Sandwich dhokla

Ingredients

For white rava dhokla:
• 1/2 cup sooji or semolina
• 1/4 cup curd or yogurt
• Salt as per taste
• 1/4 tsp fruit salt or eno
• 1 tbsp water

For yellow Khaman dhokla:
• 1/2 cup besan or chickpea flour
• 1/4 tsp haldi or turmeric powder
• Salt as per taste
• 3 tbsp.water
• 1/4 tsp eno or fruit salt

For tempering:
• 2 tbsp oil
• 1 tsp mustard seeds
• 1-2 green chillies slit lengthwise
• Pinch of Heeng or Asafoetida

Instructions

For the white dhokla:
1. Dry roast the semolina/rava in a pan without any oil for 5 minutes on low flame,Let it cool
2. Add all ingredients for while dhokla except Eno and let it rest for 5 minutes.
3. Heat the steamer after adding 2 cups of water to it.Grease the container with oil.
4. Add the fruit salt or eno to the batter.
5. Steam for 10 minutes till the rava dhokla is ready.
6. Layer the mint chutney on the Rava dhokla evenly till a thin layer is formed(do not add to much of chutney, else the 2 layers will not stick together.

For the yellow dhokla:
1. Dry roast the besan/chickpea flour in a pan without oil
2. Mix all ingredients for yellow dhokla except Eno.Make a smooth batter.
3. Add Eno and pour the khaman batter on the rava dhokla/chutney.
4. Steam for 10 minutes.Keep it aside and let it cool
5. Run a knife on the edges of the pan,turn it upside so that the layered dhokla comes out like a cake.
6. Cut in desired shapes.

For tempering:
1. Heat oil , add mustard seeds until they splutter.Add remaining ingredients, cook for 1 minute.
2. Add tempering on the dhokla pieces, serve immediately.

Note: You can add 2-3 tsp of sugar syrup and some lemon juice before serving if you like it a little sweet and tangy
1. If serving at a later point in time, add the tempering at that time.

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