Recipe – Triple Layer Dhokla Cake / Sandwich Dhokla Cake

Preparation time: 12 hours

Cook time: 30 minutes

Serves: 6

Ingredients:

For the Rava/Sooji Mix:

  • Rava (Semolina / sooji): 1 cup
  • Plain Curd (yogurt): ¼ Cup
  • Water: ½ Cup or as required
  • Oil: 1 teaspoon
  • Salt: ½ Teaspoon
  • Ginger, green chili: 1 teaspoon crushed or paste
  • Hing(Asafoetida): 1 pinch
  • Eno or fruit salt or cooking soda: 1 teaspoon

For the Besan Mix:

  • Besan (Chickpea flour/ Gram flour): 2 cups
  • Curd: ½ Cup
  • Water: ¾ Cup or as required
  • Oil: 2 teaspoons
  • Salt: 2 teaspoons or to taste
  • Hing(Asafoetida): 1 pinch
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Ginger, green chili paste: 1 teaspoon(optional)
  • Eno (Fruit Salt): 2 Teaspoon

For tempering

  • Oil: 1 tablespoon
  • Curry leaves: 6-8
  • Mustard Seeds: 1 Teaspoon
  • Sugar: 3 Teaspoon
  • Water: 3 tablespoons
  • Green chilies: 3-4, cut each, length-wise in to 2 pieces

For Garnish:

  • Fresh Coriander leaves: 2 tablespoons or as required
  • Grated Coconut: 2 tablespoons

For Sandwich Layers:

Others:

  • Triple layer dhokla stand
  • Little oil for greasing the dhokla stand

tlds

Method:

For the besan Layer:

  • Add besan, curd and water. Whisk well. Make a smooth batter with a thick dropping consistency. Cover and keep it 5-6 hours or overnight for ferment.
  • Add salt, oil, hing, turmeric powder, ginger, green chili. Adjust water if required.
  • Grease 2 layers of the dhokla stand.
  • Add Eno in the batter and mix it softly.
  • Shift ½ of the besan batter to one of the greased pan layer and rest ½ on the other greased pan layer.

For the rava Layer:

  • Add rava, curd and water. Whisk well. Make a smooth batter with a thick dropping consistency. Cover and keep it 5-6 hours or overnight for ferment.
  • Add salt, oil, hing, ginger, green chili. Adjust water if required.
  • Grease 3rd layer of the dhokla stand.
  • Add Eno in the batter and mix it softly.
  • Shift the rava batter to the 3rd greased pan layer.

For steaming the dhokla:

  • Place the pan layers in the dhokla stand and Steam for 30 minutes.
  • Take out the pan and leave it for 5 minutes.
  • Using a knife, take out all 3 layers of the dhokla in a tray or plate. Keep them separately.

For tempering / tadka:

  • Heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add sugar and water. Boil it for 1 minute and turn off the heat.
  • Add this tadka evenly on top of the all 3 layers. Let it absorb the tadka for 5 minutes.

Assembling the cake dhokla:

  • Take a besan dhokla layer and keep on a plate. Spread Green chutney layer evenly on the layer.
  • Place the rava dhokla layer on top of it.
  • Spread tamarind chutney layer evenly on the rava layer.
  • Place the other besan dhokla layer on top of it.
  • Press gently, so all layer will be stick to each other.
  • Garnish with fresh coriander leaves and grated coconut.
  • Now using a knife cut the dhokla into triangle or rectangle pieces and serve.

 

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