Wednesday, December 26, 2007

Sandwich Dhokla

I serve this Dhokla as a finger food or starters for the party many times. I use two types of Dhokla batters and a chutney to make this colorful dhokla. If I do not have the batters ready, I use the ready made instant mixes of yellow dhokla and white dhokla. I smear a simple coriander chutney between the two layers. The only caveat to get a good result is to wait till the first dhokla layer is completely cooled off before smearing the chutney and also, after having the second layer steamed, wait again patiently before cutting the dhokla to get the good squares.

Sandwich Dhokla
1 recipe yellow dhokla batter (Any instant yellow dhokla is OK)
1 recipe white dhokla batter (Any instant white dhokla is OK)
1 recipe green cilantro/coriander chutney

For green chutney
A handful of cilantro/coriander leaves
1-2 green chilies
1 tbsp lemon juice (optional)
salt to taste
a pinch of sugar
1. Make the two batters according to the package instructions in two different bowls.
2. Boil water in a pressure cooker. Grease cooker containers.
3. Pour yellow dhokla batter in the container. Steam the way you would steam idlis, without using pressure, for about 15 minutes.
4. Cool completely. Smear green chutney generously. Now pour a layer of white dhokla batter.
5. Steam again just the way you did before, without using pressure.
6. Take out the dhokla. Let it cool completely.
7. Cut into squares and serve.
Note -
1. The order of steaming the layers (yellow first or white?) does not matter.
2. I try to avoid using coconut in the chutney to retain the dark green color of the cilantro.
3. Use deeper cooker containers than flat thalis to steam this dhokla.


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