Chicken Dhokla Sandwich

Instructions

1. 1

   Prepare the Dhokla Batter

   • In a large mixing bowl, combine besan, fine semolina, sugar, 0.75 tsp salt, 0.25 tsp turmeric powder, asafoetida, ginger-green chili paste, lemon juice, and 1 tbsp of vegetable oil.
   • Gradually add 1 cup of water while whisking continuously to form a smooth, lump-free batter of pouring consistency.
   • Cover the bowl and let the batter rest for 15 minutes.
2. 2

   Steam the Dhokla

   • While the batter rests, grease a 7-inch square tin or a round thali with oil.
   • Add about 2 inches of water to a steamer or a large pot with a stand and bring it to a rolling boil.
   • Just before steaming, add the Eno fruit salt to the rested batter. Gently mix for about 30 seconds until the batter becomes light and frothy. Do not overmix.
   • Immediately pour the aerated batter into the greased tin and place it in the steamer.
   • Cover and steam on high heat for 15-20 minutes. Check for doneness by inserting a toothpick; it should come out clean.
   • Turn off the heat and let the dhokla cool completely in the tin, which takes about 20-30 minutes. This prevents it from crumbling when sliced.
3. 3

   Prepare the Chicken Filling

   • While the dhokla is cooling, heat 2 tbsp of oil in a pan over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until translucent.
   • Add the ginger-garlic paste and chopped green chili. Sauté for another minute until the raw aroma disappears.
   • Stir in the remaining 0.25 tsp turmeric powder, red chili powder, and the remaining 0.5 tsp salt. Cook for 30 seconds.
   • Add the boiled and shredded chicken. Mix well to coat with the spices and cook for 2-3 minutes.
   • Remove the pan from the heat and let the mixture cool down slightly.
   • Once just warm, stir in the mayonnaise, garam masala, and 2 tbsp of chopped coriander leaves. Mix until well combined.
4. 4

   Assemble the Sandwiches

   • Once the dhokla is completely cool, carefully run a knife around the edges and invert it onto a cutting board.
   • Cut the dhokla slab into 8 equal square pieces.
   • Take one square piece and carefully slice it horizontally through the middle to create two thinner layers, like a sandwich bun.
   • Spread a generous amount of the chicken filling on the bottom layer.
   • Place the top layer over the filling to form a sandwich. Repeat for the remaining 3 sandwiches.
5. 5

   Prepare the Tempering and Serve

   • Heat the final 1 tbsp of oil in a small pan for the tempering.
   • Add the mustard seeds and let them splutter completely.
   • Add the curry leaves and slit green chilies. Sauté for 20-30 seconds until the leaves are crisp and fragrant.
   • Carefully pour the hot tempering evenly over the assembled chicken dhokla sandwiches.
   • Garnish with the remaining 2 tbsp of fresh coriander leaves and serve immediately.