Dhokla Layered Cake

by Foodie #18837

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1.this dish is ideal for a chat party and is very innovative.
2.the chutneys can be prepared in advanced so this saves time.
3.boondis could also be used instead of bhujias.
4.to make it look more appealing, tomato Bhujia and spinach Bhujia ( available in market )could also be used.

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Dhokla Layered Cake recipe - How to make Dhokla Layered Cake

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Preparation Time: 30 Minutes Cooking Time: 45 Minutes Total Time: 0 mins 6
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Ingredients

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

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