Ingredients

• 1 cup - toor dal
• 1 cup - chana dal
• 1/2 cup - moong dal
• 1/2 cup - urad dal
• 6 cups - uncooked rice or rice flour
• 2 tbsp - ginger, garlic and chilli paste
• 2 cups - sour yoghurt
• 1 tsp - fresh yeast (only cold climates)
• 1 tsp - turmeric powder
• 1 tbsp - oil
• 1/2 tsp - baking powder
• For tadka:
• 2 tbsp - oil
• 1 tsp - mustard seeds
• 1 tsp - sesame seeds
• 1/2 tsp - hing
• For chutney:
• 1 bunch - coriander leaves
• 3 to 4 - medium green chillies
• 2 tbsp - ginger garlic paste
• 1 tbsp - coconut, shredded (optional)
• 1 tsp - lemon juice
• Salt to taste

How to Make Sandwich Dhokla

• Soak all the dals and rice for at least 6 to 8 hours. Grind coarsely with yeast and yoghurt, and leave to ferment for at least 12 hours.
• Make a paste of ginger and green chillies, and add paste to the fermented mixture.
• Then add turmeric powder and salt to the mixture.
• Heat the oil in a small pan and add baking powder. When small bubbles appear, add this to the mixture and stir well.
• Grease a dhokla mould, a shallow cake tin or a small thali with a little oil. Pour half of the quantity and steam for 5 to 8 minutes.
• Spread the chutney on the dhokla layer. Then put another layer on it & steam for another 10-12 minutes. Cool for some time.
• Cut into squares and arrange in a serving plate.
• Heat oil in a pan. Add mustard seed and sesame seeds.
• When the seeds crackle, add hing. Then remove and pour over the dhoklas.
• Serve hot, garnished with chopped green coriander leaves and grated coconut.
• For chutney:
• In a blender, grind coriander leaves, coconut, chillies, ginger-garlic paste and salt with a little water.
• Add salt and lime juice. Mix well.