Name: Coconut Dhokla Sandwich recipe by Parul Jain at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Semolina - 1 cup; Curd - 1/2 cup; Oil - 2 tsp; Salt as required; Eno pouch - 1; Water as required; Coconut powder - 1/2 cup; Mashed potatoes 2; Mustard seed 1/2 tsp; Red chili powder as per taste; Turmeric Powder 1/4 tsp; Tomato Sauce 2 - 4 tbsp; Green chutney as required; Lemon juice of 1 lemon; For dip: Coconut powder - 1/2 cup; Curd 2 tbsp; Mustard seed 1/2 tsp; Kari patta a few leaves

Ingredients Serving: 4

Semolina - 1 cup
Curd - 1/2 cup
Oil - 2 tsp
Salt as required
Eno pouch - 1
Water as required
Coconut powder - 1/2 cup
Mashed potatoes 2
Mustard seed 1/2 tsp
Red chili powder as per taste
Turmeric Powder 1/4 tsp
Tomato Sauce 2 - 4 tbsp
Green chutney as required
Lemon juice of 1 lemon
For dip: Coconut powder - 1/2 cup
Curd 2 tbsp
Mustard seed 1/2 tsp
Kari patta a few leaves

Instructions

For the dhokla:
Take semolina, coconut powder in a bowl. Add curd, oil and salt. Make a smooth paste. Let it rest for 10 minutes.
Boil water in a pressure cooker.
Add eno in the batter and steam in the pressure cooker for about 15 minutes. Set aside to cool.
For the stuffing: Put some oil in a pan, crackle mustard seed, add red chili powder, turmeric powder and mashed potatoes. Add salt and lemon juice. Mash well to make a stuffing. Let it cool.
Take the coconut dhokla, cut into 4 piece like a bread.
Spread green chutney on one slice, tomato sauce on the other slice. Spread the potatoes mixture on the green chutney slice. Cover with another slice which has been spread with tomato sauce.
Now roast it till crispy your dhokla sandwich on a nonstick tava.
For the coconut dip :
Mix coconut powder, curd and salt.
Crackle mustard seed and curry leaves in a bit of oil. Pour over the dip. Finally add in some lemon juice.
Serve your coconut dhokla sandwich with coconut dip.

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