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Dhokla Simla Mirch ( Roz ka Khana )
Tarla Dalal
21 January, 2015
Table of Content
Dhokla Simla Mirch recipe, Capsicum Dhokla, Khaman Dhokla with Capsicum
Dhokla Simla Mirch, also known as Capsicum Dhokla or Khaman Dhokla with Capsicum, is an innovative and appealing twist on the classic Gujarati snack. This unique recipe transforms crisp capsicum (shimla mirch) into edible cups, brimming with light and fluffy Khaman Dhokla batter. It’s a delightful fusion that brings together the vibrant crunch of the vegetable with the soft, tangy goodness of dhokla, creating a dish that's both flavorful and visually striking.
The foundation of this dish is the Khaman Dhokla batter. To prepare it, you combine 1 cup of besan (Bengal gram flour) with 2 tablespoons of semolina (rava/sooji). The tang comes from 2 teaspoons of lemon juice, balanced by 1 tablespoon of sugar. For a little kick, 2 teaspoons of ginger-green chilli paste are added, along with 2 teaspoons of oil and salt to taste. These ingredients are mixed with ½ cup of water to form a thick, smooth batter. Just before steaming, 2 teaspoons of fruit salt are added, lightly sprinkled with 2 tablespoons of water and gently mixed, which activates the fruit salt and makes the dhokla light and spongy.
Before the batter takes center stage, the capsicums are prepared. You'll need 3 large capsicums, which are carefully cut into two vertical halves. It's crucial to remove the seeds while ensuring the half-cup shape remains intact. These capsicum halves serve as natural molds for the dhokla. The prepared dhokla batter is then divided into six equal portions, with one portion poured into each of the three capsicum halves. These are then placed in a steamer and cooked for 8 to 10 minutes, allowing the dhokla to rise and cook perfectly within its vibrant green casing.
Once steamed, the Dhokla Simla Mirch is removed and allowed to cool slightly. Each capsicum half is then carefully cut vertically into two smaller pieces, making them easier to handle and serve. This process is repeated with the remaining three capsicum halves and dhokla batter to yield a total of twelve delightful pieces. The cooked dhokla, now nestled within the tender-crisp capsicum, presents an appetizing sight.
No dhokla is complete without its signature aromatic tempering. For this, 1 tablespoon of oil is heated in a small non-stick pan. 1 teaspoon of mustard seeds (rai/sarson) are added and allowed to splutter, followed by 2 teaspoons of sesame seeds (til), a pinch of asafoetida (hing), and 6 curry leaves (kadi patta). This mixture is sautéed for a few seconds on a medium flame until fragrant. This sizzling tempering is then poured evenly over the stuffed capsicum pieces, infusing them with an irresistible aroma and flavor.
The Dhokla Simla Mirch is best served immediately, ensuring you enjoy the warm, fluffy dhokla contrasting with the slight crispness of the capsicum. A final garnish of 2 tablespoons of finely chopped coriander (dhania) adds a fresh, herbaceous touch and enhances its visual appeal. This dish is truly unique, where deseeded capsicums are loaded with Khaman Dhokla batter and steamed until the fluffy dhokla rises to fill the crunchy vegetable. The aromatic tempering is a perfect finishing touch, making this dish absolutely irresistible! Have you tried steaming savory batters inside vegetables before?
Tags
Preparation Time
15 Mins
Cooking Time
21 Mins
Total Time
36 Mins
Makes
4 servings
Ingredients
Main Ingredients
3 large capsicum
For The Khaman Dhokla Batter
1 cup besan (Bengal gram flour)
2 tbsp semolina (rava / sooji)
2 tsp lemon juice
1 tbsp sugar
2 tsp ginger-green chilli paste
2 tsp oil
salt to taste
2 tsp fruit salt
Other Ingredients
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
- Cut the capsicum into 2 halves vertically. Remove the seeds carefully so as to retain the shape of the halves. Keep aside
- Combine all the ingredients along with ½ cup of water, except the fruit salt, in a deep bowl and mix well to make a thick batter.
- Add in the fruit salt, sprinkle 2 tbsp of water over it and mix gently.
- Divide the batter into 6 equal portions.
- Pour a portion of the khaman dhokla mixture into each of the 3 capsicum halves and steam in a steamer for 8 to 10 minutes.
- Remove from the steamer and allow the capsicum to cool slightly. Cut each capsicum halve into 2 pieces vertically and keep aside.
- Repeat steps 5 and 6 to make 6 more pieces with 3 more capsicum halves. Keep aside.
- Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds, asafoetida and curry leaves and sauté on a medium flame for a few seconds.
- Pour the tempering over the stuffed cqapsicum.
- Serve immediately garnished with coriander.
Handy tip:
- Mix the ingredients for the khaman dhokla batter using your hand rather than a ladle to get a smooth lump-free mixture.
Dhokla Simla Mirch ( Roz ka Khana ) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 270 cal |
| Protein | 10.2 g |
| Carbohydrates | 36.6 g |
| Fiber | 8 g |
| Fat | 9.3 g |
| Cholesterol | 0 mg |
| Sodium | 33.4 mg |
Click here to view Calories for Dhokla Simla Mirch ( Roz ka Khana )
The Nutrient info is complete
Foodie #616093
Feb. 25, 2019, 9:17 a.m.
Yummy..??
Ambujakshi Nagarakatti
Sept. 14, 2016, 7:47 p.m.
I could dip the Simla mirch in oil spiced with salt and red pepper and then use them for dhokla cups for extra taste.
Foodie #597155
Feb. 12, 2016, 7:53 p.m.
Damini Mitna
Jan. 22, 2013, 11:43 a.m.
yummyy
Tarla Dalal
Jan. 22, 2013, 11:43 a.m.
Hi Damini, we are delighted you loved the Dhokla Simla Mirch recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Geet juneja
June 12, 2012, 9:46 a.m.
