Introduction:

Namaskar! I am Ajay Chopra, and when the summer heat was at its peak, I had no inclination to cook. But now, as the weather cools down, it’s time to step back into the kitchen and create something delightful. Today, I bring to you a fantastic recipe for a Suji Dhokla Sandwich. Yes, you heard it right! This quick and easy white dhokla made from semolina will transform into a delightful sandwich. If you haven’t tried this yet, you’re definite

Ingredients of Suji Dhokla Sandwich

For the Dhokla:

• 1 cup semolina (suji)
• 1 cup yogurt (dahi)
• Water as required
• 1 tablespoon ginger and green chili paste
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon fruit salt (Eno)
• Oil for greasing the mold

For the Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 2 tablespoons diced green chili
• 10-12 curry leaves
• 1 tablespoon sugar
• Water as required
• 1 teaspoon lemon juice

For the Red Chili Chutney:

• 10-12 soaked red chilies
• 10-12 garlic cloves
• 1 teaspoon cumin seeds (jeera)
• ½ teaspoon salt
• 3 tablespoons oil

For the Green Chutney:

• 1 cup fresh coriander
• 1 cup mint leaves
• 1 teaspoon cumin seeds (jeera)
• 2 green chilies
• 10 cloves peeled garlic
• ½ teaspoon black salt
• 2 teaspoons amchoor powder
• 2 tablespoons sugar

Instructions of Suji Dhokla Sandwich

1. Prepare the Dhokla Batter:

• Mixing Ingredients: In a bowl, mix 1 cup semolina and 1 cup yogurt. If the yogurt is thick, add water to achieve a smooth consistency.
• Adding Flavors: Add 1 tablespoon ginger and green chili paste, 1 teaspoon salt, and 1 teaspoon sugar. Mix well and let it rest for at least an hour.

2. Steam the Dhokla:

• Preparing the Batter: After an hour, add 1 teaspoon fruit salt (Eno) to the batter and mix well until it becomes frothy.
• Steaming: Grease a dhokla mold with oil and pour the batter into it. Steam for about 15-18 minutes. Check with a knife; if it comes out clean, the dhokla is ready. Let it cool before removing it from the mold.

3. Make the Red Chili Chutney:

• Blending Ingredients: Blend 10-12 soaked red chilies, 10-12 garlic cloves, 1 teaspoon cumin seeds, and ½ teaspoon salt into a fine paste.
• Cooking the Paste: Heat 3 tables poons oil in a pan and cook the paste until the oil separates.

4. Make the Green Chutney:

• Blending Ingredients: Blend 1 cup fresh coriander, 1 cup mint leaves, 1 teaspoon cumin seeds, 2 green chilies, 10 garlic cloves, ½ teaspoon black salt, 2 teaspoons amchoor powder, and 2 tablespoons sugar into a smooth paste.

5. Assemble the Sandwich:

• Spreading Chutneys: Spread the red chili chutney on one side of the cooled dhokla and the green chutney on the other side. Optionally, add a layer of paneer in between for extra taste.
• Cutting: Cut the dhokla into square pieces.

6. Add the Tempering:

• Preparing the Tempering: Heat 1 tablespoon oil in a pan, add 1 teaspoon mustard seeds, and let them crackle. Add 2 tablespoons diced green chili, 10-12 curry leaves, 1 tablespoon sugar, and water as required. Cook for a minute, turn off the heat, and add 1 teaspoon lemon juice.
• Pouring Over Dhokla: Pour this tempering over the cut dhokla pieces.

Let’s start making this amazing Dhokla Sandwich.

About the Recipe:

This Suji Dhokla Sandwich is a perfect blend of flavors and textures. The soft, fluffy dhokla pairs beautifully with the spicy garlic and chili chutney and the fresh green chutney. This sandwich can be enjoyed as a breakfast, snack, or even a light meal. The addition of paneer can make it more wholesome and protein-rich. The tempering adds an extra layer of flavor, making each bite a delightful experience.

Cooking Tips:

1. Ensure the yogurt is not too thick; thin it out with water if necessary to get the right consistency for the batter.
2. Resting the batter for at least an hour is crucial for the semolina to absorb moisture and swell properly.
3. Be cautious while adding fruit salt; it should be mixed just before steaming to ensure the dhokla rises well.
4. Let the dhokla cool completely before cutting to avoid breaking or crumbling.

Pairing Guide:

This Suji Dhokla Sandwich pairs well with a hot cup of tea or coffee, making it a perfect snack for rainy afternoons or chilly mornings. You can also serve it with a side of fresh salad or raita to complement the spicy flavours. For a complete meal, pair it with a bowl of warm soup.

Frequently Asked Questions:

1. Can I use baking soda instead of fruit salt in the dhokla batter? Yes, you can use a combination of baking soda and citric acid as a substitute for fruit salt.
2. How long should I steam the dhokla? Steam the dhokla for about 15-18 minutes. Check with a knife; if it comes out clean, it’s done.
3. Can I prepare the chutneys in advance? Yes, both chutneys can be prepared a day in advance and stored in the refrigerator.
4. What can I use if I don’t have paneer? You can use tofu or cheese slices as an alternative to paneer.
5. How do I store leftover dhokla? Store leftover dhokla in an airtight container in the refrigerator. It stays good for 2-3 days.
6. Can I skip the tempering step? While the tempering adds a nice flavor, you can skip it if you prefer.
7. What other fillings can I use for the sandwich? You can add cucumber slices, tomato slices, or any other vegetables of your choice.
8. Is there a gluten-free version of this recipe? You can use rice flour instead of semolina to make a gluten-free version.
9. Can I make this recipe vegan? Yes, use vegan yogurt and skip the paneer or replace it with tofu.
10. How do I make the dhokla more fluffy? Ensure the batter is of dropping consistency and use fresh fruit salt for best results.

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