Sandwich dhokla with coriander chutney

Soak both dals separately overnight or 6-8 hrs.

Grind the dals separately and keep for fermentation for another 6 hrs.

Now take a steamer and add water, grease one plate with butter or oil.

In the both Moong dals add salt, hing, turmeric powder, add ginger green chillies paste.

In the greased plate, spread the Chilkewali Moong Dal, over it add the cheese, then coriander chutney and then the yellow Moong dal.

Now cover and cook for 15-20 mins.

When done, take oil in a pan add mustard seed, curry leaves. Spread the season over the dhokla. When cooled, Cut and serve with coriander chutney.