Dabeli Dhokla

Method

For the Sponge:

• Sieve the flour into a large mixing bowl at least once.
• Add semolina, salt, citric acid, turmeric powder, and sugar. Mix well.
• Slowly add water, a little at a time, mixing until a lump-free batter forms. It should have an easy-to-pour consistency.
• Add oil and whisk the batter for 2 to 3 minutes. Cover the bowl and let it rest for 15 minutes.



For the Filling:

• While the sponge batter is resting, heat peanut oil in a pan. Add chaat masala and ½ cup water, mixing well and allowing it to come to a boil. Break up any lumps and season to taste with salt.
• Add the mashed potatoes and mix well, cooking for about 2 to 3 minutes on medium heat, stirring occasionally. Adjust thickness with water if needed.
• Turn off the heat and let the filling cool completely.



For Steaming the Dhokla:

• Grease your pans with oil.
• Add water to your steamer, cover the steamer, and bring the water to the boil.
• Divide the batter into 2 parts and add one and a half teaspoons fruit salt (Eno) into the batter and mix gently. The mixture will rise immediately. DON’T over mix!
• Pour it immediately into a greased pan, place in the steamer, cover and steam it for 10 minutes over medium to high heat. Note – Steaming time is dependent on the size of the pan.
• After 10 minutes insert a toothpick or knife to check if it is done or not. If a toothpick or knife comes out clean, it is done. If it’s not then let it cook for 2 more minutes.
• Turn off the heat, take out the dhokla plate and let cool.
• Repeat for the second part of the batter.



Assemble:

• Using a plate or tray on top of the pans, invert and remove the sponges from the pans.
• Brush one sponge with water and apply the dabeli mixture evenly, garnish with coriander and coconut, then place the 2nd dhokla on top.
• Finish with chutney, peanuts, pomegranate rubies, onion, coconut, and chopped coriander. Slice and serve.