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Sandwich Dhokla recipe

Sandwich Dhokla

Sandwich Dhokla is an attractive, layered version of the classic dhokla. It consists of two layers of white or yellow dhokla with a vibrant green chutney spread in between, resembling a sandwich. It's a visually appealing and delicious party snack.
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Ingredients Equipment Method Notes

Ingredients
  

● For the White Dhokla Layer:
  • 1 cup rice flour
  • ½ cup semolina suji
  • ½ cup sour yogurt
  • 1 teaspoon ginger-chili paste
  • ½ teaspoon fruit salt Eno
  • Salt to taste
● For the Green Chutney:
  • 1 cup fresh coriander leaves
  • ½ cup mint leaves
  • 2-3 green chilies
  • 1- inch ginger
  • 1 tablespoon lemon juice
  • Salt to taste
● For Tempering:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • ○ A few curry leaves

Equipment

  • Mixing bowls
  • Steamer
  • Steaming tray
  • Spatula
  • Small pan for tempering

Method
 

  1. Prepare the batter: In a bowl, mix the rice flour, semolina, sour yogurt, ginger-chili paste,
  2. and salt. Add water as needed to make a thick batter (like idli batter). Let it rest for 20-30
  3. minutes.
  4. Prepare the chutney: Grind all the chutney ingredients into a smooth, thick paste.
  5. Steam the first layer: Divide the dhokla batter into two equal halves.
  6. Take one half of the batter, add ¼ teaspoon of fruit salt, mix gently, and pour it into a
  7. greased steaming tray to form a thin layer. Steam for 5-7 minutes until just set.
  8. Add the chutney layer: Remove the tray from the steamer. Carefully spread the
  9. prepared green chutney evenly over the steamed dhokla layer.
  10. Steam the second layer: Take the second half of the batter, add the remaining ¼
  11. teaspoon of fruit salt, mix gently, and pour it carefully over the chutney layer.
  12. Return the tray to the steamer and steam for another 10-12 minutes, or until the top layer
  13. is fully cooked.
  14. Let the sandwich dhokla cool down completely.
  15. Prepare the tempering: Heat oil, add mustard seeds and sesame seeds. When they
  16. crackle, add curry leaves.
  17. Pour the tempering over the cooled dhokla.
  18. Cut into diamond or square shapes and serve.

Notes

● Ensure the first layer is just set before spreading the chutney, otherwise, the layers might
mix.
● The chutney should be thick to prevent it from seeping into the batter.
● Cooling the dhokla completely before cutting is essential for clean, neat