Sandwich Dhokla

Sandwich Dhokla: A Gujarati delicacy which is absolutely refreshing to the palate is the spongy Khamman Dhokla. A little twist to which is the 'sandwich' part,nowadays easily available at food stores.Here goes your home made sandwich dhokla..

• Category: Vegetarian

• Preparation Time: 15 minutes

• Cooking Time: 6 minutes

• Ingredients: For the Dhokla: Gram flour or Besan - 2 cups
• Semolina or Suji- 1/2 cup
• Eno or baking soda- 1and a half tsp or 1 sachet
• Salt to taste
• Curd- 1 cup or more
• Paneer or cottage cheese: 100 gms
• Green chutney and tomato chutney
• For the Tadka: 
• Water: 1 cup or more
• Lemon- 1
• Sugar-2 -3 tsp
• Mustard seeds- 1 tsp
• Sesame seeds- 1 tsp
• Curry leaves- 4 to 5
• Oil- 2 tbsp
• Green chillies-2 to 3
• Grated coconut 
• Chopped coriander

• Method: In a bowl mix gram flour,semolina,salt and curd. Beat it quickly so that no lumps are formed, till it comes into a smooth batter consistency (add more curd if the batter seems thick). Keep it for rest for at least 15 minutes. On the other hand take a pan and add oil in it. After the oil is heated add mustard seeds, sesame seeds, curry leaves and slit green chillies into it and stir for about 2 minutes until they crackle. Then add water to the tadka, along with a squeezed lemon and sugar and bring it to a boil,then turn the heat off. Now take the batter which was put to rest and add a sachet of eno or baking soda to it,mix it properly and quickly put it in a greased container. Put the container in the microwave for about 5 and a half minutes.
• Take the dhokla out after two minutes and check if its properly cooked from all sides otherwise you can microwave it for about a minute more. After you think your dhokla is done add the prepared tadka onto it and refrigerate it for about 3-4 hours.
• While you are about to serve your dhokla slit the dhokla into two parts put green chutney on one half and tomato chutney on other. Keep cottage cheese between the two halves and close it. Garnish it with green coriander and grated coconut and cut it into pieces. Best served chilled along with a dip of tomato ketchup and hung curd.