Sandwich Dhokla - A delicious Gujarati snack!!
Preparation Time: 15 minutes
Cooking Time: 15 - 20 minutes
Please use same measuring cup to measure gram flour and water.
1 cup ( 200 ml / 8 oz - Indian standard measuring cu) gram flour / besan
1 cup sour ( 200 ml ) curd
1 teaspoon Eno fruit salt (available @ medical stores and supermarkets. It's an antacid and good for digestion)
1/4 teaspoon salt ( or salt to taste )
1/4 cup water for mixing
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
1 1/2 teaspoon extra oil to grease 3 steel thalis
In a bowl, mix gram flour, curd, Eno fruit salt, salt (normal salt), ginger paste and turmeric powder.
Add 1/4 cup water to make the batter to pouring consistency,
Immediately pour the mixture in 3 greased steel thalis / plates (This type of dhokla steamer is available in Chennai @ Santhosh Super Stores, Anna Nagar and other steel utensil stores). Pour a glass of water in the pressure cooker. Keep the dhokla thalis in the pressure cooker on a stand. Close the lid but do not put cooker-weight. Steam for 15 - 20 minutes or till done ( once the cooker starts steaming, reduce the steam to low and continue steaming for 15 minutes ). Or steam cook in National rice cooker / idli steamer.
Keep aside for cool for 20 minutes.
Chutney for Dhokla (any chutney of your choice, like green chutney / tomato chutney / dates chutney ...)
Makes: 1 cup
1 cup / 200 ml / 8 oz grated coconut, loosely packed in cup
4 tablespoon chopped coriander leaves (or a mix of mint and coriander)
½ - inch piece ginger, chopped
3 cloves garlic, chopped
1 green chilli, chopped
1 green chilli, chopped
2 shallots (chuvannulli / small onion), chopped or 1 tablespoon onion
1 tablespoon split roasted gram dal (pottukadalai) – adding pottukadai will make the chutney thick in consistency
½ teaspoon salt (or to taste)
3 tablespoon water
1 teaspoon lime juice (optional)
In a small mixer bowl, transfer all the ingredients (except lime juice) and make a smooth paste. Finally add lime juice and mix well. Chutney should be thick in consistency.
Gently remove dhoklas from the steel thali. Trim the edges and cut into exact square shapes. Thickly / evenly Spread chutney to the bottom part of dhoklas and make sandwich. Cut into desired size and shape (normally 4 sandwich from 2 dhoklas). (Alternately, if it is not possible to steam thin dhoklas, make thick dhoklas, horizontally cut the dholkas into two, apply thick layer of chutney to both the splits, attach them back and cut into desired shapes).
For the seasoning :
2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
2 green chillies , slit lengthwise
1 spring curry leaves
3 teaspoon lemon juice
1/4 teaspoon hing ( asafoetida )
2 teaspoon coriander leaves, chopped
1 tablespoon desiccated coconut ( optional )
Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing. Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.
Sprinkle with desiccated coconut (optional) and chopped coriander leaves. Serve hot / cool.