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Stuffed dhokla Recipe

Stuffed dhokla is a popular Indian Snacks
Author :
 
On :
Monday, 19 June, 2017
Category :
Kid friendly Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Steam Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Take a look at more Snacks Recipes. You may also want to try Healthy Soya Sundal , Best Sambousa, Easy Masala Murmure

Ingredients

  • For the batter:
  • 1 cup - semolina
  • 4 tbsp - Rice flour
  • 1/2 cup - Curd
  • 1/2 cup - salt
  • 1.5 tsp - fruit salt
  • For the stuffing:
  • 1/4 tsp - Asafoetida
  • 1 cup - shredded Cabbage
  • 1/2 cup - chopped Capsicum
  • 1/4 cup - peas
  • 1 tsp - sambhar masala
  • 1 tsp - red paprika powder
  • 1/3 tsp - Turmeric
  • 1/2 tsp - salt
  • 1 tsp - Lemon juice
  • 1 tbsp - cooking oil
  • For the paste:
  • 1 tbsp - idli podi powder
  • 1.5 tbsp - cooking oil
  • For the tempering:
  • 1 tbsp - cooking oil
  • 1/2 tsp - Mustard Seeds
  • 1 tsp - sesame seeds
  • 2 whole Red Chillies
  • 2 tbsp - green coriander
  • How to Make Stuffed dhokla:

    1. For the batter:
    2. Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.
    3. Keep aside for 20 minutes.
    4. For the stuffing:
    5. Heat 1.5 tbsp of oil in a pan.
    6. Add asafoetida and turmeric, cook for a few seconds, and then add the peas, cabbage and capsicum.
    7. Now add the salt, sambhar masala, chilli powder and stir fry till the vegetables start softening.
    8. For the cakes:
    9. Grease a plate with 1.5 tsp of oil.
    10. Then add fruit salt in the batter, mix well and quickly pour half of the mixture into the plate and steam for 3 minutes.
    11. Take the plate out of the steamer and spread the podi mixture on the semolina cake.
    12. Spread the vegetable mixture over it.
    13. Pour the remaining batter over the vegetable layer and sprinkle 1/4 tsp sambhar masala over the batter.
    14. Now place the plate in the steamer again and steam for 8 minutes.
    15. Take the plate out of the steamer and let it cool down for 10 minutes.
    16. Cut into triangles.
    17. Heat 1 tbsp of oil in a small pan.
    18. Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chillies to the oil and pour over the triangle pieces.
    19. Garnish with chopped coriander.
    20. Recipe courtesy: Maayeka
    21. http://maayeka.blogspot.in/




     

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