Do you have some rice left at home? Here is an amazing way to give your leftover rice a new life. This instant dhokla as the name suggests can be made instantly and tastes delicious.
INSTANT RICE DHOKLA
Ingredients
1 cup leftover cooked rice
¾ cup yogurt
1 cup semolina (rawa)
2 tsps ginger-green chilli paste
1½ tbsps finely chopped green capsicum
1½ tbsps finely chopped yellow capsicum
1½ tbsps finely chopped red capsicum
1½ tbsps finely chopped carrot
1½ tbsps finely chopped spring onion bulbs
2 tbsps finely chopped spring onion greens
Salt to taste
1 tsp sugar
Oil for greasing
1 tsp fruit salt
Tempering
1 tbsp oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
10-12 curry leaves
1½ tsps white sesame seeds
Method
1. Put cooked rice in a blender jar. Add yogurt and blend to a fine paste. Transfer this into a large bowl. Add ginger-green chilli paste, green capsicum, yellow capsicum, red capsicum, carrot, spring onion bulbs, spring onion greens, salt, sugar and 1 cup water and mix till well combined.
2. Heat sufficient water in a steamer.
3. Grease a dhokla thali with some oil.
4. Add fruit salt into the batter and mix well. Transfer this into the greased thali and place it in the steamer and steam for 10-15 minutes or till done. Switch the heat off and allow to cool.
5. Cut the dhokla into squares.
6. To make the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves and white sesame seeds and sauté for a few seconds. Pour this immediately over the dhokla.
7. Arrange on a serving plate and serve with green chutney.
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