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This dhokla is your usual Gujarati fare with a cheesy, sandwichy twist. Gone are the days when dhokla needed overnight preparation, now it is made in a way that hands out instant gratification. Use the magic ingredients like baking soda or fruit salt, and your dhokla gets ready in minutes. Without a doubt, this yummy dish will keep even the most squeamish teen longing for seconds.
| Serves | Preparation Time | Cooking Time |
| 4 People | 10-15 Minutes | 10-15 Minutes |
Ingredients
- 1 cup Gram Flour (Besan/Chickpea Flour)
- 1 tablespoon Semolina (rava/sooji), optional
- 1½ teaspoons Lemon juice
- 1 teaspoon Eno Fruit Salt
- 1 teaspoon crushed Green Chilli-Ginger
- 3/4 cup Water
- 1/4 cup Curd (yogurt)
- 1 teaspoon Oil (for greasing)
- 1/2 teaspoon Salt, or to taste
Method
Step 1
In a bowl, mix gram flour, semolina, lemon juice, green chilli-ginger paste, curd, 3/4 cup water and salt. Mix them properly and make a smooth batter. Make sure that there are no lumps.
Step 2
Add fruit salt in batter and stir in one direction for 1 minute.
Step 3
Grease 2 plates with a little oil and pour the batter into a greased plate.
Step 4
Fill it upto 1/2-inch thickness and place it into a steamer. Steam for 10-12 minutes over medium heat.
Step 5
After 10-12 minutes, insert a knife into the center of the dhokla mix and check if it comes out clean. If it does, then it is ready otherwise cook for 2-3 minutes more.
Step 6
Remove the plates from the steamer and let the dhokla cool for few minutes. Cut the dhokla cake into 2 equal halves horizontally.
Step 7
On one layer spread coriander / mint chutney and sprinkle some cottage cheese or mozzarella. You can also keep a slice of cheese.
Step 8
Place the second layer of dhokla on top of this, and cut the dhokla into desired shapes.
Nutritional Information
| Calories | 122 K cal |
| Proteins | 7.1 g |
| Fat | 3.3 g |
| Total Carbohydrates | 15.6 g |
| Cholesterol | 2 mg |
| Sodium | 2470 mg |
| Potassium | 213 mg |
