Rava Dhokla with Stuffed Schezwan Filling

by Tarla Dalal

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Bored of dhokla? Never again, if you decide to load it with the world's yummiest fillings. That way, you get to have a different dhokla each day and there's never a boring moment in the kitchen.

In this particular creation, we have boosted the dhokla with colourful capsicum flavoured in Schezuan style. The Rava Dhokla Stuffed with Schezuan Filling makes an absolutely awesome party snack as it is attractive to behold and yummy to bite into, with the lovely crunch of capsicum and a warm Oriental flavour.

We have used mini dhokla moulds with a hole in the centre for the filling. But if you don't have that, you can use small cups and make a depression in the batter using the back of a spoon.

Try other recipes like Microwave Mug Dhokla or Makai Na Dhokla.

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Rava Dhokla with Stuffed Schezwan Filling recipe - How to make Rava Dhokla with Stuffed Schezwan Filling

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Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 40 mins 24Makes 24 mini dhoklas
Show me for mini dhoklas

Ingredients

For The Mini Dhoklas
3/4 cup semolina (rava / sooji)
1/2 cup curd (dahi)
3/4 tsp green chilli paste
1/8 tsp asafoetida (hing)
2 tsp oil
salt to taste
1/4 cup finely chopped coloured capsicum
1/2 tsp fruit salt
1 tsp oil for greasing

For The Filling
1/2 tbsp oil
1/4 cup finely chopped coloured capsicum
1/2 tsp dried oregano
2 tsp schezuan sauce
salt to taste

Method
For the mini dhoklas

Combine the semolina, curds, ½ cup water, green chilli paste, asafoetida, oil and salt in a deep bowl and mix well with a spoon.
Add the coloured capsicum and mix well.
Just before steaming, add the fruit salt and mix gently.
Grease all the dhokla moulds with oil.
Pour the batter into 12 of greased dhokla moulds and steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and demould by tapping them and turning them upside down and not using a knife.
Repeat steps 5 and 6 to steam 12 more mini dhoklas. Keep aside.

For the filling

Heat the oil in a small non-stick pan, add the coloured capsicum, oregano, schezuan sauce and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.