Dhokla Sandwich Easy Recipe

Posted on by Aaugritaa Caterers in Aaugritaa, cooking classes, cooking classes in Delhi, Easy Recipes, food photography, Healthy Food, Indian Cuisine, Indian Snacks, snacks, Veg Delicacy

Cuisine : Indian Starter

Serves : 2-3 pax

INGREDIENTS:

  • Besan (Gram Flour) 250 GMs
  • Salt to taste
  • Lemon 1 pc
  • ENO or Baking Powder or Baking Soda 1 teaspoon
  • Curry leaves or Coriander leaves
  • Paneer 50 grams

METHOD:

  1. Take a bowl, add besan and salt
  2. Then add water into it to make a batter like pakoda batter
  3. Then add ENO or Soda into it and mix well
  4. Keep aside for 10-12 min
  5. Take tea cups 5-6, pour the mixture into it and microwave for 4 min
  6. If you don’t have microwave then take a thick bottom pan, put hot water and then keep the cups with the mixture on it and steam it for 10 min
  7. Check with toothpick before taking out, if not cooked, cook for some more minutes
  8. Take them out and cut into half diagonally
  9. Cut the paneer in slices and then put it between the dhokla
  10. Add lemon and garnish on the dhokla and serve hot

CHEF TIPS:

  • The cup used for steaming or in microwave should not be more then half filled
  • Pakoda batter means the batter have to be medium thick, neither thin nor very thick
  • Lemon can pe out at last
  • For stuffing you can use potato too

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Shiv Shankar Ghosh is a professional chef with over 11 years of experience in Food and Culinary industry. He has worked across US and India with extensive knowledge about various global cuisines such as Continental, Mexican, Chinese, and Indian. He was instrumental in setting up lot of kitchens across Delhi. In 2010, Aaugritaa Caterers was started with a dream to teach young budding chefs and home cooks about professional cooking, which has become a well-known entity in the food and catering space especially with corporate across Delhi NCR. He also helps food start-ups and new food joints to establish in the industry by setting up the kitchen completely by taking care of menus, staffing, and inventory under B.O.O.T model.

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