This soft and fluffy Dhokla Sandwich with stuffed Spinach will become an absolute favourite amongst your kids. Kissan Fresh Tomato Ketchup gives the flavour of the dhokla a tangy tomato punch that kids will love!
Prep Time
 |
| 25 mins |
Cook Time
 |
| 15 min |
Rating
Ingredients
- For Dhokla
- Gram flour: 1 ½ cup
- Fruit salt: 1 tablespoon
- Salt as per taste
- Curd: 1 cup
- Citric acid: 1 teaspoon
- Turmeric powder: A pinch
- For Stuffing
- Chopped spinach: 1 cup
- Salt as per taste
- Pepper: A pinch
- Kissan Fresh Tomato Ketchup: 2 tablespoons (30g)
- Chopped garlic & ginger: 1 ½ teaspoons
- Chopped green chilli: ½ teaspoon
- Butter: 1/2 teaspoon
- For Tempering
- Sugar: 2 teaspoons (10g)
- Vinegar: 3 teaspoons
- Oil: 1 teaspoon
- Mustard seeds: 1/2 teaspoon
- Curry leaves: 8-10 leaves
- Asafoetida: A pinch
- Lemon juice: 1 teaspoon
- Water
Method of Preparation
- For Besan Batter
- In a round bowl, mix besan, turmeric powder, salt, curd and gently mix it together.
- Add fruit salt and citric acid to the mixture.
- Grease a stainless steel tray. Pour in the dhokla batter.
- Heat the water in a steamer. Place the tray so that the tray does not come in direct contact with the boiling water and cover the steamer .
- Cook for 10 mins or till the batter rises up & becomes fluffy.
- For Stuffing
- Heat butter in a non-stick pan and saute ginger garlic & green chilli until light brown
- Add the chopped Spinach and season it with salt & pepper. Add Kissan Fresh Tomato Ketchup and let the mixture cool.
- For Tempering
- Heat oil and add mustard seeds, curry leaves, asafoetida
- Add water, give it a boil, then add sugar and lemon juice.
- For Assembly
- Cut a square of dhokla and slice it into two
- Put the tempering on the dhokla slices
- Now layer the spinach stuffing to the dhokla slices.
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