Instant Rice Dhokla

Ingredients

• 1 cup leftover cooked rice
• ¾ cup yogurt
• 1 cup semolina (rawa)
• 2 teaspoons ginger-green chilli paste
• 1½ tablespoons finely chopped green capsicum
• 1½ tablespoons finely chopped yellow capsicum
• 1½ tablespoons finely chopped red capsicum
• 1½ tablespoons finely chopped carrot
• 1½ tablespoons finely chopped spring onion bulbs
• 2 tablespoons finely chopped spring onion greens
• Salt to taste
• 1 teaspoon sugar 
• Oil for greasing
• 1 teaspoon fruit salt

Tempering 

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• 10-12 curry leaves
• 1½ teaspoons white sesame seeds 

Method

1. Put cooked rice in a blender jar. Add yogurt and blend to a fine paste. Transfer this into a large bowl. Add ginger-green chilli paste, green capsicum, yellow capsicum, red capsicum, carrot, spring onion bulbs, spring onion greens, salt, sugar and 1 cup water and mix till well combined. 
2. Heat sufficient water in a steamer.
3. Grease a dhokla thali with some oil. 
4. Add fruit salt into the batter and mix well. Transfer this into the greased thali and place it in the steamer and steam for 10-15 minutes or till done. Switch the heat off and allow to cool.
5. Cut the dhokla into squares. 
6. To make the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida, curry leaves and white sesame seeds and sauté for a few seconds. Pour this immediately over the dhokla.
7. Arrange on a serving plate and serve with green chutney.