Khatta Sandwich Dhokla

Gujarati (Indian) steamed savoury cake made from fermented rice and urad dal batter, layered with mint and coriander chutney. From author Dhwani.

⏱️ Prep: 5 min🍳 Cook: 20 min

Ingredients

Wash and soak the parboiled rice and urad dal separately for at least 6 hours.
Drain the water. Don't throw away the urad dal water — you can use it to grind the batter.
In a grinder, grind the rice and urad dal separately. Add 3 to 4 tbsp of the reserved water from the urad dal while grinding. Keep adding a few tbsp of water in between if needed. The batter should be light and fluffy. Don't add too much water in the beginning; keep adding a little water in between. The batter should not be thick or thin.
Take this batter into a big bowl. Make sure there is room to ferment the batter properly. Add salt and mix very well.
Cover the bowl with a lid and keep it in a warm place for about 10 to 12 hours. The best place to put the batter is a microwave or oven.
After fermentation, the khatta dhokla batter rises and doubles up.
In an idli steamer or pressure cooker, boil 4 cups of water.
Grease the plate or mold with some oil.
Spread a 1/2 centimeter thick layer of dhokla batter on the greased plate or mold. Steam the dhokla layer for around 4 minutes. This will semi-cook the layer, making it easy to apply the mint and coriander chutney.
Once the first layer of dhokla is half-cooked, apply a layer of mint and coriander chutney evenly on the dhokla.
Again pour a final layer of dhokla mix on top of the mint and coriander chutney and spread it evenly. Cook the dhokla for 5 to 7 minutes.
The Khatta Sandwich Dhokla is ready.