Dhokla Layered Cake

Preparation Time: 30 Minutes
Cooking Time: 45 Minutes
Ingredients

• 1 packet (250 grams) instant dhokhla mix

Filling

• 4 potatoes, boiled and mashed
• 2 medium sized onions, chopped
• 1 carrot, grated
• 3 tbsp oil
• 1 tbsp poppy seeds (khus-khus)
• 1 tbsp aniseeds (vilayati saunf)
• 3 green chillies, chopped
• 1 tbsp chopped ginger (adrak)
• 1 tsp chilli powder
• 1 tbsp coriander (dhania) powder
• 1 tbsp dried mango powder (amchur)
• 1 tsp salt or to taste
• 1 tbsp chaat masala
• 1 tbsp chopped coriander (dhania) leaves

Other Ingredients

• 1/2 cup Green Chutney
• 1/2 cup Sweet Chutney
• chopped coriander (dhania) leaves
• 1/3 cup Bikaneri Bhujia
• finely chopped tomatoes
• finely chopped onions

Method

1. Prepare the dhokla in a round tin as per packet instructions.
2. Cool a bit and then with a knife cut it horizontally in half with a thread or a knife.
3. For making the filling,heat oil in a pan.add aniseed and then add poppy seeds to it.
4. Add green chilli and ginger and sauté well.
5. Add onion and then add the indian spices to it.
6. Add potatoes and mix well.next add grated carrots to it.
7. Add coriander and mix well. check the seasoning and adjust accordingly.
8. In a serving dish,put the cut half of the dhokla and then spread green chutney over it.
9. Apply the potato filling on it and sprinkle chopped coriander leaves,bhujia and chopped onion.
10. Cover with other half of the cake and then spread tamarind chutney over it.
11. Decorate with bhujia,chopped coriander leaves,chopped onion,chopped tomato and green coriander chutney.
12. Cut in slices and serve immediately otherwise it would become soggy.