Dhokla Sushi with Bell Peppers
by Tarla Dalal
Love the exotic flavour of Sushi but don’t have the time to prepare it, or don’t have access to the ingredients? Not to worry. We have brought together Indian and Japanese styles to create a dhokla-based sushi, which anybody can make and enjoy any time!
You can also surprise your guests with this innovative snack. We use a base of idli batter cooked in a dhokla thali for the sushi. This base is then lined with black sesame seeds and coconut on one side, and a cheesy, spicy garlic chutney on the other.
Crunchy capsicum strips are placed on the idli base before rolling and cutting it up like a sushi! Serve the Dhokla Sushi with Bell Peppers with the wasabi mayo mix to complete the awesome experience.
When you have more time, try pucca sushi recipes like the Cucumber Sushi and Avocado and Cream Cheese Sushi as well as other Oriental delicacies like the Steamed Wontons .
Dhokla Sushi with Bell Peppers recipe - How to make Dhokla Sushi with Bell Peppers
Preparation Time: Cooking Time: Total Time:
Makes 16 pieces
3/4 cup idli batter
10 yellow capsicum strips
10 green capsicum strips
1 tsp oil
1 tbsp curds (dahi)
salt to taste
1/2 tsp fruit salt
oil for brushing
To Be Mixed Into A Cheese-red Garlic Chutney Mixture
3 tsp cheese spread
3 tsp red garlic chutney
To Be Mixed Into A Black Sesame-coconut Mixture
2 tsp black sesame seeds (kala til)
4 tsp freshly grated coconut
To Be Mixed Into A Wasabi Mayo
3 tbsp curds (dahi)
2 tsp mayonnaise
1/2 tsp wasabi sauce
- Method
- Combine idli batter, oil, curd, fruit salt and salt in a deep bowl and mix well.
- Pour 1/3 cup of the prepared batter on a greased thali and tap well to spread evenly.
- Steam it in a steamer for 3 to 4 minutes or till done. Keep aside.
- Repeat steps 2 and 3 to make one more dhokla thali.
- Cool slightly, loosen the edges and remove using a flat steel ladle. Keep aside.
- Place a cling film on a clean, dry and flat surface, brush it with little oil and sprinkle half the black sesame-coconut mixture evenly over it.
- Place one dhokla sheet over it and spread half the cheese and red garlic chutney mixture evenly over it using a butter knife.
- Place yellow capsicum strips and 5 green capsicum strips over lapping each other on one side.
- Roll it very tightly, pressing each time while rolling. Make sure you do not roll the cling film while rolling.
- Place the rolled dhokla sushi on a clean dry surface and cut it into 8 equal portions using a sharp knife.
- Repeat steps 6 to 10 to make one more sushi.
- Serve immediately with wasabi mayo.
| Energy | 35 cal |
| Protein | 0.7 g |
| Carbohydrates | 1.8 g |
| Fiber | 0.4 g |
| Fat | 2.7 g |
| Cholesterol | 1.5 mg |
| Vitamin A | 34.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 5.2 mg |
| Folic Acid | 1.4 mcg |
| Calcium | 13.3 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 18.1 mg |
| Potassium | 9.4 mg |
| Zinc | 0.1 mg |
Broke into pieces. couldnt roll. didnt have fruit salt. not sure how much it was important though.
What else can i use Instead of cheese and garlic as I don’t eat. Pls suggest something.
Can it stay for over 2 hrs after preparing hope does not get soggy
Hi, wanted to try this recipe- have one question regarding the idli batter. Should we use the wet batter that you get in the market and then mix curd and eno in it or make the Dhokla layer with the dry sooji idli batter?
I tried the deshi sushi. It turned out so good. I just didn''t get the sauce, but still tasted good. Extremely creative and tasty. Thank you!