November 24, 2020
  • November 24, 2020

Twin Flavoured Semolina Sandwich

By on October 28, 2020 0 22 Views


INGREDIENTS (Makes about 16 pieces)

  • Semolina – 1 cup divided into ½ cup for two batters
  • Gram Flour – 2 tbs, divided between both the batters
  • Yoghurt – 1 cup divided as ½ cup
  • Green chilly and ginger paste -2 Tsp
  • Mint Chutney -1/3 cup
  • Salt – to taste
  • Turmeric – a pinch
  • Eno Fruit salt – ½ tsp each for different semolina mixtures
  • Water- as required
  • Oil-for greasing the tin

For Tempering

  • Oil- 1 tablespoon
  • Asafoetida (Hing)- a pinch
  • Mustard seeds – 2 tsp
  • Sesame seeds – 2 tsp
  • Green Chilly – 2 pieces cut in half
  • Curry leaves- a handful
  • Sugar – to taste
  • Salt- to taste
  • Lemon juice – to taste
  • Few teaspoons of water- to pour over the pieces

Mint Spinach Chutney Recipe

  • Mint leaves – ¾ cup
  • Green coriander – 2 cups
  • Spinach leaves – (10-12) stalks removed
  • Ginger -1 inch piece
  • Green chili -2 cut in thin slices
  • Salt- to taste
  • Lemon juice – to taste

Take 2 separate bowls, add 1/2 cup semolina, 1/2 cup yoghurt and 1 tablespoon gram flour to each bowl followed by salt. Add turmeric and ginger, green chilly paste in one and mint spinach chutney in the other bowl. Add water to both the bowls and whisk well to get a mixture that is free of lumps and not too runny.

Leave for 15-20 minutes for the semolina to absorb water. Adjust the consistency by adding some water if needed.

In the meantime, grease the tin and place the steamer on the gas. When the steamer is ready add the fruit salt to one of the mixtures and stir well. Pour one layer of the mixture and steam for 5-7 minutes till the tooth pick inserted comes out non sticky and the batter has risen. Pour the second layer of batter and cook the same way.

Once done, allow it to be cooled and run a knife along the borders of the tin. Prepare the temper, pour it on top and cut the dhokla in pieces.


Add the fruit salt to the second batter just before pouring on top of the first cooked layer.
This will help in keeping the batter airy and fluff nicely else once added and exposed to the air for a long time the batter may not fluff properly.

 – By Sonali Kaul
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