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–+ servings

Sandwich Dhokla with Dosa Batter

Aanchal Gupta
Use left over dosa batter to make this sandwich dhokla recipe. Layers of steamed dosa battter, chutney and khaman dhokla make it a healthy breakfast/snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dinner, lunch
Cuisine Indian
Servings 15 -20 pieces

Ingredients
  

For White/Dosa layer

  • 1/2-3/4 cup fermented dosa batter I used a little more than 1/2 cup
  • 1/2 tsp minced ginger
  • 1/2 tsp minced Green chilies
  • 1 tsp Eno/Fruit salt
  • salt as needed

For Yellow/Khaman layer

  • 1 cup Besan
  • 2 tbsp Sooji/Semolina
  • 1 tbsp sugar
  • 2 tbsp oil
  • 1 tsp ginger minced
  • 1 tsp Green chilies minced
  • 1/4 tsp plus a pinch of Citric Acid
  • 1 1/2 tsp Eno/Fruit salt
  • 3/4 to 1 cup water I used 3/4 cup
  • Salt to taste

For Tarka/Vaghar

  • 2 tsp oil
  • 2-4 Green chilies slit or chopped
  • 1 1/2 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • 10-12 curry leaves
  • 5 tsp sugar
  • 1/2 tsp salt
  • 150 ml water Just a little less than 150 ml is perfect
  • 5-7 tsp thick Green chatni

Instructions
 

  • Put water in a pan/steamer to boil and grease a pan/thali(I used a 9 inch cake pan)
  • Mix 1/2 cup dosa batter with ginger and green chilies. Add salt as per taste and add water accordingly to make it into pouring consistency.
  • Add Eno/Fruit salt, mix and steam for 5-6 minutes.

For Yellow/khaman layer

  • Mix all the ingredients, except Eno and keep aside for 20 minutes.
  • After 20 minutes, whisk the batter well with a wire whisk.
  • Add Eno and IMMEDIATELY put pan in the steamer.
  • Cover and steam for 15-20 minutes(It took me 17 minutes)
  • Test for doneness by putting a toothpick in center. If it comes clean, its done.
  • Remove and cool for 5-10 minutes and invert on to a platter.
  • Cool completely and then cut into pieces.

For Tarka/vaghar/tempering

  • Heat oil and add Mustard and sesame seeds.
  • When mustard starts spluttering and sesame seeds turn golden, add Green chilies and curry leaves.
  • Add sugar,salt and water and let the sugar dissolve.
  • Pour evenly over cooled dhokla.
  • Garnish with fresh coconut and chopped cilantro/coriander/dhania

Notes

You can use any type of dosa batter, I used Brown Rice Dosa batter. Its important to cool the Dosa/White layer completely before applying Green chatni.
Keyword brown rice dosa batter, daliya dosa, dhokla, healthy appetizer, healthy indian snack, indian breakfast, indian food, khaman dhokla, leftover dosa batter, sandwich dhokla, steamed breakfast, steamed indian appetizer
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