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Dhokla Souffle

Souffle is usually made with egg whites however, this recipe here is vegetarian and a favorite of many! This is a Sanjeev Kapoor exclusive recipe.

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Dhokla Souffle

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Main Ingredients Split skinless black gram , Basmati rice
Cuisine Fusion
Course Snacks and Starters
Prep Time 5-6 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Dhokla Souffle

  • 1/4 cup Split skinless black gram (dhuli urad dal)
  • 3/4 cup Basmati rice
  • 1 teaspoon Fenugreek seeds (methi dana)
  • 1 1/2 tablespoons Yogurt
  • Salt to taste
  • 1/4 teaspoon Turmeric powder
  • 1/2 tablespoon ghee + for greasing
  • 1 teaspoon mustard seeds
  • 1-2 green chillies chopped
  • 1/2 tables + for sprinkling white sesame seeds
  • 1 tablespoon coriander leaves chopped
  • 1 teaspoon fruit salt
  • + for sprinkling black peppercorns crushed
  • + for sprinkling red chilli powder
  • to garnish fried curry leaves
  • to serve green chutney

Method

  1. Take urad dal and add sufficient water, fenugreek seeds and soak for 5-6 hours. In another bowl, add rice with sufficient water for 5-6 hours.
  2. Separately grind soaked urad dal and soaked rice into a fine paste. Mix both the ground mixture and add yogurt, mix well.
  3. Add salt, turmeric powder and mix till well combined. Cover and set aside for 30 minutes.
  4. Heat ghee in a tempering pan, add mustard seeds, and let them splutter. Add green chillies, white sesame seeds and cook for a few seconds till the seeds change colour.
    Add chopped coriander and mix well.
  5. Heat sufficient water in a steamer. Meanwhile, grease mini ramekin moulds with ghee and sprinkle white sesame seeds on the sides.
  6. Add fruit salt and mix well. Pour the prepared batter till ¾ of the greased ramekins. Sprinkle crushed black peppercorns and a pinch of red chilli powder on all the ramekins.
  7. Place the ramekins in the steamer and steam for 8-10 minutes. Garnish each ramekin with curry leaves and serve hot with green chutney.
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