 no

Oil- 2 tbsp

To Garnish:

Finely chopped coriander leaves- 2 Tbsp

Method:

  • To make the khaman batter, mix all the ingredients together using enough water, except the fruit salt to make a thick batter and keep aside.
  • Cut the capsicum vertically into halves and deseed them.
  • Boil enough water in a steamer.
  • Add the fruit salt in the batter, mix well and pour them into each capsicum and steam them in a steamer for 10 minutes.
  • Prick the dhokla with a tooth pick to check if it’s done. The tooth pick should come out clean.
  • Let the capsicums cool. Once cooled cut them into 2 pieces.
  • Heat oil in a non stick pan, add mustard seeds, when they splutter add the sesame seeds, hing, and curry leaves and sauté for a minute.
  • Add the capsicum stuffed dhokla and sauté for 4 to 5 minutes.
  • Garnish with coriander and serve hot.

Note:

  • Always mix the batter with hands to break the lumps if any.