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|
- 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
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.
Add fruit salt in batter and stir in one direction for 1 minute.
Grease 2 plates with a little oil and pour the batter into a greased plate.
Fill it upto 1/2-inch thickness and place it into a steamer. Steam for 10-12 minutes over medium heat.
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.
Remove the plates from the steamer and let the dhokla cool for few minutes. Cut the dhokla cake into 2 equal halves horizontally.
On one layer spread coriander / mint chutney and sprinkle some cottage cheese or mozzarella. You can also keep a slice of cheese.
Place the second layer of dhokla on top of this, and cut the dhokla into desired shapes.
|Calories||122 K cal|
|Total Carbohydrates||15.6 g|