Name: Garlic peanut chutney stuffed dhokla recipe by Deepika Chauhan at BetterButter
Prep time: 840 min
Cook time: 20 min
Total time: 860 min
Yield: 3
Ingredients: 1 cup raw rice; 1 cup par-boiled rice; 1/2 cup whole split urad dal; 1 teaspoon curd; 1 teaspoon green chilli paste; 1 cup garlic cloves; 2 teaspoon chilli powder; 1 teaspoon cumin seeds; 1 cup roasted peanuts; Water if needed; Oil 1 teaspoon; Fruit Salt 1 teaspoon; Salt to taste; For Tempering:; 1 teaspoon oil; 1 Dry red chilli; 1 teaspoon white sesame seeds; 1 teaspoon mustard seeds

Ingredients Serving: 3

1 cup raw rice
1 cup par-boiled rice
1/2 cup whole split urad dal
1 teaspoon curd
1 teaspoon green chilli paste
1 cup garlic cloves
2 teaspoon chilli powder
1 teaspoon cumin seeds
1 cup roasted peanuts
Water if needed
Oil 1 teaspoon
Fruit Salt 1 teaspoon
Salt to taste
For Tempering:
1 teaspoon oil
1 Dry red chilli
1 teaspoon white sesame seeds
1 teaspoon mustard seeds

Instructions

Take urad dal in deep bowl and soak in enough water for 4 hours.
In another deep bowl take parboiled rice and raw rice in enough water. Soak for 4 hours.
Drain urad dal and blend into the mixture till it becomes smooth paste. if needed use water.
Drain raw and parboiled rice and blend into mixture using water to get a smooth batter.
Transfer it into a deep bowl: rice batter, urad dal batter, curd and mix well. Cover it and let it ferment for 10 -12 hours.
In the batter, add chilli paste,salt and fruit salt. Mix well.
Take garlic cloves, chilli powder, salt, cumin seeds, peanuts in a mixie jar and blend it. Make a smooth paste, add water if needed.
Take the dhokla plate, grease with oil and pour 1 cup dhokla batter in it. Place into the dhokla pot. Steam for 10 minutes.
Remove plate, spread garlic peanut chutney on it. Pour 1 cup batter on it carefully. Steam dhokla again for 10 minutes. When it is done, remove plate from dhokla pot. Let it cool aside.
For tempering, add oil in a kadai on medium heat, add slit dry red chillies, mustard seeds and when it crackles, add sesame seeds.
Pour the tempering on the dhokla. Cut dhokla in pieces and serve with coriander mint chutney.

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