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Tasty, low-cal appetizers: Capsicum Dhokla
December 24, 2008
Fancy another light bite? Here's a lip-smacking recipe for Capsicum Dhokla from Indian chef Shakuntala Saraf's new cookbook Simply Starters.
Capsicum Dhokla
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 10-12
Ingredients:
1 cup dhokla flour
2 cups yoghurt
1/2 tsp salt
1/4 tsp fenugreek seeds (methi dana)
8-10 green capsicums, cut into half, deseeded
1 tsp green chilli paste
1/2 tsp ginger paste
2 tsp sugar
2 tsp lemon juice
1/2 cup vegetables, finely chopped (carrots, beans, green peas)
2 tsp oil
1 tsp mustard seeds
8 to 10 curry leaves
1 packet eno fruit salt
Method:
Mix the dhokla flour, yoghurt, salt and fenugreek seeds. Keep the batter aside for four hours.
Heat the oil and add the mustard seeds and curry leaves.
When the blend sputters, add it to the batter.
Now add all the other ingredients as well as eno fruit salt. Mix well.
Pour the batter into capsicum and put it to steam.
For dill sauce:
1/2 cup yoghurt
1 tbsp dill, finely chopped
1 tsp sugar
1/4 tsp black pepper
salt
Mix well and sauce is ready.
Serving:
Serve with chutney or dill sauce.
Photograph: Simply Starters
Excerpted from Simply Starters by Shakuntala Saraf, with permission from the author. The book is available at Crosswords outlets across the country and you can also call in to order it at +91 (0)22 4098 2222 or +91 (0)22 4098 2202; it is priced at Rs 400 per copy.
Also see: Veg Pulao, Lamb Curry & other video recipes
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