New Update
/sanjeev-kapoor/media/post_banners/fd57a697539f838ec65aebc2f9b81f449d688e724000bdab4758e92d25c094c9.jpg)
Main Ingredients | Rice, Split skinless black gram (dhuli urad dal) |
Cuisine | Gujarati, , , , |
Course | Snacks and Starters |
Prep Time | 8-10 hour |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for White Dhokla Sandwich
- 1 cup Rice
- 1/4 cup Split skinless black gram (dhuli urad dal) soaked and drained
- 1/4 cup Sour yogurt whisked
- teaspoons Oil 2 tablespoons + 2
- 2 teaspoons Green chilli-ginger paste fresh
- to taste Salt
- 1 teaspoon Fruit salt
- 1/3 cup Green chutney
- 3/4 cup Mustard seeds
- a pinch Asafoetida
- 5-6 Curry leaves
- 1-2 Green chillies slit
Method
- Drain the water and grind the rice and dal with half a cup of water to a fine batter. The batter should be thick, but of pouring consistency.
- Transfer the batter into a deep bowl and add the yogurt and whisk well till no lumps remain. Cover the bowl with a lid and keep it in a warm place to ferment overnight.
- Heat sufficient water in a steamer. Grease two round dhokla plates with one tablespoon oil.
- Meanwhile, add the green chilli-ginger paste, salt and fruit salt and oil to the batter and mix well.
- Pour the batter into prepared plates.
- Place the plates in the steamer. Cover with the lid and steam for 8-10 minutes. Check with a skewer to see if the dhokla is almost cooked.
- Spread a generous layer of green chutney and pour another layer of batter on top.
- Steam for 10-12 minutes more.
- Heat the remaining oil in a non-stick pan. Add the mustard seeds, asafoetida and curry leaves and green chillies. When the seeds stop spluttering, pour the tempering on the dhokla.
- Cut into cubes and serve.
Advertisment