INGREDIENTS
For dhokla
1 cup besan (chickpea flour), 2 tbsp suji (semolina), 1 tbsp curd, 1 tsp lemon juice, 1 tbsp edible oil, ½ cup water, ½ tsp ginger paste, 1 no. green chilli, minced, 2 tsp sugar, Salt to taste, 1½ tsp eno salt
To temper
1 tsp mustard seeds, A few curry leaves, Pinch of asafoetida (hing), 1-2 nos. green chillies, vertically sliced, ½ tsp of sesame seeds, 1 tbsp oil
To assemble dhokla sandwich
250 gm paneer, Red chilli powder, as required, Chaat masala, as required, Green chutney, as required, Khatti meethi imli chutney, as required
METHOD
• Take all the ingredients for preparing the dhokla except eno salt in a mixing bowl. Add water to it and mix well to make a smooth and lump-free batter of pouring consistency.
• Pour about 500 ml water in a rice cooker and put it on cooking mode. If you don’t have a rice cooker, you can use any vessel to steam.
• As soon as the steam forms, add eno salt to the batter. Sprinkle a little water over it. It will become bubbly. Immediately mix in the batter. The batter will become almost double in volume.
• Pour the batter in a greased pan and steam it in the rice cooker or a steamer for 10-12 minutes.
• Check the doneness by inserting a knife or a toothpick. If it comes out clean, it means it’s ready, otherwise cook it for another 3-4 minutes.
• Take the batter out of the steamer; cool completely.
• Meanwhile, cut paneer into about ½ cm thick slices. Apply a little salt, red chilli powder and chaat masala on the slices. Marinate them for about 10 minutes. Shallow-fry paneer pieces and keep aside.
• To temper, heat 1 tbsp of oil in pan. Add mustard seeds and hing. When the seeds begin to crackle, add sesame seeds, curry leaves and green chillies. Sauté for few seconds.
• Once cool, cut the steamed dhokla horizontally into two halves.
• Apply green chutney on one half and khatti meethi imli chutney on the other half.
• Sandwich paneer slices between the two halves. Pour the tempering over the top and cut into desired shape.
• Serve immediately with green chutney or tamarind chutney.
