Capsicum dhokla Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, semolina, yogurt, and water to make a smooth batter.
• STEP 2.Add chopped capsicum, ginger-green chili paste, turmeric powder, red chili powder, salt, and lemon juice to the batter. Mix well.
• STEP 3.Grease a steamer plate or a baking dish with oil. Pour the batter into it and steam for 15-20 minutes or until cooked.
• STEP 4.Once cooked, remove from the steamer and let it cool for a few minutes. Cut into squares or diamond shapes.
• STEP 5.For tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and green chilies. Let them splutter.
• STEP 6.Pour the tempering over the dhokla pieces. Garnish with chopped coriander leaves and grated coconut.
• STEP 7.Serve the capsicum dhokla with green chutney or tamarind chutney. Enjoy!

Cooking Tips

• Make sure the batter is smooth and lump-free for a fluffy dhokla.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, it is ready.
• You can also add grated cheese on top of the dhokla for an extra cheesy flavor.

Storage and Serving

• Capsicum dhokla is best served fresh and warm.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave for a short duration.
• Serve the dhokla as a snack or appetizer with green chutney or tamarind chutney.