Gujarat x USA
Dhokla sliders
Little round dhoklas split and stuffed with seared paneer. The softest bun in Gujarat.
60 minTime
20 gProtein each
mildSpice
Fluffy from a fizz3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original410kcal
20 gprotein
6 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Whisk the besan, rava, curd, 160 ml water, 10 g sugar, ginger, half the chilli, turmeric and salt. Rest 10 minutes.
- 2Grease 8 small steel katoris and set water boiling in a steamer. Stir 3 tsp lemon juice and the soda into the batter quickly and pour into the katoris, half full. Steam 12 to 14 minutes.
- 3Blend the coriander, mint, remaining chilli, 1 tsp lemon juice and salt with a splash of water.
- 4Rub the paneer with chilli powder and chaat masala. Sear in 1 tsp oil for 1 minute a side.
- 5Heat the remaining oil, crackle mustard, sesame and curry leaves, add 40 ml water and the rest of the sugar and boil 30 seconds. Unmould the dhoklas and spoon over.
- 6Split each dhokla, spread chutney, add paneer, cucumber and tomato, close and pin with a toothpick.
Serve it like this
Arrange the sliders on a long platter, toothpicks up, with a bowl of green chutney and scattered grated coconut.
