Spinach and Carrot Oats-Rava Dhokla Sandwich

Recipe Type : Indian                                                                        Yield : 3
Preparation Time : 15 mins                                                             Cooking Time : 20 mins

Ingredients :
For Spinach dhokla:
1 cup spinach
1/2 cup thick yogurt/curd
1/4 tsp baking soda
1 green chilly
salt (to taste)
1 tbsp grated coconut
1 tbsp oats flour
1/2 tsp sugar
1 cup rava
1/4 cup +2 tbsp water (if required add little more)

For Carrot dhokla:
1 cup rava
1/4 cup chopped carrot
1/2 cup thick yogurt/curd
1/4 tsp baking soda
1 green chilly
1 tbsp oats flour
1 tbsp grated coconut
sat (to taste)
1/2 tsp sugar
1/4 +2 tbsp water (if required add little more)

For tadka:
2 tsp mustard seeds
1 green chilly
5 curry leaves
2 tbsp coriander leaves
1/4 tsp asafoetida
1/2 tsp cumin seeds

tamarind chutney
2 tbsp grated coconut

For green chutney:
1/4 cup coriander leaves
1 tsp ginger
1/4 tsp tamarind paste
water
1/4 cup grated coconut

Method: 
Spinach dhokla:
1. In a mixer jar add grated coconut, spinach, yogurt, and green chilly. Grind to fine paste.
2. In a bowl add ground ingredients, rava, water, salt, sugar, oats flour and baking soda. Mix well. Keep it aside for 10 mins.
3. Heat a steamer (idli steamer) containing water.

4. Grease plate in oil. Pour Batter. Steam for 20 mins.

Carrot dhokla:
1. In a mixer jar add grated coconut, carrot, yogurt, and green chilly. Grind to fine paste.
2. In a bowl add ground ingredients, water, rava, salt, sugar, oats flour and baking soda. Mix well. Keep it aside for 10 mins.
3. Heat a steamer (idli steamer) containing water.

4. Grease plate in oil. Pour Batter. Steam for 20 mins.

Green chutney:
In a mixer jar add all green chutney ingredients. Make a fine paste.

Tadka:
Heat a sauce pan containing oil, mustard seeds, chopped green chilly, asafoetida, coriander leaves and curry leaves. Once mustard starts crackling, tadka is ready. Switch off flame.

Serving method :
1. Cut 2 types of steamed dhokla into slices.
2. Place one carrot dhokla slice on a plate. Put some green chutney and tamarind chutney on it.
3. Cover the chutney by placing one more dhokla (spinach).
4. Put some tadka and grated coconut on top of the dhokla sandwich.