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.



 



 


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2 Months ago