Omelette Dhokla Sandwich

1. 1
   prep · ~5 min

   Prepare the dhokla pan and steamer.

   Grease a small round or square steaming pan with a little oil and bring water to a simmer in the steamer.

2. 2
   mix · ~10 min

   Make the dhokla batter.

   1.Whisk chickpea flour, semolina, yogurt, and 0.5 cup water into a smooth batter.

   2.Add half the grated ginger, half the chopped green chili, turmeric powder, and a small pinch of salt.

   3.Mix until lump-free and let the batter stand for 10 minutes.

   TIPThe batter should be thick but pourable, like pancake batter.
3. 3
   mix · ~1 min

   Add fruit salt and pour the batter.

   Stir in the fruit salt and 1 tablespoon lemon juice just until the batter turns airy. Pour it right away into the greased pan.

   TIPDo not overmix after adding fruit salt or the dhokla can lose its lift.
4. 4
   steam · ~15 min

   Steam the dhokla.

   Place the pan in the steamer, cover, and steam until the center is set and a skewer comes out clean.

5. 5
   temper · ~2 min

   Make the tempering for the dhokla.

   1.Heat 1 tablespoon oil in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and the remaining chopped green chili.

   4.Add 2 tablespoons water, sugar, 1 tablespoon lemon juice, and a small pinch of salt, then warm for 20 to 30 seconds.

   TIPKeep your face back when the water hits the hot pan.
6. 6
   rest · ~10 min

   Soak and cool the dhokla.

   Pour the tempering evenly over the hot dhokla and let it rest for 10 minutes so the top stays moist and flavorful. Then cut it into 8 equal rectangles or squares.

7. 7
   mix · ~3 min

   Make the green chutney.

   Blend mint, half the cilantro, garlic, the remaining ginger, and a little water into a thick spreadable chutney. Add a tiny pinch of salt and blend again.

   TIPKeep the chutney thick so the sandwich does not turn soggy.
8. 8
   mix · ~3 min

   Beat the omelette mixture.

   1.Crack the eggs into a bowl and beat well.

   2.Add onion, tomato, the remaining cilantro, black pepper, coriander powder, and a small pinch of salt.

   3.Mix until everything is evenly combined.
9. 9
   fry · ~6 min

   Cook the omelette.

   Heat the remaining oil in a nonstick pan over medium heat. Pour in the egg mixture, cook until set on the bottom, fold gently, and finish until just cooked through.

   TIPCook on medium heat so the eggs stay soft instead of rubbery.
10. 10
    prep · ~1 min

    Divide the omelette for the sandwiches.

    Transfer the omelette to a board and cut it into 4 portions sized to fit between the dhokla pieces.

11. 11
    assemble · ~3 min

    Assemble the omelette dhokla sandwiches.

    1.Spread a thin layer of green chutney over 4 dhokla pieces.

    2.Place one omelette portion on each piece.

    3.Cover with the remaining 4 dhokla pieces to make sandwiches.
12. 12
    serve

    Serve the sandwiches right away.

    Serve warm so the dhokla stays soft and the omelette remains tender.

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