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Dhokla Sushi With Wasabi Mint

dhokla-sushi

Ingredients

Chutney

  • 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

Method

  • 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

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