Mirch Dhokla
A Bhavnagri chilli stuffed with dhokla, doesn’t that sound interesting? Try Chef Ranveer Brar's unique twist on healthy and nutritious dhokla with this recipe to make the most of two classic and indispensable Gujarati flavours.
Chef Ranveer Brar Mirch Dhokla Recipe

- Indian


- 4

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 15 Min


  • 4 Bhavnagri chillies slit
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • ½ cup Bengal gram flour/Besan
  • salt
  • ½ tsp turmeric powder
  • 2 red chillies
  • Few coriander and mint leaves
  • ½ cup Yogurt
  • ½ tsp asafoetida
  • 1 tsp sunflower oil
  • 1 lotus stem
  • black salt
  • cucumber sliced
  • coriander leaves
  • FOR For Mooli (Radish) ki Chutney
  • ½ cup radish grated
  • black salt
  • 3 tbsp Yogurt


  1. 1

    In a pan dry roast cumin seeds and coriander seeds.
  2. 2

    Crush them once cooled.
  3. 3

    For the stuffing, combine the crushed spice mixture, besan, salt, turmeric powder, chopped red chillies, coriander and mint leaves, yogurt, and asafoetida in a mixing bowl.
  4. 4

    Slit and deseed the Bhavnagri chillies and roast on the flame till they are soft.
  5. 5

    Stuff the chillies with the prepared dhokla stuffing and drizzle sunflower oil on the chillies.
  6. 6

    Steam the stuffed chillies for 10 to 12 min.
  7. 7

    Chop the lotus stem, sprinkle black salt and mix well.
  8. 8

    Steam the lotus stem in the same steamer as dhokla for the same time.
  9. 9

    For radish chutney, mix grated radish, black salt, and yogurt in a mixing bowl.
  10. 10

    Serve mirch dhokla with steamed lotus stem and radish chutney.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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