Gujarati Dhokla Pizza Recipe
We all love a good Pizza. Khatta dhokla topped with caramelized onions, capsicum, cheese and baked to perfection will leave you craving for more. This lip smacking fusion pizza recipe is a must try. Serve it as an appetizer for your party and wow your guests.In association with Britannia Cheese
Gujarati Dhokla Pizza Recipe is a fusion recipe. Khatta Dhokla batter is made with dahi, rice and dals, which is then fermented, and finally steamed. In this recipe I have added carrots, mint leaves and green chillies to the batter after fermentation. The result is a healthy soft spongy dhokla which makes a delicious base for a pizza.
Dhokla base is topped with a pizza sauce caramelized onions, corn, olives and topped with cheese. These ingredients are the classic pizza toppings. Gujarati Dhokla Pizza is then baked till the cheese melts and served hot.
They make a great appetizer to be served at any party. Try the Gujarati Dhokla Pizza and it will surely become yours and your family favourite.
Try some of our other favourite Pizza Recipes:
- Garlic Crust Vegetable Pizza Recipe
- Homemade Pan Pizza With Perfectly Crispy Crust Recipe
- Pizza Margherita Recipe
For the Khatta Dhokla
- 1 cup Rice
- 1 cup White Urad Dal (Whole)
- 1 cup Chana dal (Bengal Gram Dal)
- 3 Green Chillies , chopped
- 1 inch Ginger , chopped
- 1/2 cup Curd (Dahi / Yogurt)
- Salt to taste
- 1 Carrot (Gajjar) , grated
- 1/4 cup Mint Leaves (Pudina) For the topping
- 3 Onions , thinly sliced
- 2 Green Bell Pepper (Capsicum) , thinly sliced
- 3 tablespoon Britanna Cheezza , grated
- 2 tablespoon Tomato Basil Pasta Sauce
- 2 tablespoons Sweet corn
- 2 Black olives , sliced
How to make Gujarati Dhokla Pizza Recipe
To begin making the Gujarati Dhokla Pizza Recipe we will first make the Khatta Dhokla.
Soak rice, urad dal and chana dal all together for about 5 to 6 hours.
After six hours add the soaked rice and dal along with curd, 1 green chilli, ginger and salt to taste into a mixer grinder and grind to a smooth batter. Ferment the batter for 8 hours to overnight.
The curd actually helps in making the batter a little sour.
After the batter has fermented add the grated carrots, green chillies and mint leaves and mix well to combine.
Place a dhokla steamer with little water on heat to steam the Khatta Dhokla in.
Spoon the batter into a greased dhokla plates and steam it on high heat for 10 minutes.
So while the dhokla is steaming, we will prep the toppings for the pizza.
Add oil into a preheated pan; add the onions and capsicum and saute on medium heat until the onions turns soft and get’s a caramelized texture. Once done, turn off the heat and keep aside.
Preheat the oven to 220 degrees Celsius for 10 minutes.
Now check if the Khatta Dhokla is cooked. You will know its done, when you put a tester like a knife and it comes out clean.
Let the dhokla cool for 5 to 10 minutes before removing from the steamer and place it on a baking tray.
Smear the dhokla with the tomato basil sauce, top it with the caramelized onions and capsicum and sprinkle some sweet corn and black olives around. Top the Dhokla with some grated cheese and bake for 8 to 10 minutes till the cheese melts.
Remove the Gujarati Dhokla Pizza and cut into slices and serve immediately.
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