3 Sep 2014

White Sandwich Dhokla

White Dhoklas are very easy, tasty and healthy breakfast or an ideal for tiffin pack. Here i have sandwiched the dhoklas with green coriander chutney, but feel free to use any other chutney of your choice..


For White Dhokla
1 cup Rice
1/4 cup Sabudana (Sago)
1/4 cup split white gram dal (white Urad dal)
1/3 cup beaten curd
2 tbsp oil
2 tsp green chilly paste
1 tsp ginger paste
1/2 tsp bicarb soda
1 sachet of Plain Eno fruit salt
1 tsp black pepper powder
2 tsp lemon juice
Salt to taste

For Sandwich
1/3 cup Green Coriander Chutney

For Tempering:
5-7 Curry Leaves
1 tbsp oil
1/4 tsp mustard seeds
1 whole green chilly slit

For Garnishing, few fresh chopped coriander leaves


For Dhokla

  • Soak Rice, sabudana, white gram dal in water for 4-5 hours. 
  • Drain the water and grind the mixture by adding about 1/3-1/2 cup of water to a fine batter. Consistency of the batter should be thick, but of a pouring consistency.
  • Transfer the grind batter in a large deep bowl, add beaten curd and whisk all until no lumps. Cover the bowl with a lid and keep it in warm place to ferment overnight.
  • Heat sufficient water in a steamer. Grease two Round dhokla plates with oil.
  • Mean while, add green chilly paste, ginger paste, black pepper powder and salt to taste. Mix all well.
  • Stir bicarb soda, lemon juice and Eno fruit soda in a small bowl and add immediately to the batter.
  • Whisk well all and pour the batter in to greased dhokla plates.
  • Place the ready plates in the steamer. Cover with the lid and steam for 10-12 minutes on medium flame.
  • Once done check with the knife to see if the dhokla is cooked. If it comes out clean, it is done.

For sandwiching with Green Coriander Chutney

  • Take out the plates from the steamer. Allow it to cool slightly and remove the dhokla from plates.
  • Place one layer on to the  plate and apply Green Coriander Chutney generously and cover it with other dhokla layer.

For Tempering:

  • Now heat oil in small fry pan, add mustard seeds, as soon as it splutters, add heeng powder, currry leaves and slit green chilly. Pour the tempering on the dhokla.
  • Garnish it with few fresh chopped coriander leaves.
  • Cut in to squares and here you are ready to serve..

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