Leave dhokla shushi roll

Name: Leave dhokla shushi roll
Cuisine: Indian
Ingredients: 1/2 cup rice; 1/2 cup black gram skinned (urad dal); 1/2 cup green gram skinned (moong dal); 1/2 cup bengal gram skinned (chana dal); 1/2 cup curd; 1 tsp Turmeric powder; to taste Salt; 2 tsp ginger chilli paste; 1 tsp eno fruit salt; 1/4 cup capsicum (julienne cut); 1/4 cup tomato (Julienne cut); 1/4 cup cabbage (julienne cut); 2 tbsp green coriander chutney; 1/2 tsp red garlic chutney; 1 tsp sesame seeds

Urvashi Belani @urvashi_belani

Mandsaur (M.P)

#rainbowweek4 #yellow

Urvashi Belani @urvashi_belani

Mandsaur (M.P)

#rainbowweek4 #yellow

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Ingredients

1/2 cuprice
1/2 cup black gram skinned (urad dal)
1/2 cup green gram skinned (moong dal)
1/2 cup bengal gram skinned (chana dal)
1/2 cupcurd
1 tspTurmeric powder
to taste Salt
2 tspginger chilli paste
1 tsp eno fruit salt
1/4 cup capsicum (julienne cut)
1/4 cuptomato (Julienne cut)
1/4 cupcabbage (julienne cut)
2 tbspgreen coriander chutney
1/2 tsp red garlic chutney
1 tsp sesame seeds

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Steps

1

Soak rice and all dals in sufficient water for 5 to 6 hours, then drain it,
2

In a mixer jar add curd and soaked rice and dals, grind it to smooth paste.
3

Then add salt, turmeric and ginger chilli paste and mix well
4

Add eno and mix it, pour it immediately in greased squre shaped dhokla plate, sprinkle some red chilli powder on it.
5

Steam it for 10 to 15 minutes.
6

Take a foil paper or cling wrap some what bigger than dhokla plate, sprinkle some black and white sesame seeds.
7

Transfer dhokla on it. Spread green chutney on it then put garlic chutney.
8

Put capsicum, cabbage and tomato on middle of dhokla.
9

Then roll it with the help of cling wrap, keep it in refrigerator for 15 to 20 minutes.
10

Then cut it in slices and serve it.