Spicy Garlic Sandwich Dhokla RecipeVeg

1

In a large mixing bowl, combine semolina (suji), curd (yogurt), green chilli paste, ginger paste, and garlic paste.

2

Gradually add water to achieve a smooth, spreadable consistency that is not too runny.

3

Mix in sugar and salt according to your preference, stirring well to combine.

1

In a blender, combine garlic cloves, bell pepper (or red whole chillies), sugar, salt, white vinegar, and Kashmiri red chilli powder.

2

Add a splash of water and blend until you achieve a smooth, vibrant red paste.

3

Set a portion of the main dhokla batter aside and mix in a generous amount of this garlic chutney to create your spicy middle layer.

1

Prepare your steamer and grease a deep pan (at least 1 inch deep).

2

First Layer: Mix a portion of the plain batter with a bit of Eno fruit salt, whisking in one direction. Pour it into the greased pan, spread evenly, and steam for 5 minutes.

3

Middle Layer: Mix the garlic-infused batter with Eno fruit salt and pour it over the first layer. Spread evenly and steam for another 5 minutes.

4

Third Layer: Mix the final portion of plain batter with Eno fruit salt, spread it over the garlic layer, and steam for 5 to 7 minutes.

5

Check for doneness by inserting a knife; if it comes out clean, the dhokla is ready.

1

Once the dhokla has cooled slightly, prepare the tempering (tadka). Heat oil in a pan and add mustard seeds, sesame seeds, cumin seeds (jeera), and chopped green chillies.

2

Once the seeds crackle, pour the tempering evenly over the dhokla.

3

Cut the dhokla into square or diamond-shaped pieces.

4

Serve as is, or for a crispy twist, grill the pieces on a tawa before serving.