Do you have some rice left in the house? Here is a remarkable method to offer your remaining rice a brand-new life. This instant dhokla as the name recommends can be made quickly and tastes scrumptious.

INSTANTANEOUS RICE DHOKLA

Ingredients

1 cup remaining cooked rice
3/4 cup yogurt
1 cup semolina (rawa).
2 tsps ginger-green chilli paste.
1 1/2 tablespoons carefully chopped green capsicum.
1 1/2 tablespoons carefully sliced yellow capsicum.
1 1/2 tbsps carefully chopped red capsicum.
1 1/2 tablespoons carefully chopped carrot.
1 1/2 tablespoons finely chopped spring onion bulbs.
2 tablespoons finely sliced spring onion greens.
Salt to taste.
1 tsp sugar.
Oil for greasing.
1 tsp fruit salt.
Tempering.
1 tablespoon oil.
1 tsp mustard seeds.
A pinch of asafoetida (hing).
10-12 curry leaves.
1 1/2 tsps white sesame seeds.

Technique.

1. Put prepared rice in a blender container. Add yogurt and blend to a great paste. Transfer this into a big bowl. Include 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 adequate water in a steamer.
3. Grease a dhokla thali with some oil.
4. Include fruit salt into the batter and blend well. Transfer this into the greased thali and location it in the steamer and steam for 10-15 minutes or till done. Change the heat off and enable to cool.
5. Cut the dhokla into squares.
6. To make the tempering, heat oil in a little pan. Include mustard seeds and let them splutter. Add asafoetida, curry leaves and white sesame seeds and sauté for a few seconds. Pour this right away over the dhokla.
7. Arrange on a serving plate and serve with green chutney.

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