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Marcha ma Dhokla

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Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12-13 very small capsicums
  • 3 cups idra/khatta dhokla or pila-dhokla batter
  • 1/4 teaspoon soda-bi-carb
  • 1/4 teaspoon salt
  • 1 tablespoon oil
  • red chilli powder or black pepper powder

Method
 

  1. Wash and wipe-dry the capsicums.
  2. Simultaneously, heat the water and prepare the steamer.
  3. In a finger bowl prepare a mix of salt, soda-bi-carb and 2 teaspoon oil.
  4. Ensure that the fermented dhokla batter is ready (if it has been in the fridge bring it to room temperature).
  5. Cut the capsicums in half (vertically), carefully remove the stem and seeds. Take care not to tear the capsicums of else the batter will flow out.
  6. Apply the prepared oil mix in the inside and outside of the capsicum shells.
  7. Once the water in the steamer comes to a boil, arrange the prepared shells on the steamer plate, make sure they are properly seated on the steamer plate.
  8. Add a pinch of soda-bi-carb to the dhokla batter, stir well and pour it in to the shells. Once all the shells have been filled up, sprinkle the red-chilli or pepper powder over the batter, shut the steamer and steam for 8-10 minutes on medium to high flame. The dhokla are done when they are firm to touch in the centre.
  9. Turn off the flame allow the steamer to rest for a minute or two, brush the dhokla tops with oil and serve as snack or as part of the meal.

Notes

I have not shared the dhokla batter recipe as it can be found here on the blog. The steamer will not accommodate all the dhokla shells at the same time, so work in batches. Smear the paste on only half the shells at one go. The required batter is approximate quantity as the required batter will depend on the size of the capsicum shells.