Instructions

Grind the poha to a smooth powder in a mixer grinder and keep it aside. In the same mixer, add green chillies, ginger and cumin seeds and grind to a coarse paste.

Add this paste to a mixing bowl and combine all the other ingredients - semolina, powdered poha, besan, salt, Enos fruit salt and mix well.

Add yogurt and enough water and mix to form a thick batter. Rest the batter for 15 minutes until you move on to chop ingredients for your stuffing. Pour the dhokla batter into the greased dhokla plates.

Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean.

Once steamed, remove the Dhokla from the steamer and keep aside for 5 minutes. Set aside to cool down.

Heat a pan with oil, add bell peppers and saute for 10 minutes until it softens. Later add crumbled paneer and keep sautéing until the paneer is cooked.

Once that is done, you can add the mint and coriander chutney, red chili garlic sauce and check for salt. Stir well until the mixture is evenly coated with the masala. Set aside to cool.

Cut the dhokla to triangles or rectangular shapes as you wish and flip it over. Heat a grilling pan, once the pan becomes hot drizzle some oil and place the dhokla to get the grilled marks on top.

Flip the dhokla pieces and grill them on the other hand as well and take them out. Take two grilled pieces of dhokla and stuff them with the filling and place them on the serving plate. Do the same for the rest of the pieces.

Heat oil in a pan; add in the mustard seeds, cumin seed, hing and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla and serve hot.

Serve the Dhokla Sandwich with Capsicum And Paneer Recipe along with Apple Almond Date Smoothie or Masala Chai to make it a complete breakfast or
you can serve it with a fruit bowl to enjoy your evening snack.