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Sago, fox nuts and samak rice sandwich dhokla
Sago, fox nuts and samak rice sandwich dhokla

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We hope you got insight from reading it, now let’s go back to sago, fox nuts and samak rice sandwich dhokla recipe. To make sago, fox nuts and samak rice sandwich dhokla you need 14 ingredients and 18 steps. Here is how you do that.

The ingredients needed to make Sago, fox nuts and samak rice sandwich dhokla:
  1. Use 1 cup soaked sago
  2. Get 1 cup soaked fox nuts
  3. Take 1 cup soaked samak rice
  4. Use 1 tbsp baking soda
  5. Prepare 1 eno sachte
  6. Use 1 lemon juice
  7. Use 1 tbsp sugar
  8. Provide to taste Rock Salt
  9. You need as needed curry leaves
  10. Take 1 tbsp crushed cumin seeds
  11. Take 2 slit green chillies
  12. Get As needed Water
  13. Prepare 1 tbsp ghee
  14. Use Few drops of orange edible colour
Instructions to make Sago, fox nuts and samak rice sandwich dhokla:
  1. Take a mixer jar. Add soaked sago, fox nuts and samak rice. Grind them in a fine smooth batter.add water if required.
  2. Take a bowl. Pour batter in it. Add some salt, baking soda, some sugar and few drops of lemon in it. Mix it well and keep a side for 15 mnts.
  3. After 15 mnts take big kadayi on gas. Add some water in it. Place a stand in it. Cover it
  4. Grease a mould properly.
  5. Divide batter in three equal parts.
  6. Add orange colour in one part and mix properly
  7. Add some eno in one part of batter add some water and mix it properly. Pour the batter in greased mould and placed the mould in preheated kadahi for 5 mnts.
  8. After 5 mnts take bowl of orange batter.add eno and some water in it and mix properly.
  9. Pour this batter on halfcooked batter. Spread properly covered tightly the kadahi and cook for another 5 mnts.
  10. After 5 mnts take another last part of batter. Add eno and some water mix properly
  11. Pour this batter as third layer on halfcooked orange layer. Cook it for another 7 to 8 mnts.
  12. After 8 mnts insert a tooth pick in batter for check out that dhokla cooked or not.
  13. Palced out the dhokla mould from kadahi and keep it aside for cooling down
  14. After few mnts remoulade the dhokla in a plate and cut in pieces.
  15. Take a pan add 1 tbsp ghee. Add crushed cumin seeds, let it spullter. Then add curry leaves and slit green chilli saute them for a mnt.
  16. Then add 1 cup of water. Make a boil and add 1 tbsp sugar and some salt
  17. Switch off the gas and let it cool down then add lemon juice in it.
  18. Pour the tadka on dhokla and served with coriander mint chutney.

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