- 3/4 cup rice dhokla batter
- 10 yellow capsicum strips
- 10 green capsicum strips
- 1 tsp oil
- 1 tbsp curds (dahi)
- salt to taste
- 1/2 tsp fruit salt
- Oil for brushing
To be mixed into a peanut red chilly
- garlic chutney mixture
- 5 tsp peanut paste
- 3 tsp red garlic chutney
To be mixed into a black sesame coconut mixture
- 2 tsp black sesame seeds (kala til)
- 4 tsp freshly grated coconut
To be mixed into a wasabi mint chutney
- 3 tbsp curds (dahi)
- 2 tsp Mint Paste
- 1/2 tsp wasabi sauce
- Combine rice dhokla batter, oil, curd and salt in a deep bowl and mix well.
- Pour 1/3 cup of the prepared batter on a greased thali and tap well to spread evenly.
- Steam it in a steamer for 3 to 4 minutes or till done. Keep aside.
- Repeat steps 2 and 3 to make one more dhokla thali.
- Cool slightly, loosen the edges and remove using a flat steel ladle. Keep aside.
- Place a cling film on a clean, dry and flat surface, brush it with little oil and sprinkle half the black sesame coconut mixture evenly over it.
- Place one dhokla sheet over it and spread half the peanut and red garlic chutney mixture evenly over it using a butter knife.
- Place yellow capsicum strips and 5 green capsicum strips over lapping each other on one side.
- Roll it very tightly, pressing each time while rolling. Make sure you do not roll the cling film while rolling.
- Place the rolled dhokla sushi on a clean dry surface and cut it into 8 equal portions using a sharp knife.
- Repeat steps 6 to 10 to make one more sushi.
- Serve immediately with wasabi mint chutney.
By Chef Jitender,
Chef In Charge, In Room Dining,
The Ashok, New Delhi