Step-by-Step Guide to Prepare Super Quick Homemade Schezwan Dhokla Sandwich
Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Favorite Schezwan Dhokla Sandwich. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Schezwan Dhokla Sandwich, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Schezwan Dhokla Sandwich delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Schezwan Dhokla Sandwich is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Schezwan Dhokla Sandwich estimated approx 45min.
To get started with this recipe, we must prepare a few components. You can have Schezwan Dhokla Sandwich using 11 ingredients and 5 steps. Here is how you can achieve that.
#thespicegirls
#fusionweek
Ingredients and spices that need to be Make ready to make Schezwan Dhokla Sandwich:
- 1 cup semolina
- 1 cup buttermilk
- 1 tsp green chill ginger paste
- 2 tbsp coriander leaves finely chopped
- 1/2 cup corn
- 1 onion finely chopped
- 1 tbsp sehzwan sauce
- 1/2 tsp baking soda
- 1/2 cumin powder
- To taste Salt
- 2 boil potato smashed
Instructions to make Schezwan Dhokla Sandwich
- In bow put semolina buttermilk salt soda ginger chilli paste mix it well if needed can add buttermilk rest for 30 min then add coriander leaves corn and onion mix it well.
- In bowl add potato onion schezwan sauce cumin powder combine it well
- Take a plate grease it with oil put half the batter and steam it for 5 min take it out put second layer of potato evenly then put the third layer of batter and cook it for more 10 min
- Fusion week. Dhokla & schezwan sauce
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