It's a traditional dhokla recipe with a little twist!
Preparation Time: 1 - 2 days Cooking Time: 20 -25 mins Servings: 4
Ingredients:
For Dhokla Batter:
Rice - 1½ cup
Split black gram (Urad daal) - 1/2 cup
Yogurt - 1/4 cup (beaten)
Green Chilli - 2 to 3 finely chopped (or you can use 1/2 tbsp of green chilli paste)
Ginger - 1 inch
Baking Powder - 1 tsp
Salt - to taste
Water - to make batter
For Green Chutney:
chopped Coriander (Dhania) - 11/2 cup
Cashew nuts - 1/4 cup
Sesame seeds - 1 tbsp
Fresh grated coconut - 1 tbsp
Green Chilli - 2-3 (or to taste)
Ginger - 1/2 inch
Lemon Juice - 1/2 tsp
Sugar - 1/2 tsp
Turmeric powder - 1/2 tsp
For Tempering:
Oil - 2 tbsp
Mustard Seeds (rai/ sarson) - 2 tsp
Asafoetida (Hing) - a pinch
Green chilli - 1 -2 chopped
Method of Preparation:
1) Mix rice and urad daal and soak it for at least 10 - 12 hours
2) Grind coarsely with yogurt and leave to ferment for at least 10 -12 hours (consistancy should be like a thick cake batter)
3) Make a paste of ginger and green chilli and add it to the fermented mixture
4) Add Salt and baking powder to the mixture and mix well
5) Grease the Dhokla plate with a little oil (if you dont have dhokla cooker, you can use pressure cooker) and pour the batter into it (batter should be filled to only 1/2 as it will rise)
6) Fill dhokla cooker with some water and place the plate inside.
7) Close the lid and cook it on medium high for about 5 -7 mins
8) Remove the lid and check it using toothpick or knife. If the knife comes out clean with no batter sticking to it, then its done
9) Close the lid. Let it remain on low flame for about 2 mins
10) The lower layer (white dhokla layer) of sandwitch dhokla is ready
11) To cook the upper layer (yellow dhokla layer), take the remaining half batter, add turmeric powder in it and mix well
12) Follow the same steps from step 5) to step 9)
13) Cool the dhokla layers. Apply the green chutney on the white dhokla layer and cover it with yellow dhokla layer. Press a little bit and steam for about 5 mins
14)Heat 2 tbsp of oil in a small kadhai or a pan (kadhai used for tempering works best here). Add asafoetida, mustard seeds. When mustard seeds start popping, add green chilli
15) Remove it and pour over the dhokla
16) Cut and handle gently to get perfect shaped dhokla
For Green Chutney:
Add all the green chutney ingredients in a grinder and make a smooth paste
Tip:
Dhokla layers should be little bit thinner than the usual dhokla as we are using two layers to make one dhokla
1) Mix rice and urad daal and soak it for at least 10 - 12 hours
2) Grind coarsely with yogurt and leave to ferment for at least 10 -12 hours (consistancy should be like a thick cake batter)
3) Make a paste of ginger and green chilli and add it to the fermented mixture
4) Add Salt and baking powder to the mixture and mix well
5) Grease the Dhokla plate with a little oil (if you dont have dhokla cooker, you can use pressure cooker) and pour the batter into it (batter should be filled to only 1/2 as it will rise)
6) Fill dhokla cooker with some water and place the plate inside.
7) Close the lid and cook it on medium high for about 5 -7 mins
8) Remove the lid and check it using toothpick or knife. If the knife comes out clean with no batter sticking to it, then its done
9) Close the lid. Let it remain on low flame for about 2 mins
10) The lower layer (white dhokla layer) of sandwitch dhokla is ready
11) To cook the upper layer (yellow dhokla layer), take the remaining half batter, add turmeric powder in it and mix well
12) Follow the same steps from step 5) to step 9)
13) Cool the dhokla layers. Apply the green chutney on the white dhokla layer and cover it with yellow dhokla layer. Press a little bit and steam for about 5 mins
14)Heat 2 tbsp of oil in a small kadhai or a pan (kadhai used for tempering works best here). Add asafoetida, mustard seeds. When mustard seeds start popping, add green chilli
15) Remove it and pour over the dhokla
16) Cut and handle gently to get perfect shaped dhokla
For Green Chutney:
Add all the green chutney ingredients in a grinder and make a smooth paste
Tip:
Dhokla layers should be little bit thinner than the usual dhokla as we are using two layers to make one dhokla
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