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.