Idli and White Dhokla both use similar ingredients, and what I learnt from my visit in India is how to combine the two and make quick Khatta Sandwich Dhokla! India has the luxury of expertise available at comparatively low costs with quite creative talent. The chefs in India who come to cook, probably cover 10-12 kitchens prep and cooking through the day. So they definitely know how to finesse their task and make things work faster for them. One such trick was shared by one such creative chef who comes to our house. Knowing my passion for food and cooking, she suggested I should definitely try her Khatta Sandwich Dhokla from Idli batter. I was so impressed by the outcome, I had to try out this quick, one more easy way of making Dhoklas.
My first challenge was getting the fresh Idli batter in USA, especially when one is living in an area without high concentration of Indians. So decided to try the next best thing, which was the ready Idli Batter available at the grocery stores, viz Shreeji’s Idli Batter. Various other brands are also available, but I did not have much luck with them. Maybe the stock was old, or not well fermented.
After persisting a bit more, was able to arrive at the right consistency and softness in the texture for the Khatta Sandwich Dhokla, What worked was diluting the mixture a bit, and adding a pinch of bicarbonate soda. In a Gujarati household, fresh green chutney is a staple and hence always have a stock of it at home. And adding a layer of this chutney in between, gives it a kick as well as the color. You can even not garnish it, and have them plain, if you are watching calories, and you will find them tasty as well.
Dhokla as people now know it, is actually known as Khaman (Yellow Dhokla) in Gujarat, on which I have blogged earlier Khaman Dhokla from Instant Mix .The real Dhoklas are the Khatta or White Dhoklas. So enjoy one more version of Dhokla and keep this recipe in mind, if you have left over Idli Batter to fix some snack during the day or for a quick bite in the evening, or just have it for dinner, as a friend of mine did! She tried with fresh Idli batter! Any guess her state of residence? NJ 🙂
Hers came out soft and fluffy without any additions or alterations of the batter dough! Hope you enjoy this quick version of Khatta Sandwich Dhokla especially with the Diwali festivities on the way!
Khatta Sandwich Dhokla
White Sandwich Dhokla using Idli Batter
Put the water to boil in Dhokla cooker and grease the Dhokla platter/thali with oil, a little more generously, covering the sides thoroughly too.
Dilute the Idli Batter, by adding 1/2 cup of water and also add bicarbonate soda and mix thoroughly,
Pour apport 1 cup of batter to the platter, cover and steam on high for 10 minutes.
Open and check if the batter is cooked,
Spread the green chutney more generously , bit more than what the picture shows, so as to cover all areas well.
Then top the green chutney layer, with the remaining batter and cover and cook for another 10 minutes on high flame.
Meanwhile, prepare the garnish, by heating the oil in a deep vessel. Add mustard seeds, and wait for it to crackle. Add cumin seeds and wait to to be light brown, then add white sesame seeds, chopped chillies and curry leaves and remove from gas after 10-15 seconds.
Once the second layer of Khatta Sandwich Dhokla batter cooked, open and spread the garnish evenly all over and cover and let it cook further for 3-4 minutes.
Make square or diamond cuts and serve with extra chutney, sauce or have it plain and you will enjoy the warm soft texture of Khatta Sandwich Dhokla!
Ensure that the consistency of the batter is dropping consistency.
You can also add ginger chillies paste in the mix to make it more spicier.
When the dhokla leaves the edges of the thali/platter, it indicates that it is nicely cooked. Other way of checking is to insert a knife/fork and check for the firmness/cooking of the batter.
If you want to try an instant mix variation, check out another post on Khaman Dhokla Instant Mix Recipe
Persistence and instinct plays a great role in getting things right!
You can variate different types of chutneys for exploring different flavors. I might do with Guacamole filling to try something new with a twist!
For a Gujarati household, another way of making Dhoklas is always appealing and I have the chef back in India to thank for! The texture is soft and the layer of chutney makes it interesting and spicy. I cannot wait to explore this with the fresh homemade idli batter and am positive that will turn out even more fluffier and tastier! Morning breakfast got a new item on the menu! Plan to post the instant mix recipe of White Dhokla soon too, as this has been my way of making quick dependable tasty Dhoklas for all these years! Enjoy the upcoming festivities of Diwali with delicious foods of all kinds!
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