How to cook Three layered Sandwich Dhokla

Posted on Oct 13 2018 - 3:11pm by kumar
  • Prep Time: 0 mins
  • Cook Time: 30 mins
  • Serves: 4 People

    Ingredients to cook Three layered Sandwich Dhokla :

  • 2 cup Rice ( any )
  • 1 cup urad daal
  • Salt to taste
  • Pinch of bi co soda
  • 1 tsp. Oil
  • Pinch if citric acid
  • 1/2 cup green Coriander and mint chutney
  • 1/4 cup garlic chutney + 2 tsp. grated Jaggery and mix well
  • Chana daal filling :
  • 1/2 cup boiled chana daal ( dry )
  • 1 tbsp. Oil
  • 1 tbsp. crushed green Chilli and ginger
  • Salt to taste
  • 1 tsp. garam Masala
  • 1 tsp.Lemon juice
  • 1/2 tsp. Turmeric powder
  • 1/2 tsp. Mustard Seeds
  • Vaghar :
  • 2-3 tbsp Oil
  • 1 tbsp. Mustard Seeds
  • Pinch of Hing
  • 2-3 tbsp. fresh Coriander leaves for garnishing

    How to cook Three layered Sandwich Dhokla :

  • Batter 
  • Clean, and soak rice and daal separate for 8-10 hours or over night.
  • Next morning grind daal and rice ( like idly batter ). Mix both and add salt.
  • Leave the batter to ferment in a warm area. ( Mine takes almost 24 hours )
  • Chana daal filling :
  • Heat oil in a kadai, add mustard seeds. Once they crackle ginger and chilli, fry for few seconds and add boiled daal.
  • Add other masala and cook for few minutes. Add lemon juice and switch off the heat.
  • Sandwich Dhokla :
  • Once you are ready to prepare dhokla, mix oil, citric acid and soda with little water in a bowl and add into batter.
  • Mix well, if batter is too thick add little water. Start heating water in a big pot.
  • Mix the batter once again and pour thinly in a deep lightly greased plate .
  • Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done.
  • Leave it to cool little.
  • Steam one more plate of dhokla, so now you’ll have 2 dhokla plate.
  • Once they cooled, take sharp knife and make a cut right in between of dhokla plate, so you’ll have now 2 half round( like half moon).
  • Slowly with the help of big spatula lift both half round shape dhokla.
  • Follow same procedure with other dhokla plate too. Now you will have 4 half round shape dhokla discs.
  • Take flat plate or wooden chopping board, gently lift one half dhokla disc and lay it on the board.
  • Rough side up, now spread green chutney, gently lift another half dhokla disk and place on the green chutney.
  • Gently press it down with the rolling pin, now spread chana daal filling and take third dhokla disc and place it on the chana daal filling.
  • Once again press it down with the rolling pin.
  • Now spread garlic chutney evenly and place last ( fourth ) dhokla disc and place it on the garlic chutney.
  • Once again press it down with the rolling pin ( very gently ) and make sure filling doesn’t come out.
  • Now with the sharp knife cut the layered dhokla in to square shape.
  • Make vaghar by heating oil, add mustard seeds once they crackle add hing.
  • And pour over the dhokla pieces. Sprinkle coriander leaves and serve with tea. Enjoy !
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