How to make Sandwich Dhokla -
Freshly steamed white dhokla sandwiched with green chutney
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Idli batter, Salt (नमक)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Sandwich Dhokla checkout Mini Tempered Idlis, Stuffed Idlis-SK Khazana, Mysore Masala Paniyaram - SK Khazana, Spot Idli . You can also find more Snacks and Starters recipes like Chettinaad Chicken Cups Peas and Paneer Cigars Rawa Dhokla - SK Khazana Batata Vada
Sandwich Dhokla Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Sandwich Dhokla Recipe
Idli batter 3 cups
Salt to taste
Oil 1 tablespo + for greasing
Mustard seeds 1 teaspoon
Curry leaves 5-6
Dried red chillies 2
Green chutney
Fresh mint leaves 1/4 medium bunch
Fresh coriander leaves 1/4 medium + to garnish
Green chillies 2-3
Ginger , roughly chopped 1 inch
Lemon juice 1 tablespoon
Salt to taste
Chaat masala 1/2 teaspoon
Method
Step 1
To prepare green chutney, break green chillies and put into a grinder jar, add ginger, mint leaves, coriander leaves, lemon juice, salt, chaat masala and a little water and grind into a smooth paste.
Step 2
Heat sufficient water in a deep non-stick pan, place a steamer on it, cover and let the water boil.
Step 3
Take idli batter in a large bowl, add salt and mix well.
Step 4
Grease a plate with some oil, pour some batter and spread. Place the plate in the hot steamer, cover and steam for 5 minutes.
Step 5
Remove the cover, spread green chutney generously on the steamed batter, pour some more batter and spread lightly. Cover and again steam for 8-10 minutes. Remove the plate from steamer and cool slightly.
Step 6
To prepare tempering, heat 1 tablespoon oil in a non-stick tempering pan, add mustard seeds and let them splutter. Chop curry leaves into the pan and saute for 30 seconds. Chop dried red chillies into the pan, mix and sauté for 30 seconds. Transfer into another bowl.
Step 7
Cut the sandwich dhokla into 1 inch pieces, place them on a serving platter and pour the tempering on top. Garnish with coriander leaves and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
