Ingredients

• For the Filling -
• 4 nos - Medium Size Potato (Pressure Cooked and Mashed)
• 2 nos - Medium Size Onion (Chopped)
• 3 Tbsp - Oil
• 1 Tbsp- Aniseed (Hindi Term Saunf)
• 3 nos - Green Chilies (Chopped)
• 1 Tbsp- Chopped Ginger
• 1 Tsp- Red Chili Powder
• 1 Tbsp- Coriander Powder
• 1 Tbsp- Mango Powder
• 1 Tsp- Salt (To Taste)
• 1 Tbsp- Chaat Masala
• 1 Tbsp- Chopped Coriander Leaves
• For the Decoration -
• 1/2 Cup- Green Coriander Chutney
• 1/2 Cup- Sweet and Sour Tamarind Chutney
• Chopped Coriander Leaves
• 1/2 Cup- Sev
• Finely Chopped Onions

How to Make Layered Dhokla Cake

• Method to make the filling -
• Heat oil in a pan.
• Add aniseed and then put green chili and ginger and saute well.
• Then, add onion and the Indian Spices to it.
• Add potatoes and mix well.
• Lastly, check the seasoning and adjust accordingly & put some coriander leaves.
• The potato filling is now ready.
• Method to make the layered dhokla -
• Take the dhokla, which is now cool and cut it horizontally in half with a thread or a knife. (As you would cut a cake in half)
• In a serving dish, put one half of the dhokla and then spread green chutney over it.
• Apply the potato filling on it and sprinkle chopped coriander leaves, sev and chopped onion.
• Cover with other half of the cake and then spread tamarind chutney over it.
• Decorate with sev, chopped coriander leaves, chopped onion and green coriander chutney.
• Cut in slices and serve immediately, otherwise it would become soggy.