Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Grilled Dhokla Sandwich Recipe
Dhokla batter 4 cups
Salt to taste
Oil for greasing
Crushed black peppercorns to taste
Corn kernels crushed 2-3 tablespoons
Mixed capsicums finely chopped 2-3
Paneer (cottage cheese) grated 2 tablespoons
Green chillies crushed 1-2
Chaat masala 1 teaspoon
Fresh coriander leaves chopped 1½ tablespoons
Green chutney for spreading
Ghee 2 teaspoons + for basting
Mustard seeds 1 teaspoon
White sesame seeds 1 teaspoon
Heat sufficient water in a dhokla steamer.
Take batter in a bowl. Add salt and mix well.
Grease the dhokla moulds with some oil, pour some batter and tap. Sprinkle some crushed peppercorns on top, place the moulds in the hot steamer and steam till done. Remove from steamer, cool and demould.
To prepare stuffing, take corn kernels in a bowl. Add mixed capsicum, cottage cheese, green chillies, chaat masala and 1 tablespoon coriander leaves and mix. Add salt and mix well.
Cut the steamed dhoklas into roundels using a medium sized round cookie cutter.
Heat a non-stick grill pan.
To prepare dhokla sandwiches, spread some green chutney on one side of the roundels. Spread some stuffing on top of half the dhokla roundels and cover with remaining roundels, chutney side down.
Add ghee to hot grill pan. Add mustard seeds and let them splutter. Add sesame seeds and remaining coriander leaves. Place the sandwiches in the pan and grill, turning sides, till light golden, basting with some ghee.
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