DHOKLA LAYERED CAKE

 

" Dhokla Cake with a Filling in it."

Makes Dhokla of Packet Weight

 

INGREDIENTS

1 Packet- Instant Dhokla ( 250 Nett Weight )

 

Filling

4 Nos- Medium Size Potato ( Pressure Cooked and Mashed )
2 Nos- Medium Size Onion ( Chopped )
1 No- Carrot ( Grated )
3 Tbsp- Oil
1 Tbsp- Poppy Seeds ( Hindi Term Khus Khus )
1 Tbsp- Aniseed ( Hindi Term Sauf )
3 Nos- Green Chillies ( Chopped )
1 Tbsp- Chopped Ginger
1 Tsp- Red Chilli Powder
1 Tbsp- Coriander Powder
1 Tbsp- Mango Powder
1 Tsp- Salt ( To Taste )
1 Tbsp- Chaat Masala
1 Tbsp- Chopped Coriander Leaves

 

Other Ingredients

½ Tcup- Green Coriander Chutney
½ Tcup- Sweet and Sour Tamarind Chutney
Chopped Coriander Leaves
½ Tcup- Bhujia
Finely Chopped Tomatoes
Finely Chopped Onions

 

METHOD

1. Prepare the Dhokla in a round tin as per Packet Instructions.

Cool a bit and then with a knife cut it horizontally in half with a thread or a knife.

( As you would cut a cake in Half )
2. For making the Filling,Heat oil in a pan.Add aniseed and then add poppy seeds to it.
3. Add green chilli and ginger and sauté well.
4. Add onion and then add the Indian Spices to it.
5. Add potatoes and mix well.Next add grated carrots to it.
6. Add coriander and mix weel. Check the seasoning and adjust accordingly.
7. In a serving dish,put the cut half of the dhokla and then spread Green Chutney over it.

Apply the Potato Filling on it and Sprinkle Chopped Coriander Leaves,Bhujia and Chopped Onion.
8. Cover with other half of the Cake and then spread Tamarind Chutney over it.

Decorate with Bhujia,Chopped Coriander Leaves,Chopped Onion,Chopped Tomato and

Green Coriander Chutney.
9. Cut in Slices and serve immediately otherwise it would become soggy.