The month has come to an end. It’s the fourth week of blogging marathon. It seems that only a few days back, I was enjoying holidays with my family and now it’s the end of the month of July. The sweltering heat, work pressure at college and family responsibilities sometimes leave me drained of energy. However, two things make me feel alive, even if I’m dead tired. One of them is my students. The moment I enter the class, the cheerful faces of my students fill me with energy and I try to give my best to them. The other one is my kitchen. I forget all types of stress on entering the kitchen. Mincing and chopping, mixing up my favorite spices with veggies or other things and transforming them into delectable dishes gives me immense pleasure.
This week’s theme for me is sandwiches without bread. When we talk about sandwiches, the first thing that comes to mind is some stuffing sandwiched between two slices of bread. So this idea of making sandwiches without bread lured me to select this theme. Due to my busy schedule this week, it became difficult for me to come up with the dishes that I wanted to try. Nevertheless, I came out with certain dishes that are very easy to make and less time consuming. The first in the list is sandwich dhokla.
Dhokla is a Gujarati recipe. Traditionally, it is made from rice and split chickpea, that are soaked, ground to a paste, fermented and finally steamed to form savory cakes called dhokla. It could be eaten as a breakfast food or as a snack. But nowadays, instant dhokla is most common as it saves you from all that task of soaking, grounding and fermenting. Moreover, whenever you are in a hurry, you can easily stir up the mixture, steam it and enjoy it after tempering. To make the life of working class easier, market are flooded with ready to make dhokla mixtures just like other products.
To make sandwich dhokla, I made instant khaman dhokla. When it cooled down, I passed a knife though it horizontally to cut it into two equal halves. Then applied green chutney and khatti meethi imli chutney on the halves and sandwiched a paneer piece between them. Voila!! It was hit. My family just loved it.
|Besan / chickpea flour||1 cup|
|Sooji / semolina||2 tablespoons
|Lemon juice||1 teaspoon
|Ginger paste||½ teaspoon|
|Green chillies ||1, minced|
|Eno salt||1 ½ teaspoons|
Ingredients For Tempering
|Oil ||1 tablespoon|
|Mustard seeds||1 teaspoon|
|Sesame seeds||1 teaspoon|
|Curry leaves ||2 sprigs|
|Green chillies ||2, sliced|
To Assemble Dhokla Sandwich
|Red chilli powder ||as required
|Chat masala||as required|
|Green chutney||as required|
|Khatti meethi imli chutney ||as required|
- Take all the ingredients of dhokla except eno in a mixing bowl. Add water to it and mix properly so that it is a smooth, lump free batter of pouring consistency.
- Pour about 500 ml water in rice cooker and put it on cooking mode. If you don’t have rice cooker, you can use any vessel in which steaming could be done.
- As soon as the steam starts rising in the steamer, add eno salt to batter. Sprinkle a little water over it. It will become bubbly. Immediately mix in the batter. The batter will become almost double in volume.
- Pour the batter in greased pan and steam in the steamer for 10-12 minutes.
- Check the doneness by inserting a knife or toothpick. If it comes out clean, it means it’s ready, otherwise cook it for another 3-4 minutes.
- Take out of the steamer and let it cool completely.
- In the mean while, cut paneer into about ½ cm thick slices. Apply a little salt, red chilli powder and chat masala on the slices. Keep them for about 10 minutes to marinate. Shallow fry paneer pieces and keep aside.
- For preparing tempering, heat 1 tablespoon of oil in pan. Add mustard seeds and hing. When the seeds begin to crackle, add sesame seeds, curry leaves and green chillies. Saute for free seconds.
- Once cooled, cut horizontally into two halves.
- Apply green chutney on one half and khatti meethi imli chutney on other half. Sandwich paneer slices between two halves. Pour the tempering over the top and cut into desired shape.
- Serve immediately with green chutney or tamarind chutney.
I am sending this recipe for Blogging Marathon #66 Week 4 Day 1
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66