Dhokla is a vegetarian culinary dish from Gujarat. It is a great appetizer, snack and is often consumed for breakfast too. Traditionally Dhokla is made from fermented batter of rice and split chickpeas or besan. Today I’ve made an instant version of Dhokla with fresh garlic chutney in a sandwich form. It’s quick, easy and super delicious

INGREDIENTS

• 1.5 cups semolina( Rava, regular)
• 1cup Dahi(sour)
• 1 tsp sugar
• 1-1 ½ tsp salt
• Eno fruit salt( ½ tsp Eno = ½ tsp baking soda + 1tbsp lemon juice) you can add vinegar instead of lemon juice
• 1cup water
• 1tbsp oil

GARLIC CHUTNEY

• 7-8 large garlic cloves
• 1tbsp Kashmiri chilli powder( you can add hot chilli powder if desired)
• ½ tsp Salt
• ½ tsp Sugar

TADKA

• 1-2 tbsp oil
• 1tsp sesame seeds
• 1tsp Mustard seeds
• 1tsp Cumin seeds
• 8-10 Curry leaves
• Pinch of hing
• Coriander leaves

INSTRUCTIONS

• Prepare chutney by pounding the garlic in a pestle and mortar. Add chilli powder, salt and sugar and keep aside. Add little water to make a smooth paste.

• Add Rava, Dahi and water in a bowl and mix well. You can use a whisk to mix the batter. Keep aside for 10-15 mins

• After 15 mins add sugar and salt and mix well. If the batter is too thick add a few tsp of water. Batter Should be thickish pouring consistency.
• Add oil to the batter and mix well
• Now take 2 bowls and transfer 2 ladles full batter to each bowl. These will be the top and bottom layers of the dhokla.

• The remaining batter in the original bowl will become the centre chutney  layer
• Grease a deep steel plate or any other container to steam dhokla.
• Heat up water in the container  for steaming the dhokla
• I’ve used a pressure cooker without a whistle to steam this dhokla.
• Take the first bowl of batter and add ½ tsp Eno fruit salt with little water and mix well
• Immediately transfer this batter to the greased plate. Tap to remove air  bubbles
• Steam for 6 mins on med-high flame 
• Now take the middle layer batter and add the prepared garlic chutney in it. Mix well 
• Once it’s 6 mins and the first layer is ready add ¼ tsp Eno fruit salt with little water to the chutney batter, mix well and immediately transfer on top of the steamed first dhokla layer.

• Check if the pressure cooker needs more water for steaming
• Steam the 2 layers for 5 mins on med-high flame again
• Once it’s done, take the last bowl of batter and add ½ tsp Eno fruit salt with little water. Mix well and immediately transfer the batter on top of the chutney layer. Spread it well. This is your final top layer. You can sprinkle black pepper powder and red chilli powder on the top layer if desired.

• Check water content in the pressure cooker and steam the layered dhokla for 7-8 mins
• Check by using a toothpick .. if it comes out dry your dhokla is ready 
• Remove and cool the dhokla
• Cut into squares. ( use a greased knife to cut the dhokla for smooth edges)
• Your delicious Dhokla is ready 
• Prepare the Tadka
• Heat oil and add mustard seeds
• Once they splutter, add sesame seeds and cumin seeds.
• Once cumin changes colour, switch off the gas and add the hing and curry leaves.
• Pour this Tadka evenly over the Dhokla 
• Garnish with coriander leaves

That’s it, your soft, spongy and tasty Sandwich Dhokla with garlic chutney is ready to be served.

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