Sandwich Dhokla

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Dhokla, a specialty from Gujarat is one of my favorite tea time snack recipes. Soft, spongy and guilt-free, dhoklas come in a huge variety and this sandwich dhokla is one of them that I have been wanting to try for quite some time. Finally, after long, I decided to make them yesterday because I was craving for some healthy and guilt-free snacks to enjoy with my evening tea. Frankly telling, they came out absolutely yum and delectable and was finished in no time.





For those who are not familiar with dhokla, well, it is a popular Gujarati snack often made from a batter of chana dal and rice that is fermented overnight. It's quick and more popular version, known as Khaman is also extremely loved by foodies not only in Gujarat but in whole of India. Not requiring any fermentation, Khaman is instant and just requires besan or gram flour as the key ingredient. Another famous variant of dhokla called the Rava Dhokla (made from rava or semolina) also doesn't need an introduction and is widely available across India. Now coming to the Sandwich Dhokla, as the name suggests, it brings together these two loved varieties: Khaman and Rava Dhokla on a single platter. More precisely, Sandwich Dhokla is a two layered dhokla wherein one layer is a white Rava Dhokla that has a green chutney spread over it. The chutney is further topped up with a layer of yellow Khaman Dhokla. Not to mention, if you are looking for a light party appetizer, an evening tea time snack or even a quick breakfast option, then I must say this Sandwich Dhokla is definitely a great choice. Do try it and I am sure you won't be disappointed. 


Sandwich Dhokla


INGREDIENTS



  • For White Layer
    • Sooji/Rava/Semolina - 2/3 cup
    • Salt - to taste
    • Black pepper powder - a pinch
    • Curd - 1/2 cup
    • Sugar - 1 tsp
    • Lemon juice - 1 to 2 tsp
    • Eno fruit salt - 1/2 tsp
  • For Yellow Layer
    • Besan/Gram Flour - 2/3 cup
    • Turmeric powder - 1/4 tsp
    • Salt - to taste
    • Green chili paste - 1 tsp
    • Sugar - 1 and 1/2 tsp
    • Lemon juice - 2 tsp
    • Water - 1/3 cup + 1 tbsp
    • Eno fruit salt - 1/2 tsp
  • Coriander Mint Chutney - as needed
  • Oil - To grease the pan in which dhokla is to be steamed
  • For Tempering
    • Mustard seeds - 1 tsp
    • Refined oil - 1/2 tbsp
    • Curry leaves - a few
  • For Sugar Syrup
    • Water - 1/2 cup
    • Sugar - 2 tbsp
    • Lemon juice - 1 to 2 tsp



Sandwich Dhokla


Sandwich Dhokla


METHOD

  • Rava Dhokla
    • In a bowl, combine all ingredients except lemon juice and fruit salt. Make a smooth thick batter and keep aside.
  • Khaman Dhokla
    • In another bowl, sift the gram flour.
    • Add all ingredients except lemon juice and fruit salt. Make a thick smooth batter and whisk it nicely for 4 to 5 minutes. Keep this aside as well.
  • Heat the steamer and bring water to a boil.
  • Grease the dhokla plate or a cake pan in which you are going to steam the dhokla.
  • When you steam generating in the steamer, add fruit salt and lemon juice to the rava batter.
  • Give a nice mix and pour in the steaming plate/cake pan, whichever you are using. I used 6" baking pan.
  • Immediately place it in the steamer, cover with a lid and let it steam for about 5 to 6 minutes.
  • Remove the lid from the steamer and spread a layer of green chutney on the partially cooked rava dhokla. Make sure the chutney is thick in consistency and not runny.
  • Cover again and let it steam for another 6 to 8 minutes.
  • After 6 to 8 minutes, add lemon juice and fruit salt to the khaman dhokla batter.
  • Give it a nice mix and pour over the chutney layer.
  • Immediately cover the lid and let the dhokla steam for another 15 minutes.
  • Insert a toothpick to check the doneness of the dhokla. If not cooked through, steam for another couple of minutes.
  • Remove the dhokla plate/baking pan from the steamer and let the dhokla cool down to room temperature.
  • Unmould it gently and place on a serving plate.
  • In a pan, bring the water and sugar to a boil. Add lemon juice to it.
  • Pour this sugar syrup over warm dhokla little by little.
  • Let it sit in the syrup for half an hour.
  • Prepare the tempering by heating some oil. Add the mustard seeds.
  • As they crackle, add in some curry leaves and switch off the heat.
  • Pour the tempering over the dhokla.
  • Cut into cubes before serving. It pairs really well with sweet tamarind chutney.




Sandwich Dhokla



Sandwich Dhokla





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