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Indian Cuisine
Dhokla Sandwich
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Ingredients:

For White Dokla:

3 cups of rice
1 cup washed urad dal
4 green chilies
A small piece of ginger
1 cup sour yogurt
4 tsp lemon juice
4 tsp sugar
1/2 tsp soda-bi-carbonate
Salt to taste

For Yellow Dokla:

2 1/2 cups of Bengal gram
1 tbsp rice
1 cup sour yogurt
A small piece of ginger
4 green chilies
4 tsp sugar
4 tsp lemon juice
1/2 tsp soda-bi-carbonate
1/2 tsp turmeric powder
Salt to taste

For Tempering:

4 tbsp oil

A pinch of asafoetida
1 tsp mustard seeds
1 bunch of curry leaves

4 tbsp green chutney(for filling)

2 tbsp each-grated coconut and chopped coriander leaves( for garnishing)
Method:

White Dhokla Batter:

Soak urad dal and rice separately overnight. Grind the dal into a paste and the rice into sooji consistency with the yogurt in a blender. Mix together both the pastes.

The batter should be thick.Add water if required.Allow this mixture to ferment for overnight or about 8-9 hours.

When the mixture has fermented and bubbles form in the batter, add salt,ground green chilies, ginger, sugar, lemon juice and soda-bi-carbonate. Mix well.

Yellow Dhokla Batter:

Soak dal and rice overnight. Grind them into a paste in a blender adding yogurt.

The batter should be thick.Add water if required.Allow this mixture to ferment for overnight or about 8-9 hours.

When the mixture has fermented,mix salt, turmeric powder,ground green chilies, ginger, sugar, lemon juice and soda-bi-carbonate. Mix well.

Now Make Dokla:

Boil water in a Dhokla Maker or pressure cooker.Grease the round pan or cooker separator properly.

Pour in the white mixture and steam for 7 minutes without a weight. Open the lid of the cooker and spread green chutney on the white dhokla.

Now pour the yellow mixture over it. Close the lid and again steam it for 10 minutes on medium heat.

When all the dhoklas are prepared, cut them into square or diamond shapes.

Heat oil in a pan, add ground asafoetida, mustard seeds and curry leaves. Pour this seasoning on the dhoklas.

Garnish with grated coconut and coriander leaves and serve.

                                                         Vandana Dubey's Recipe Site.