sandwich dhokla

My version of sandwich dhokla.sandwich dhokla is vegan and glutenfree.i have made use of leftover idli batter which i had made a couple of days ago.we had some idli sambhar.so made some of these yummy sandwich dhokla!!it is very easy to put toghether,especially when you have a perfectly fermented batter made of rice and lentils.you can also try khaman dhokla which tastes absoutely delicious too!

Ingredients:

For the chutney for the green layer:

 1/2 cup coriander leaves

 a few mint leaves

 3-4 nos.blanched spinach leaves

 1/8tsp salt

 1 inch ginger,roughly chopped

 a pinch of sugar

 1 tbsp fresh,grated coconut

 1 no.green chili,fresh

dhokla:

 1.5 cups idli batter recipe linked below in instruction

 1/2 tsp salt

 1/4 tsp baking soda

Tadka(optional step):

 2-3 tbsp oil

 1 tbsp white sesame seeds

 3/4 tsp black,whole mustard seeds

 9-10 nos.fresh,curry leaves

 a pinch of asafoetida hing

 fresh,chopped green coriander leaves

For the chutney:

Grind together coriander,mint,ginger,blanched spinach,sugar,salt and green chilies together using just a little bit of water.The chutney should be thick and smooth.

For the dhokla:

Add baking soda and salt to the idli batter.we divide it equally into 3 parts.

Add approximately 3 tbsp of the prepared chutney to one part of the batter.Leave the other two parts plain.

Prepare the steamer with enough water and place a stand in the steamer.

Grease a tin with oil.pour 1 part of the plain batter.spread it nicely and steam for 5-6 minutes.

Now,remove the tin from the steamer,layer the green chutney batter on top the steamed white later.now place the tin in the steamer and steam once again for 5-6 minutes.

Take the tin out the steamer once again,now layer the last part,the remaining plain batter.spread it well.place the tin back in the steamer,sprinkle some red chili powder,and some black pepper powder on top and this time let the dhokla steam for 12-14 minutes to allow all the layers to cook through.

Once the sandwich dhokla is steamed,take the tin out of the steamer.allow it to cool for around 5-7 minutes.then slice the dhoklas in any desired size and shape.

Heat the oil in a pan,once the oil is hot,add asafoetia,white sesame seeds,mustard seeds,and curry leaves.let everything crackle and pop for about 2 minutes.then pour this tadka(tempering)over the sliced sandwich dhokla.

Garnish the dhokla which some chopped coriander and along with different chutneys.