Basil pesto sandwich dhokla
Author: 
Recipe type: Snack, Sides, Appetizer, Starter
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 person
 
Sandwich dhokla is layer of rice and lentil batter with refreshing basil pesto in between.
Ingredients
  • For making Dhokla (steamed rice and lentil savory cake):
  • Making batter -
  • 2 cup of rice
  • ¾ cup of urad dal (skinless black gram)
  • 1 teaspoon of dried fenugreek seed
  • Salt to taste
  • ½ teaspoon black pepper powder
  • ½ teaspoon baking soda
  • 2-3 tablespoon Basil pesto
  • ½ teaspoon oil
  • Mozzarella cheese (optional)
  • For seasoning :
  • 1 teaspoon Mustard seed
  • 1 teaspoon sesame seed
  • ¼ teaspoon asafoetida
  • 1-2 slitted medium hot green chilis
Instructions
  1. For making dhokla batter - soak dal, rice and dried fenugreek seeds separately for 8-10 hrs.
  2. Once it is soaked fully then drained excess water and grind rice, urad dal and dried fenugreek seeds together to a very fine paste.
  3. Remove the batter in a big bowl. Keep it aside and let it ferment for ~ 8-10 hrs.
  4. Now add salt, soda, oil and 1 teaspoon of water and whisk it well.
  5. Boil some water in a steamer and grease the dhokla plates (round cake pan).
  6. When water start to boil pour the ½ inch layer of batter in 2 greased plates.
  7. Keep the stand in the steamer, cover with the lid and steam till dhoklas are half done.
  8. Take the stand out and remove the dhokla plates and spread basil pesto evenly on both dhoklas.
  9. Pour the dhokla batter over this again and rotate the plates so that the batter spreads evenly.
  10. Fit the plates into the stand and place the stand in the steamer. Close the lid and steam for eight minutes.
  11. Take the stand out and let it cool slightly. You can pour a tempering of oil, green chilies, mustard seeds and sesame seeds .
  12. Or
  13. Start the oven on broiler mode for 2 mins.
  14. Unmold dhokla plate very carefully with spatula place it in a cake pan and add tempering of mustard seed then add little bit of shredded mozzarella on top of dhokla.
  15. Keep the pan in oven for about 2-3 mins or till the cheese melt. (keep eye on it)
  16. Finally cut it into the shapes you like.
  17. Serve it hot with basil pesto as a side.
Notes
Make this dhokla from the idli batter. You can make it in advance and keep it in the fridge or freezer. Use it when you need.

Cheese is optional, so after steaming it add tempering and serve it hot with pesto if you don't want to add cheese.

Make ahead this dhokla and add cheese and broil it last minutes so that you can serve it hot.

If you don't get basil pesto, basil or pine nuts to make pesto replace those ingredients with Tulsi and walnut or you can use mint and cilantro chutney.
Recipe by Cooking Therapist at http://cookingtherapist.com/basil-pesto-sandwich-dhokla/