March 17, 2013
Besan - 250 gms (1 & 1/2 cup)
Yogurt - 1/2 cup
Water - 1/2 cup
Cooking Soda - 1/2 tsp
To be mixed to the batter just before cooking
Oil - 1 -2 tbsp
Turmeric a pinch
Sugar - 1 tsp
Citric acid - 1/2 tsp
Eno - 1 tsp + sprinkle or dust few bits on the plate
For the green portion of sandwich dhokla blend together:
Coriander leaves - 1/2 bunch
Green chillies - 3
Ginger - 1/4 inch
Sesame seeds - 2tsp
Urad dhal - 1 tsp
Cumin seeds - 1 tsp
Mustard Seeds - 2 tsp
Green chillies - 3 or 4
Grated coconut - 1 tblsp
Coriander leaves - Corriander leaves
Jeera - 1/2 tsp
Method to prepare:
1. Mix 1/2 cup yogurt with 1/2 water.
2. Add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else.
3. Add the cooking soda. Keep it aside to rise for 1 hour.
4. To the batter mix in the citric acid, oil, salt, sugar, turmeric powder. Mix well.
5. Divide the dough into two portions.
6. Add the blend coriander, green chillies and ginger paste to half of the dough.
7. Mix the eno to both the batters and a little of eno for dusting on the plate mix gently.
8. Pour the plain batter to the plate.
9. Steam for 5 minutes. Pour the green batter mixed with coriander paste on top of the dhokla and continue to steam for another 20 minutes or till done.
10. Remove the lid and test with a toothpick. If it comes out clean and does not have any batter sticking, then its done.
Heat a pan with oil, add mustard seeds , cumin seeds, sesame seeds, urad dhal, green chillies When mustard starts popping, remove and pour over the dhokla. Garnish with coriander leaves and grated coconut.