- 2 cup fine rava
- Salt to taste
- 1 tsp sugar
- 2.5 cup sour buttermilk
- Water as required
- 2 tbsp oil
- ½ + ¼ + ½ eno fruit salt
For green chutney
- 1 cup fresh coriander leaves
- ½ inch ginger
- 2 green chili
- ¼ tsp roasted cumin powder
- 1 tsp lemon juice
- ½ tsp chaat masala
- 1 tsp black salt
- ¼ tsp sugar
- 2-3 ice cubes
For tempering
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp white sesame seeds
- Pinch of hing
- 2 chopped green chili
- 6-7 curry leaves
- In a mixing bowl, add rava, salt, sugar, and buttermilk. Mix well and make a thick batter.
- Cover and rest batter for 15-20 minutes.
- Now in a mixture jar, add coriander leaves, ginger, green chili, roasted cumin powder, lemon juice, chaat masala, black salt, sugar, and some ice cubes. Grind it into a smooth paste. Green chutney is ready.
- Now add the required batter and make a thick and flowing batter for dhokla.
- Add 2 tbsp oil into the batter and mix well.
- Now divide the batter into 3 equal parts. For the upper and lower layers, add an equal quantity of batter in two different bowls and one batter is less, and add green chutney into it.
- Then add eno fruit salt and some water into the first layer of dhokla. Mix into batter.
- Pour dhokla batter into grease mould.
- The steam first layer of dhokla on a steamer for 5 minutes on high flame.
- Now add eno into the chutney layer and mix well.
- Spread chutney layer on first steam dhokla layer. Steam chutney layer for 5 minutes on high flame.
- Then add eno into the last layer of dhokla and mix well.
- Spread the third layer of dhokla on the chutney layer. Sprinkle some black pepper powder on it.
- Cover and steam dhokla for 15 minutes on medium-high flame.
- When dhokla is properly steam, take out from steamer and cool down completely.
- De mould sandwich dhokla and cut it into pieces.
- For tempering, in a pan, add oil, mustard seeds, white sesame seeds, hing, curry leaves, and chopped green chili. Sauté for a minute and add on dhokla.
- Instant sandwich dhokla is ready to serve with green chutney.
