Yemista

About Yemista

Ingredients

• • Large green capsicum, top and base sliced off and seeded to make a cup 1
  • Large red capsicum, top and base sliced off and seeded to make a cup 1
• • Large yellow capsicum, top and base sliced off and seeded to make a cup 1
  • Large zucchini, cut into 3 pieces and pulp taken out to make cups 1
  • Large tomato, top sliced off and pulp removed to make a cup 1
  • Oil 2 tbsps
  • Medium onion, finely chopped 1
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Tomato puree 2 tbsps
  • Rice, cooked 2 cups
  • Fresh coriander leaves, finely chopped 2 tbsps
• Fresh mint leaves, finely chopped 2 tbsps

How to Make Yemista (Stepwise Photos)

Method

1. Preheat oven to 200º C.
2. Heat oil in a non-stick pan, add onion and saute on medium heat for 2-3 minutes or till soft.
3. Add zucchini and tomato pulp and mix and mash.
4. Add salt, crushed peppercorns, tomato puree and rice. Mix gently so that the rice grains do not break. Add coriander leaves and mint leaves and mix well.
5. Stuff the all the three coloured capsicum cups, zucchini cup, tomato cup with the rice mixture and press lightly.
6. Place these stuffed vegetables in a buttered baking dish. Keep the dish in the preheated oven and bake for 30 minutes.
7. Serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps