Omelette Dhokla Sandwich with Masala Chai

Instructions

1. 1

   Prepare the Dhokla Batter

   • In a mixing bowl, combine rava, besan, curd, ginger paste, green chilli paste, sugar, 0.75 tsp salt, and turmeric powder.
   • Gradually add about 0.5 cup of water while whisking to form a thick, smooth batter with no lumps.
   • Stir in 1 tbsp of oil and mix well. 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 or round tin. Add 2-3 cups of water to a steamer or a large pot and bring it to a rolling boil.
   • After 15 minutes, uncover the batter. Just before steaming, add the Eno fruit salt and gently mix in one direction for about 30 seconds until the batter becomes light and frothy. Do not overmix.
   • Immediately pour the batter into the greased tin, place it in the steamer, and cover with a lid.
   • Steam on medium-high heat for 15-18 minutes. To check for doneness, insert a toothpick or knife into the center; it should come out clean.
   • Turn off the heat, remove the tin from the steamer, and let it cool completely on a wire rack for at least 20-30 minutes.
3. 3

   Prepare and Cook the Omelettes

   • While the dhokla is cooling, crack the 4 eggs into a bowl. Add the finely chopped onion, tomato, green chillies, coriander leaves, red chilli powder, and the remaining 0.5 tsp of salt. Whisk everything together until well combined.
   • Heat a small non-stick pan over medium heat. Add 0.5 tbsp of oil.
   • Pour a quarter of the egg mixture into the pan and swirl to create a thin, even omelette.
   • Cook for 1-2 minutes per side until golden brown and fully cooked. Slide it onto a plate.
   • Repeat the process with the remaining oil and egg mixture to make 4 thin omelettes.
4. 4

   Assemble the Sandwiches

   • Once the dhokla is completely cool, carefully run a knife along the edges of the tin and invert it onto a cutting board.
   • Cut the dhokla slab into 8 equal rectangular or square pieces.
   • Take two pieces of dhokla. If using, spread a thin layer of green chutney on the inner side of both pieces.
   • Place one cooked omelette between the two dhokla slices to form a sandwich. Repeat to make 4 sandwiches.
5. 5

   Prepare the Tempering and Serve

   • Heat the remaining 2 tbsp of oil in a small pan (tadka pan) over medium-high heat.
   • Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the sesame seeds and curry leaves, and sauté for 10-15 seconds until the curry leaves are crisp and fragrant.
   • Immediately and carefully pour this hot tempering evenly over the 4 assembled dhokla sandwiches.
   • Serve warm with tomato ketchup or extra green chutney on the side.