How to make Dhokla Souffle -

Souffle is usually made with egg whites however, this recipe here is vegetarian and a favorite of many!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless black gram , Basmati rice (बासमती चावल)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Dhokla Souffle checkout Stuffed Dahiwadas, Baked Kachori, Medu Vada Chaat, Dahi Vada Chaat-SK Khazana . You can also find more Snacks and Starters recipes like Aloo Gol Matol Spicy Lamb Tikki Chatpate Potato Bites Shakkarkandi aur Kiwi Chaat

Dhokla Souffle

Dhokla Souffle Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 5-6 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dhokla Souffle Recipe

  • Split skinless black gram (dhuli urad dal) 1/4 cup

  • Basmati rice 3/4 cup

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Yogurt 1 1/2 tablespoons

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • ghee + for greasing 1/2 tablespoon

  • mustard seeds 1 teaspoon

  • green chillies chopped 1-2

  • white sesame seeds 1/2 tables + for sprinkling

  • coriander leaves chopped 1 tablespoon

  • fruit salt 1 teaspoon

  • black peppercorns crushed + for sprinkling

  • red chilli powder + for sprinkling

  • fried curry leaves to garnish

  • green chutney to serve

Method

Step 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.

Step 2

Separately grind soaked urad dal and soaked rice into a fine paste. Mix both the ground mixture and add yogurt, mix well.

Step 3

Add salt, turmeric powder and mix till well combined. Cover and set aside for 30 minutes.

Step 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.

Step 5

Heat sufficient water in a steamer. Meanwhile, grease mini ramekin moulds with ghee and sprinkle white sesame seeds on the sides.

Step 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.

Step 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.