Revive your flagging spirit any time of the day with these tasty and filling Sandwich Dhokla accompanied by a pot of good, strong Masala Chai ( tea ) ! you won’t regret having it. Dhokla can be eaten at breakfast, lunch, as snacks or as light dinner, or serve at tea party or kitty party !
Gujarati’s are known for their Dhokla making skills all over the world. You can find so many different varieties of Dhokla recipes, some of most popular are Khatta Dhokla ( mostly prepared in the homes) and Naylon Khaman. ( sold in shops ) and Idra Dhokla ( White Dhokla ) Originally, dhokla are made from gram and rice flour. Over the years, experimentation has led to changes in the recipe for dhokla where different flours are used. Nowadays, dhokla can made from Semolina and corn flour , different lentils and vegetables too. Along with traditional Dhokla, I have prepared Mag ni Daal na Lasniya Dhokla ( Dhokla prepared with Yellow Moong daal lentils and Garlic ) and Sooji Matar Dhokla ( Instant semolina and green peas Dhokla ).
Sandwich Dhokla, is a new variety of authentic Idra Dhokla, for Idra Dhokla rice and white urad lentils ( split and huskless matpe beans ) are used. Rice and Urad daal batter is prepared by fermented over night or 24 hours in cold weather and steamed thinly in a plate next day. I’ve been making sandwich dhokla for a while where one kind of spicy chutney is used, but this time I prepared sandwich dhokla with not only two different kind of chutnies but added healthy filling too. With little pre-planning you can have this tasty, healthy and lip smacking dhokla on your table for you and your guests !
You will need :- Batter
2 cup Rice ( any )
1 cup Urad daal
Salt to taste
Pinch of bi co soda
1 tsp. oil
Pinch of citric acid ( limboo na phool )
1/2 cup green coriander and mint chutney
1/4 cup garlic chutney + 2 tsp. grated jaggery and mix well.
1/2 cup boiled chana daal ( dry )
1 tbsp. oil
1 tbsp. crushed green chilli and ginger
Salt to taste
1 tsp. garam masala
1 tsp.lemon juice
1/2 tsp. turmeric powder
1/2 tsp. mustard seeds
You will need :- Vaghar
- 2-3 tbsp oil
- 1 tbsp. mustard seeds
- Pinch of hing
Method :- Batter Clean, and soak rice and daal separate for 8-10 hours or over night. Next morning grind daal and rice ( like idly batter ). Mix both and add salt. Leave the batter to ferment in a warm area. ( Mine takes almost 24 hours ) Method :- Chana daal filling Heat oil in a kadai, add mustard seeds. Once they crackle ginger and chilli, fry for few seconds and add boiled daal. Add other masala and cook for few minutes. Add lemon juice and switch off the heat. Method :- Sandwich Dhokla Once you are ready to prepare dhokla, mix oil, citric acid and soda with little water in a bowl and add into batter. Mix well, if batter is too thick add little water. Start heating water in a big pot. Mix the batter once again and pour thinly in a deep lightly greased plate . Steam over water about 15-20 minutes.Pierce knife, and check, should come out clean if done. Leave it to cool little. Steam one more plate of dhokla, so now you’ll have 2 dhokla plate. Once they cooled, take sharp knife and make a cut right in between of dhokla plate, so you’ll have now 2 half round( like half moon). Slowly with the help of big spatula lift both half round shape dhokla. Follow same procedure with other dhokla plate too. Now you will have 4 half round shape dhokla discs. Take flat plate or wooden chopping board, gently lift one half dhokla disc and lay it on the board. Rough side up, now spread green chutney, gently lift another half dhokla disk and place on the green chutney. Gently press it down with the rolling pin, now spread chana daal filling and take third dhokla disc and place it on the chana daal filling. Once again press it down with the rolling pin. Now spread garlic chutney evenly and place last ( fourth ) dhokla disc and place it on the garlic chutney. Once again press it down with the rolling pin ( very gently ) and make sure filling doesn’t come out. Now with the sharp knife cut the layered dhokla in to square shape. Make vaghar by heating oil, add mustard seeds once they crackle add hing. and pour over the dhokla pieces. Sprinkle coriander leaves and serve with tea. Enjoy !
