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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
2 tbsp - oil
1 tsp - mustard seeds
1 tsp - sesame seeds
1/2 tsp - hing
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.
In a blender, grind coriander leaves, coconut, chillies, ginger-garlic paste and salt with a little water.
Add salt and lime juice. Mix well.
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