Khatta Sandwich Dhokla

Khatta Sandwich Dhokla, (Savoury Rice and Lentils Steamed cake) an evergreen and lip-smacking delicacy is from my very own Gujarat. A Soft, spongy and utterly delicious treat is perfect for any time snack, breakfast/brunch or serve in a Gujarati thali as a farsan (savoury dish).

We Gujju love our delightful snacks and are famous for it, the states of Gujarat and its people a.k.a Gujarati, synonymous with the word Dhokla or some prefers to say Dhokra. But No, we don't eat Dhokla for everyday breakfast the way they show in Hindi TV serials, Dhokla can be eaten any time of the day, most popular for a tea time snack.

In my house, I prepare many different varieties of dhokla recipe every 4-6 weeks over a weekend for lunch when all the family members are together there to enjoy Garma Garam ( Hot and steamy ) Dhokla with various type of chutneys and a cup of masala chai.

When you introduce yourself to someone as a Gujarati, then sure the request will be there for perfect Dhokla recipe. A few years back, I was invited to my son's school for some event and I met a couple of Indian ladies who were so keen to learn Dhokla, luckily in the same school there were cooking classes going on, so we requested for an Indian cookery lesson and I was delighted to teach many Indians and Non-Indian,  khatta Dhokla recipe. My Dhokla and it's recipes are so popular amongst my kid's friends and families that a few years back, one of our family friend asked me to prepare and I prepared an Instant Khaman Dhokla for almost 40 people single-handedly as a prasad. ( No, I did not charge a single penny ) and now my daughter's friends from university enjoys  Khatta Sandwich Dhokla.

Instant Dhokla with Leftover Idli Batter 

What can you make when you have leftover Idli Batter?

I bet there are many ideas popping in your head, right? Why not try these delicious Instant Khatta Sandwich Dhokla 😃 A quick and easy recipe using Idli batter.

Dhokla, is a well-balanced dish that can satisfy your junk food craving, and are easy to digest. Khatta Dhokla is prepared with Rice, Urad Daal flour that is soaked with sour yogurt and left it to ferment for at least 8-10 hours.

More Dhokla Recipe:- Instant Sooji Matar Dhokla | Three Layered Sandwich Dhokla | Mag Ni Daal Na Lasniya Dhokla

So hey guys, here I am with my super tasty, fluffy and soft Khatta Sandwich Dhokla, filled with finger licking green chutney and topped with aromatic tempering prepared with green spicy chillies and curry leaves and garnished with freshly chopped coriander and coconut. The great thing about this dhokla is that it can be eaten hot or cold.

Tempted! Go on then, soak some rice and daal and follow this recipe to a T and enjoy it!

Notes:-
I have used springform cake tin to steam the dhokla so I can have a whole round disk of it.
Adjust the spiciness by increasing or decreasing green chillies according to your taste.

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Dhokla recipe, khatta sandwich dhokla, Gujarati Dhokla, Breakfast recipe, Vegetarian dhokla, healthy dhokla

Snacks, Breakfast, lunch, potluck party

Gujarati-Indian

Yield: 6 servingsAuthor: Jagruti Dhanecha

Khatta Sandwich Dhokla

Khatta Sandwich Dhokla, is a vegetarian healthy, delicious and satisfying dish and hails from the western state of Gujarat in India. This recipe can be made vegan too.

prep time: 12 hourcook time: 30 minstotal time: 12 hours and 30 mins

ingredients

Dhokla

• 500g rice ( I used basmati rice )
• 250g split Urad Daal (Safed adad daal)
• Salt to taste
• 200g sour yogurt (Khatta Dahi) Vegan can omit yogurt totally or use an alternative.
• 2 Tbsp. oil
• 1 Tsp. Fruit salt ( ENO)

filling

• 1 small bowl of Green Chutney Recipe here

Tempering ( Vaghar )

• 2 tbsp. raw sesame seeds
• 2 Tbsp. oil
• 1 Tbsp. Mustard Seeds (Rai)
• 1 Tbsp. Cumin seeds (Jeera)
• 5-6 green chillies cut lengthwise
• 1 sprig curry leaves
• Pinch asafoetida (hing)

Garnish

• Freshly chopped coriander 
• Desiccated or fresh grated coconut

instructions

1. Clean and wash rice and urad daal then soak both together in a bowl in cold water for at least 8-10 hours or overnight.
2. In the morning discard the water, Then the soaked rice and daal mixture is ground into a coarse paste adding enough water. Don't add too much water in the beginning, you can always add little water afterwards if you think the batter is too thick.
3. The batter has to be the same consistency as the idli batter. Add yogurt and salt. Mix well and let it fermented for 6-7 hours in a warm place. In the UK takes 10-12 hours as we have cooler weather here.
4. Once you are ready to prepare Dhokla, Once you are ready to prepare dhokla, mix oil and soda with little water in a bowl and add into batter.
5. Mix well, if the batter is too thick add little water.
6. Start heating water in a big pot.
7. Mix the batter once again and pour thinly in a deep lightly greased plate. ( I used springform cake tin as I wanted a whole round piece of it)
8. Steam over water about 15-20 minutes. Pierce knife and check should come out clean if done.
9. Leave it to cool little.
10. Steam one more plate of dhokla, so now you'll have 2 dhokla plate.
11. Remove both dhokla disc from the cake tin.
12. Place one dhokla piece on a plate, spread a thick layer of green chutney then place second Dhokla cake on top of the chutney.
13. Gently press it down and leave it aside.
14. Now prepare vaghar in a small pan by heating oil, add mustard and cumin seeds. Once they splutter add hing, curry leaves and green chillies and a couple of spoon water.
15. Let the mixture come to boil and turn off the heat.
16. Pour the vaghar mixture on top of the Dhokla cake, garnish it with coriander and coconut.
17. Cut into slices and serve it as it is or with a cup of masala chai.
18. Enjoy!

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