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Photo of Garlic peanut chutney stuffed dhokla by Deepika Chauhan at BetterButter
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Garlic peanut chutney stuffed dhokla

Jun-29-2016
Deepika Chauhan
840 minutes
Prep Time
20 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Garlic peanut chutney stuffed dhokla RECIPE

It is a tempting dhokla with stuffed garlic peanut chutney.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Fusion
  • Blending
  • Steaming
  • Sauteeing
  • Snacks

Ingredients Serving: 3

  1. 1 cup raw rice
  2. 1 cup par-boiled rice
  3. 1/2 cup whole split urad dal
  4. 1 teaspoon curd
  5. 1 teaspoon green chilli paste
  6. 1 cup garlic cloves
  7. 2 teaspoon chilli powder
  8. 1 teaspoon cumin seeds
  9. 1 cup roasted peanuts
  10. water if needed
  11. oil 1 teaspoon
  12. Fruit salt 1 teaspoon
  13. salt to taste
  14. For Tempering:
  15. 1 teaspoon oil
  16. 1 Dry red chilli
  17. 1 teaspoon white sesame seeds
  18. 1 teaspoon mustard seeds

Instructions

  1. Take urad dal in deep bowl and soak in enough water for 4 hours.
  2. In another deep bowl take parboiled rice and raw rice in enough water. Soak for 4 hours.
  3. Drain urad dal and blend into the mixture till it becomes smooth paste. if needed use water.
  4. Drain raw and parboiled rice and blend into mixture using water to get a smooth batter.
  5. Transfer it into a deep bowl: rice batter, urad dal batter, curd and mix well. Cover it and let it ferment for 10 -12 hours.
  6. In the batter, add chilli paste,salt and fruit salt. Mix well.
  7. Take garlic cloves, chilli powder, salt, cumin seeds, peanuts in a mixie jar and blend it. Make a smooth paste, add water if needed.
  8. Take the dhokla plate, grease with oil and pour 1 cup dhokla batter in it. Place into the dhokla pot. Steam for 10 minutes.
  9. Remove plate, spread garlic peanut chutney on it. Pour 1 cup batter on it carefully. Steam dhokla again for 10 minutes. When it is done, remove plate from dhokla pot. Let it cool aside.
  10. For tempering, add oil in a kadai on medium heat, add slit dry red chillies, mustard seeds and when it crackles, add sesame seeds.
  11. Pour the tempering on the dhokla. Cut dhokla in pieces and serve with coriander mint chutney.

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