Follow these steps for perfect results
Chana dal (Bengal Gram Dal)
soaked
Salt
to taste
Carrot (Gajjar)
grated
Tomato Basil Pasta Sauce
Ginger
chopped
Sweet corn
Britannia Cheezza
grated
White Urad Dal (Whole)
soaked
Rice
soaked
Green Chillies
chopped
Mint Leaves (Pudina)
Onions
thinly sliced
Curd (Dahi / Yogurt)
Green Bell Pepper (Capsicum)
thinly sliced
Black olives
sliced
Soak rice, urad dal, and chana dal together for 5-6 hours.
Grind the soaked ingredients with curd, green chili, ginger, and salt into a smooth batter.
Ferment the batter for 8 hours to overnight.
Add grated carrots, green chilies, and mint leaves to the fermented batter and mix well.
Prepare a dhokla steamer with water.
Spoon the batter into greased dhokla plates and steam for 10 minutes on high heat.
While dhokla steams, sauté sliced onions and capsicum in a pan until caramelized.
Preheat oven to 220 degrees Celsius for 10 minutes.
Check dhokla for doneness with a knife.
Cool the dhokla for 5-10 minutes and place it on a baking tray.
Smear the dhokla with tomato basil sauce.
Top with sautéed onions and capsicum, sweet corn, and black olives.
Sprinkle grated cheese over the toppings.
Bake for 8-10 minutes until the cheese melts.
Remove, slice, and serve immediately.
Expert advice for the best results
Adjust the spice level by varying the amount of green chilies.
Experiment with different vegetable toppings.
Use different types of cheese for varied flavors.
Everything you need to know before you start
15 mins
Dhokla batter can be made a day in advance.
Garnish with fresh coriander leaves.
Serve hot as an appetizer.
Serve with a side of mint chutney.
Cooling and refreshing
Complements the savory flavors
Discover the story behind this recipe
Dhokla is a popular Gujarati snack.
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