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
These eggless Amaranth Cookies have added cashew nuts for delicious flavour and bite. These crumbly cookies are perfect at tea-time with a cup of Masala Chai .
- What is amaranth flour?
- Amaranth Cookies Ingredients
- How to make Amaranth Cookies
- Serving
- Storage
- Other Eggless Baking Recipes
What is amaranth flour?
Amaranth flour is a type of flour that is made from the seeds of the amaranth plant. Amaranth is a pseudocereal, which means that it’s not a true cereal grain like wheat or rice, but its seeds can be ground into flour and used for various culinary purposes.
It has a slightly nutty and earthy flavour and can be used in a variety of dishes, including baked goods like bread, muffins, pancakes, and cookies.
I use it in preparing these Eggless Amaranth Pancakes as well as hindu fasting recipes such as Rajgira Halwa.
Amaranth Cookies Ingredients
Amaranth flour – easily available in health shops, online and south asian grocery stores.
Plain flour (all purpose flour)
Cashew – Ground cashew and finely chopped. You can use other nuts such as almonds here. For food allergies, omit the nuts if needed
Caster sugar – also known as superfine sugar
Ghee or unsalted butter
Cardamom powder – optional but I recommend as it lends wonderful delicate flavours and aroma.
Baking powder – make sure it is fresh and not too old.
Bicarbonate of soda – check the best before date before using
Oil – any flavourless oil will do
Milk if needed
Make it vegan by using vegetable ghee or vegan butter and plant milk in replacement of the dairy products used in this recipe.
How to make Amaranth Cookies
Preheat the oven at Gas Mark 4 or 350F or 180C.
Line a baking sheet with parchment paper.
In a large bowl, cream the ghee and sugar until fluffy and pale. You can also use a food processor or electric mixer for this.
Combine amaranth flour, plain flour, ground cashew, chopped cashew, baking powder, baking soda, and oil with the butter mixture.
Bring together to bind into a dough, adding a teaspoon of milk at a time as required.
Roll into equal sized balls and place on the prepared baking tray with plenty of space.
Bake for around 7-8 minutes, then turn the tray.
Bake for a further 7-8 minutes.
Remove form the oven and allow to cool to room temperature.
Serving
These cashew and amaranth cookies go wonderfully with tea or Indian masala chai or Karak Chai and Cardamom Chai . This Ruby Chocolate Latte is a colourful alternative.
Kids can enjoy them with a glass of milk .
Storage
Store amaranth cookies in an airtight container where they will keep for around 1 week. Do not store in the refrigerator.
Other Eggless Baking Recipes
Baked Cheesecake
Orange Cranberry Scones
Donut Holes
Air fryer Funfetti Nankhatai
Saffron and Pistachio Shortbread
Semolina Cake
Oat Whole Wheat Cookies Eggless
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Amaranth Cookies
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 oven
- 1 Baking tray
- 1 Parchment or baking paper
Ingredients
- 1 cup amaranth flour
- ½ cup plain flour
- ½ cup cashew ground or powder
- ¼ cup cashew finely chopped
- 10 tablespoon ghee or unsalted butter
- ¾ cup super fine sugar castor sugar (more or less)
- 1 tablespoon cardamom powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoon oil flavorless
- 3 tablespoon milk if needed
Instructions
- Preheat oven to gas mark 3-4 or 350F or 180C and line a baking tray.
- Cream 10 tablespoon ghee and 3/4 cup super fine sugar until you get very fluffy mixture.
- Add all the dry ingredients 1 cup amaranth flour , 1/2 cup plain flour , 1/2 cup cashew , 1/4 cup cashew , 1 tablespoon cardamom , 1 teaspoon baking powder , 1/4 teaspoon baking soda , and 4 tablespoon oil into creamy mixture and bind into a dough.
- If the mixture is too dry, add 3 tablespoon milk little by little.
- Make small balls
- Bake in pre heated oven for 7-8 minutes.
- Change the position of the tray in the oven.
- Bake further 7-8 minutes. Keep an eye on the cookies after 10-12 minutes.
- Remove from the oven and let it cool on a wire rack.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
