Three Layered Sandwich Dhokla

Revive your flagging spirit any time of the day with these tasty and filling Sandwich Dhokla accompanied by a pot of good, strong Masala Chai ( tea ) ! you won't regret having it. Dhokla can be eaten at breakfast, lunch, as snacks or as light dinner, or serve at tea party or kitty party !

Gujarati's are known for their Dhokla making skills all over the world. You can find so many different varieties of Dhokla recipes, some of most popular are Khatta Dhokla ( mostly prepared in the homes) and Naylon Khaman. ( sold in shops ) and Idra Dhokla ( White Dhokla )
Originally, dhokla are made from gram and rice flour. Over the years, experimentation has led to changes in the recipe for dhokla where different flours are used. Nowadays, dhokla can made from Semolina and corn flour , different lentils and vegetables too. Along with traditional Dhokla, I have prepared Mag ni Daal na Lasniya Dhokla ( Dhokla prepared with Yellow Moong daal lentils and Garlic ) and  Sooji Matar Dhokla  ( Instant semolina and green peas Dhokla ).

Sandwich Dhokla, is a new variety of authentic Idra Dhokla, for Idra Dhokla rice and white urad lentils ( split and huskless matpe beans ) are used. Rice and Urad daal batter is prepared by fermented over night or 24 hours in cold weather and steamed thinly in a plate next day. I've been making sandwich dhokla for a while where one kind of spicy chutney is used, but this time I prepared sandwich dhokla with not only two different kind of chutnies but added healthy filling too. With little pre-planning you can have this tasty, healthy and lip smacking dhokla on your table for you and your guests ! 

 You will need :- Batter

• 2 cup Rice ( any )
• 1 cup Urad daal 
• Salt to taste
• Pinch of bi co soda
• 1 tsp. oil
• Pinch of citric acid ( limboo na phool )

You will need :-

• ½ cup green coriander and mint chutney 
• ¼ cup garlic chutney + 2 tsp. grated jaggery and  mix well.

You will need :- Chana daal filling

• ½ cup boiled chana daal ( dry )
• 1 tbsp. oil
• 1 tbsp. crushed green chilli and ginger
• Salt to taste
• 1 tsp. garam masala
• 1 tsp.lemon juice
• ½ tsp. turmeric powder
• ½ tsp. mustard seeds

You will need :- Vaghar

• 2-3 tablespoon oil
• 1 tbsp. mustard seeds
• Pinch of hing

2-3 tbsp. fresh coriander leaves for garnishing

Method :- Batter


Clean, and soak rice and daal separate for 8-10 hours or over night.
Next morning grind daal and rice ( like idly batter ).
Mix both and add salt.
Leave the batter to ferment in a warm area. ( Mine takes almost 24 hours )


Method :- Chana daal filling
Heat oil in a kadai, add mustard seeds.
Once they crackle ginger and chilli, fry for few seconds and add boiled daal.
Add other masala and cook for few minutes.
Add lemon juice and switch off the heat.


Method :- Sandwich Dhokla


Once you are ready to prepare dhokla, mix oil, citric acid and soda with little water in a bowl and add into batter.
Mix well, if batter is too thick add little water.
Start heating water in a big pot.
Mix the batter once again and pour thinly in a deep lightly greased  plate .
Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done. 
Leave it to cool little. 
Steam one more plate of dhokla, so now you'll have 2 dhokla plate.
Once they cooled, take sharp knife and make a cut right in between of dhokla plate, so you'll have now 2 half round( like half moon).
Slowly with the help of big spatula lift both half round shape dhokla.
Follow same procedure with other dhokla plate too.
Now you will have 4 half round shape dhokla discs.
Take flat plate or wooden chopping board, gently lift one half dhokla disc and lay it on the board.
Rough side up, now spread green chutney, gently lift another half dhokla disk and place on the green chutney. 
Gently press it down with the rolling pin, now spread chana daal filling and take third dhokla disc and place it on the chana daal filling.
Once again press it down with the rolling pin.
Now spread garlic chutney evenly and place last ( fourth ) dhokla disc and place it on the garlic chutney.
Once again press it down with the rolling pin ( very gently ) and make sure filling doesn't come out.
Now with the sharp knife cut the layered dhokla in to square shape.
Make vaghar by heating oil, add mustard seeds once they crackle add hing.
and pour over the dhokla pieces.
Sprinkle coriander leaves and serve with tea.
Enjoy !
 

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