Australian Macadamia Nuts Tricolour Dhokla Sandwich
Bring your love for India to the dining table with a deliciously decadent snack – a Tricolour Dhokla Sandwich! The dhokla gets elevated with the addition of a rich, creamy Australian Macadamia Nut paste for a delightful snack that’s refined and moreish.
SERVINGS
2-3
COURSE
- Breakfast
- Snack
PERFECT FOR
- Celebrations
- Entertaining
- Healthy Snack
PREFERENCE
- Vegetarian
SKILL LEVEL
Moderate
INGREDIENTS
For the Dhokla Batter:
- 2 cups semolina (rava)
- 2/3rd cup Australian Macadamia Nuts
- 1 cup yogurt
- 1/2 cup water (adjust as needed)
- 1 tsp ginger-green chili paste
- 1 tsp fruit salt (eno) or baking soda
- Salt, to taste
For the Tricolor Layers:
- Green Layer:
- 1/2 cup spinach puree
- 1/4 tsp coriander powder
- 1/4 tsp cumin powder
- White Layer:
- Plain dhokla batter
- Orange Layer:
- 1/2 cup carrot puree
- 1/2 tsp red chili powder
- A pinch of turmeric
For the Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- Chopped Australian Macadamia Nuts
- A few curry leaves
- 2 green chilies, slit
Garnish:
- Grated coconut
- Chopped coriander leaves
- Whole Australian Macadamia Nuts
INSTRUCTIONS
1. Prepare the Batter:
- Soak Australian Macadamia Nuts in warm water and blend to make a smooth paste.
- Mix semolina, the Australian Macadamia Nuts paste, yogurt, water, ginger-green chili paste, and salt in a bowl.
- Let it rest for 20 minutes.
- Divide the batter into three equal parts.
2. Prepare the Layers:
- For the green layer, blend spinach and spices into one part of the batter.
- For the white layer, keep the plain batter.
- For the orange layer, blend carrots and spices into the third part of the batter.
3. Steam the Dhokla:
- Grease a steaming tray or thali.
- Pour the green batter into the tray and steam for 5 minutes until partially set.
- Add the white batter on top and steam for another 5 minutes.
- Finally, pour the orange batter and steam for 10 minutes until fully cooked.
4. Tempering:
- Heat oil in a pan and add mustard seeds, sesame seeds, chopped Australian Macadamia Nuts, curry leaves, and green chilies and cook until crackling.
- Pour the tempering over the steamed dhokla.
5. Assembly and Garnish:
- Once cooled, cut the dhokla into sandwich-like squares or rectangles.
- Garnish with grated coconut, coriander, and whole macadamia nuts.
- Serve with green chutney and tamarind chutney for a flavourful, visually striking snack. The Australian Macadamia Nuts add a creamy, nutty richness to this classic dish, elevating its texture and taste!
NUTRITION
- Calories: ~190 kcal
- Carbohydrates: ~20 grams
- Protein: ~5 grams
- Fat: ~10 grams
- Fiber: ~2.5 grams
- Sugar: ~2 grams
