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

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