A creative fusion snack where soft, spongy dhokla slices act as bread for a creamy, spiced chicken filling. It's a unique twist on the classic Gujarati snack, perfect for a savory tea-time treat or a light lunch.
Prep20 min
Cook30 min
Servings4
Serving size: 1 serving
464cal
21gprotein
35gcarbs
27g
Ingredients
1.5 cup Besan (Also known as gram flour)
2 tbsp Fine Semolina (Also known as fine rava or sooji)
1 tbsp Sugar
1 tbsp Lemon Juice (Freshly squeezed)
1 tbsp Ginger-Green Chili Paste (Made from 1-inch ginger and 2 green chilies)
2 pcs Green Chilies (Slit lengthwise, for tempering)
Instructions
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
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
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
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
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.