Ingredients
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1 Cup Suji / Rava / Semolina
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A Small Piece Of Ginger Crushed
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3 Green Chillies Crushed
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Salt Per Taste
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1/2 Cup Curd (Dahi)
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2x (1/4th Cup) Water
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2 Tsp + More Oil
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1 Tsp Fruit Salt (or 1/2 Tsp Baking Soda)
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2 Tbsp Water
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1-1.5 Tbsp Mint Coriander Chutney
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1 Tsp Mustard Seeds
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A Pinch Of Asafoetida
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Few Green Curry Leaves
About
Suji Sandwich Dhokla is a soft, spongy, and layered savory snack made from semolina and yogurt, with a refreshing chutney filling. This steamed delight offers a unique combination of mild and tangy flavors, making it a perfect tea-time or party snack. The sandwich-style layers add an appealing visual touch and enhance the taste with every bite. Light, fluffy, and packed with flavors, this dish is both healthy and satisfying.
Benefits –
- Light and Digestible – Made with semolina and yogurt, making it easy on the stomach.
- Protein and Fiber-Rich – A nutritious combination that keeps you full for longer.
- Oil-Free Cooking – Steamed preparation makes it a low-fat and healthier snack.
- Flavorful and Versatile – The mint-coriander chutney filling enhances taste while offering digestive benefits.
- Ideal for Any Occasion – Perfect for breakfast, tea-time, or as a party appetizer.
Steps
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1
Done
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In a bowl, mix semolina, crushed ginger, chopped green chillies, salt, curd, and 1/4 cup water. Stir well. |
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2
Done
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Add another 1/4 cup water, mix thoroughly, cover, and let it rest for 15-20 minutes. |
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3
Done
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Meanwhile, grease cupcake moulds or small bowls with oil and preheat the steamer. |
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4
Done
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After resting, mix in fruit salt with 2 tbsp water and stir quickly. If using baking soda instead, add 1/2 tsp. |
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5
Done
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Take out 2-3 spoons of batter in another bowl and mix in mint-coriander chutney to create a green layer. |
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6
Done
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Pour a spoonful of white batter into each mould and steam for 5-7 minutes. |
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7
Done
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Add a layer of green batter and steam for another 5 minutes. |
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8
Done
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Finish with a top layer of white batter and steam for 7-8 minutes until fully cooked. |
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9
Done
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For the tempering, heat oil in a pan, add mustard seeds, asafoetida, and curry leaves, and let them splutter. |
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10
Done
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Remove the dhokla from the moulds, drizzle with tempering, and garnish with green chutney and coriander leaves. |
