Rava Dhokla With Stuffed Schezwan Filling Recipe

Ingredients

• 3/4 cup rava (suji)
• 1/2 cup dahi (curd)
• 3/4 tsp green chilli paste
• 1/8 tsp asafoetida (hing)
• 2 tsp oil
• salt (namak) to taste
• 1/4 cup finely chopped coloured capsicum (red, yellow, green)
• 1/2 tsp fruit salt
• 1 tsp oil for greasing
• 1/2 tbsp oil
• 1/4 cup finely chopped coloured capsicum
• 1/2 tsp dried oregano
• 2 tsp schezwan sauce
• salt (namak) to taste

Steps

1. Combine the semolina, curds, ½ cup water, green chilli paste, asafoetida, oil and salt in a deep bowl and mix well with a spoon.
2. Add the coloured capsicum and mix well.
3. Just before steaming, add the fruit salt and mix gently.
4. Grease all the dhokla moulds with oil.
5. 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.
6. Cool slightly and demould by tapping them and turning them upside down and not using a knife.
7. Repeat steps 5 and 6 to steam 12 more mini dhoklas. Keep aside.
8. 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.
9. Fill each mini dhokla depression with ¼ tsp of the filling.
10. Serve immediately.