Name: Grilled dhokla sandwich recipe by Anmol Goyal at BetterButter
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4
Ingredients: Dhokla batter 4 cups; Salt to taste; Oil for greasing; Crushed black peppercorns to taste; Mixed capsicums finely chopped 2-3; Paneer (cottage cheese) grated 2 tablespoons; Green chillies crushed 1-2; Chaat masala 1 teaspoon; Fresh coriander leaves chopped 1½ tablespoons; Green chutney for spreading; Ghee 2 teaspoons + for basting; Mustard seeds 1 teaspoon; White sesame seeds 1 teaspoon

ABOUT Grilled dhokla sandwich RECIPE

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.

Ingredients Serving: 4

Dhokla batter 4 cups
Salt to taste
Oil for greasing
Crushed black peppercorns to taste
Mixed capsicums finely chopped 2-3
Paneer (cottage cheese) grated 2 tablespoons
Green chillies crushed 1-2
Chaat masala 1 teaspoon
Fresh coriander leaves chopped 1½ tablespoons
Green chutney for spreading
Ghee 2 teaspoons + for basting
Mustard seeds 1 teaspoon
White sesame seeds 1 teaspoon

Instructions

Heat sufficient water in a dhokla steamer.
Take batter in a bowl. Add salt and mix well
Grease the dhokla moulds with some oil, pour some batter and tap. place the moulds in the hot steamer and steam till done. Remove from steamer, cool and demould.
To prepare stuffing, take corn kernels in a bowl. Add mixed capsicum, cottage cheese, green chillies, chaat masala and 1 tablespoon coriander leaves and mix. Add salt and mix well.
Cut the steamed dhoklas into roundels using a medium sized round cookie cutter
Heat a non-stick grill pan.
To prepare dhokla sandwiches, spread some green chutney on one side of the roundels. Spread some stuffing on top of half the dhokla roundels and cover with remaining roundels, chutney side down
Add ghee to hot grill pan. Add mustard seeds and let them splutter. Add sesame seeds and remaining coriander leaves. Place the sandwiches in the pan and grill, turning sides, till light golden, basting with some ghee.
Serve hot.

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