Crispy tawa Garlic Sooji Dhokla Sandwich
Crispy Tawa Sooji Dhokla is a deliciously different take on making dhokla at home and all you need is a pan. This is my Gujarati mother-in-law‘s recipe and it’s so good. One side of the dhokla is crispy and the dhokla is so soft. The dhokla is sandwiching a delicious garlic layer and it’s so yummy! This also gave a delicious crispy edge of the sesame seeds and mustard seeds and tempered on top with more seeds and curry leaves to add a burst of flavor. A perfect snack with chai or when you have guests over. Serve this with her coriander chutney recipe and it will be the most delicious treat!
Happy Cooking!
Servings: 4-6 servings
Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30-35 mins
Ingredients:
Main batter:
1 cup white sooji
1/2 cup yogurt
1/2 -2/3 cup water
About 1.5 tsp salt as per taste
Tempering:
2 tbsp peanut/vegetable oil
1.5-2 tsp mustard seeds
1.5-2 tsp white sesame seeds
For the batter divisions:
1/3-1/2 cup water; divided
1 1/4 tsp eno or 1 tsp baking soda; divided
3 tbsp garlic chutney
For Chaunk/ tempering over it:
1.5-2 tbsp peanut/vegetable oil
2 tsp mustard seeds
2 tsp white sesame seeds
6-8 curry leaves
2-3 tbsp chopped coriander leaves
Directions:
In a mixing bowl add sooji, salt, curd and water and mix. The consistency of the mixture should be liquid like a idli batter or thick buttermilk that can pour easily. Add more water as needed to get the correct consistency.
Divide the batter into two divisions.
In a non stick saute pan/tawa (with raised edges) on medium heat add 2 tbsp oil for tempering.
Once its warm add mustard seeds and sesame seeds and let it slightly crackle.
While the seeds are crackling add 1/2 tsp eno and 1 tbsp water and mix. If the batter has thickened up add 1-2 tbsp more water as needed.
Pour it immediately into the hot pan and spread all over the base and turn the flame to low heat.
Cover the pan with a lid and let it steam for 5-7 mins till its steamed and cooked through.
While its steaming prepare the garlic layer. In a small bowl add garlic chutney, 2.5 tbsp of the sooji batter, 1/4 tsp eno and 1 tbsp water and mix.
Once the first layer steams, open the lid and spread the garlic layer over it.
Cover the pan with a lid and let it steam for 1-2 mins till its steamed and cooked.
To the remaining sooji batter add 1/4 tsp eno and 2 tbsp water.
Once the second layer steams, open the lid and spread the last layer over it.
Cover the pan with a lid and let it steam for 4-6 mins till its steamed and cooked.
Prepare the chaunk when the dhokla is steaming- In a small pan, add 2 tbsp oil and let it heat up.
Once warm add mustard and sesame seeds. Let it crackle.
Once it crackles add curry leaves and coriander leaves. Take it off the heat immediately as it will crackle a lot.
Unmold the cooked dhokla on a plate and pour chaunk over the top layer. Spread it over the top.
Slice the dhokla into pieces.
Serve with coriander chutney or more garlic chutney or sweet chutney!
Notes/Tips:
You can use any thick garlic chutney you want or even store-bought. I use this one.
Use a neutral oil.
Use a pan that it’s easy to unfold from. If your pan needs it, add more oil while tempering to help unmold.
Make sure you cover the pan with a correct lid so it steams well and the steam doesn’t all escape.
If you want another dhokla recipe try this Crispy tawa Sooji Dhokla.
