Sandwich Dhokla Ingredients For Dhokla Batter: Suji (semolina) - 1 cup Curd - ½ cup Ginger & green chili paste - 1 tbsp Red chili powder - ½ tsp Coriander leaves (chopped) - 1 tbsp Water - as required Eno - 1 pouch Oil - for greasing For Matar Stuffing: Oil - 1 tbsp Coriander seeds/saunf/jeera (pounded) - ½ tbsp Hing - ½ tsp Ginger (chopped) - 1 tsp Green chili (chopped) - 1 tsp Green peas (coarsely chopped) - 1 cup Turmeric powder - ¼ tsp Red chili powder - ½ tsp Salt - ½ tsp Coriander powder - 1 tsp Water - as required Coriander leaves (chopped) - ½ tbsp Kathiyawadi garam masala - ¼ tsp Amchur powder - 1 tsp Sesame seeds/peanuts/dry coconut (powdered) - ½ cup For Garnish: Curry leaves tempering Method Prepare Dhokla Batter: In a mixing bowl, combine suji, curd, ginger-green chili paste, red chili powder, chopped coriander, and enough water to make a smooth batter. Let it rest for 10 minutes. Add Eno just before steaming and mix gently. Steam Two Layers: Grease two moulds with oil. Pour batter into each mould and steam separately for 8-10 minutes. Let cool and set aside. Prepare Matar Stuffing: Heat oil in a pan; add pounded coriander seeds, saunf, or jeera, along with hing. Sauté chopped ginger and green chilies. Add green peas, turmeric powder, red chili powder, salt, and coriander powder. Add a splash of water and cook until peas are soft. Mix in coriander leaves, Kathiyawadi garam masala, amchur powder, and powdered sesame seeds/peanuts/dry coconut. Assemble the Sandwich: Place one steamed dhokla layer on a plate. Spread the prepared matar stuffing evenly. Place the second dhokla layer on top and press gently. Cut into desired shapes (squares or triangles). Garnish: Prepare a tempering with curry leaves and pour it over the assembled dhokla.
Sandwich Dhokla
Ingredients
For Dhokla Batter:
Suji (semolina) - 1 cup
Curd - ½ cup
Ginger & green chili paste - 1 tbsp
Red chili powder - ½ tsp
Coriander leaves (chopped) - 1 tbsp
Water - as required
Eno - 1 pouch
Oil - for greasing
For Matar Stuffing:
Oil - 1 tbsp
Coriander seeds/saunf/jeera (pounded) - ½ tbsp
Hing - ½ tsp
Ginger (chopped) - 1 tsp
Green chili (chopped) - 1 tsp
Green peas (coarsely chopped) - 1 cup
Turmeric powder - ¼ tsp
Red chili powder - ½ tsp
Salt - ½ tsp
Coriander powder - 1 tsp
Water - as required
Coriander leaves (chopped) - ½ tbsp
Kathiyawadi garam masala - ¼ tsp
Amchur powder - 1 tsp
Sesame seeds/peanuts/dry coconut (powdered) - ½ cup
For Garnish:
Curry leaves tempering
Method
Prepare Dhokla Batter:
In a mixing bowl, combine suji, curd, ginger-green chili paste, red chili powder, chopped coriander, and enough water to make a smooth batter.
Let it rest for 10 minutes. Add Eno just before steaming and mix gently.
Steam Two Layers:
Grease two moulds with oil.
Pour batter into each mould and steam separately for 8-10 minutes. Let cool and set aside.
Prepare Matar Stuffing:
Heat oil in a pan; add pounded coriander seeds, saunf, or jeera, along with hing.
Sauté chopped ginger and green chilies.
Add green peas, turmeric powder, red chili powder, salt, and coriander powder.
Add a splash of water and cook until peas are soft.
Mix in coriander leaves, Kathiyawadi garam masala, amchur powder, and powdered sesame seeds/peanuts/dry coconut.
Assemble the Sandwich:
Place one steamed dhokla layer on a plate.
Spread the prepared matar stuffing evenly.
Place the second dhokla layer on top and press gently.
Cut into desired shapes (squares or triangles).
Garnish:
Prepare a tempering with curry leaves and pour it over the assembled dhokla.
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