Stuffed dhokla

Recipe by
Total Time:
30-45 minutes
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try Healthy Mushroom Cheese Cutlet, Best Veggie Wrap, Easy Schezwan Bread

Rate This Recipe
5

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/