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–+ servings

Sandwich dhokla recipe | Gujarati sandwich dhokla | sandwich dhokla in cooker

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking & fermentation 12 hours
Total Time 12 hours 35 minutes
Course Snack
Cuisine Indian
Servings 16 dhokla pieces

Ingredients
 

For sandwich dhokla

  • 1.5 cup small grain rice
  • ½ cup urad dal
  • ½ tsp methi dana
  • ½ cup soaked poha
  • 1.5 cup Water or as required
  • Salt to taste
  • Pinch of hing
  • 1 tbsp sugar - optional
  • Oil water mixture - 2 tbsp oil + 2 tbsp water
  • ¼ tsp baking soda
  • Green chutney

Dhokla tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • Pinch of hing
  • Some curry leaves
  • 2 chopped green chilli

For green chutney

  • 1 cup coriander leaves
  • 4-5 green chilli
  • 1 inch ginger
  • 1 tbsp peanutes
  • ¼ tsp cumin seeds
  • 1 tsp lemon juice
  • 1 tbsp sugar
  • Salt to taste
  • Some ice cubes
  • ¼ cup water or as required

Instructions

  • In a mixing bowl, combine 1.5 cups of small-grain rice, ½ cup of urad dal, and ½ tsp of methi dana (fenugreek seeds). Wash and soak this mixture for 4-5 hours. Drain the soaking water and set it aside; you'll use some of this water while grinding the batter. Also, wash and soak ½ cup of poha (flattened rice).
  • Next, place the soaked grains, soaked poha, and some water into a blender. Grind the mixture into a smooth batter with a ribbon-like consistency. Transfer the batter to a mixing bowl.
  • In a pressure cooker, whisk the batter in one direction (refer to the video). Cover the cooker with a lid and keep the batter in a warm place to ferment. After 8 hours, the batter should be properly fermented.
  • Now, add salt, hing (asafoetida), and 1 tbsp of sugar to the fermented batter. Mix these ingredients well.
  • In a tadka pan, mix 2 tbsp of water and 2 tbsp of oil, and heat the mixture. Add ¼ tsp of baking soda and mix well. Incorporate this mixture into the batter; the baking soda gets activated in the hot oil and water mixture.
  • Set aside a portion of the batter for the middle chutney layer.
  • To make sandwich dhokla, pour 2 cups of the dhokla batter into a greased mold. Steam the first layer of dhokla in a pre-heated cooker for 5 minutes on high flame, without placing the whistle on the lid.
  • Meanwhile, prepare the green chutney. In a blender, combine 1 cup of coriander leaves, 4-5 green chillies, 1-inch piece of ginger, 1 tbsp of peanuts, ¼ tsp of cumin seeds, 1 tsp of lemon juice, 1 tbsp of sugar, salt to taste, some ice cubes, and water. Blend the ingredients into a thick paste. Set aside the green chutney.
  • Mix 3-4 tbsp of the green chutney into 1 cup of batter. Once the first layer of dhokla is steamed, spread this chutney layer on it. Steam the chutney layer for an additional 5 minutes on high flame.
  • Now, spread 2 cups of dhokla batter on top of the chutney layer. Sprinkle some black pepper powder over it. Cover and steam the dhokla for 15 minutes on medium-high flame.
  • Once the dhokla is properly steamed, remove it from the steamer and allow it to cool completely. De-mold the sandwich dhokla and cut it into pieces.
  • For the tempering, heat oil in a pan and add mustard seeds, white sesame seeds, hing, curry leaves, and chopped green chillies. Sauté for a minute and then pour this tempering over the dhokla.
  • Your sandwich dhokla is now ready to be served with the prepared chutney.

Notes

  • Use small-grain rice for the dhokla batter.
  • The proportion of rice to dal should be 3:1, meaning 3 parts of rice and 1 part of urad dal.
  • Methi seeds enhance the fermentation process.
  • Grind the batter into a smooth paste; avoid grinding it too coarse. Also, ensure that the consistency of the batter is ribbon-like.
  • Whisk the batter in one direction to incorporate air particles into it.
  • The temperature inside the cooker remains constant, facilitating easy fermentation of the batter.
  • Steam the dhokla over high flame.