Saturday, 13 April 2013

Sandwich Dhokla - Layered Dhokla


1 ½ cup Idli batter
1 tsp eno fruit salt
½ cup coriander chutney
½ cup garlic chutney
Salt to taste
½ tsp mustard seeds,
½ tsp cumin seeds,
1 tsp sesame seeds
Pinch of asafoetida
Little red food color(optional)
Little green food color(optional)
1 tbsp oil


Add the eno salt and salt to the batter and mix very well. Divide the batter in three equal parts. Add garlic chutney and red color in one part for red layer and mix it well. Add green chutney and green color in second part for green layer and mix it well. Heat water in a steamer and grease the dhokla plates. Pour white batter into plates till ½ inch of plate. Keep the stand in the steamer, cover with the lid and steam till half done. Take the stand out and remove the dhokla plates. Spread green batter evenly on the white dhoklas and steam till half done. Pour the red batter over green layer spreads evenly. And cook for 10 minutes on high flame or till an inserted knife come out clean.
Heat the oil, add muster seeds, cumin seeds, sesame seeds and sauté for second, pour the tempering over the dhokla. Cut into pieces and serve.

For Coriander chutney : Blend coriander leaves, green chili, ginger, salt, sugar and lemon juice
Garlic chutney: Blend garlic, red chili powder, jaggery, salt with some water
 If you don't  add color the appearance of sandwich dhokla  will be  light and less colorful. 

Sending this recipe : My Bowl of Snack , Whats with my Cuppa,Monsoon Temptations , Celebrate - Love You Dad and nabanita