Ingredients

• 1.5 cup - gram flour (Besan)
• 1/2 cup - Warm Water
• 1/2 cup - plain Water
• 1 tsp - Citric Acid
• 1 tbsp - Sugar
• 1 tsp - Oil
• Pinch of Eno/Khana soda
• 1/2 cup - Vinegar plus 1/2 cup - water mixture
• For Tempering:
• 3/4 tsp - Turmeric powder
• 3/4 tsp - Chilli powder
• Salt to taste
• 1 tsp - Mustard seeds
• For Garnish:
• Chopped coriander
• 1 tbsp - Grated Coconut

How to Make Instant Sandwich Dhokla

• Take besan and mix with 1/2 cup of plain water. Add a pinch of salt, chilli powder and turmeric powder.
• Warm 1/2 cup of water and put citric acid and sugar in it.
• Dissolve completely in water.
• Pour the warm water in the mixture of besan.
• Beat the mixture till there are no lumps.
• Add a pinch of khana soda in the mixture and beat well.
• The mixture will expand.
• Pour the mixture in the container.
• Put one cup of water in pressure cooker and bring it to boil.
• Put the container with the batter in the cooker and steam it.
• Cover the cooker (don't add the weight).
• Lower heat to medium and let it cook for 15 minutes.
• After 15 minutes, open the cooker and insert a toothpick in the cooked batter.
• If the stick comes out clean than it is cooked.
• Take out the container and let it cool for 10-15 minutes.
• Invert the container upside down, slice cake horizontally from the middle cutting into 2 equal halves.
• Mix the vinegar and water in equal portion and pour on the two halves.
• Let the cake absorb all the vinegar.
• Apply green sauce (chutney) on one side and tomato ketchup on the other side.
• Put the cakes back on each other.
• Heat some oil in a pan and put some mustard seeds it.
• Pour the mustard seed with oil on top of the cake.
• Garnish on top with grated coconut and chopped coriander leaves.