Sandwich dhokla are a colourful twist on Gujarati dhokla and are served as a farsan in a Gujarati thali. Tangy and vibrant green chutney is layered between two spongy white dhokla.
The dhokla batter for sandwich dhokla is a little bit different to usual - these are made with rice and urad dal, giving the dhokla a white colour. Khatta dhokla made with chana dal are yellow.
Now you can of course use instant dhokla mix to make these but the homemade version is easier than you'd think!
I make a pretty simple green chutney with fresh coriander and mint and then finish off with an aromatic tempering of curry leaves and chillies.
Recipe Tips for success
My recipe will give you perfectly spongy dhokla that are well risen and not dry.
The best batter texture and consistency should be slightly coarse and semi-thick. Smooth batter leads to chewy dhokla.
Sometimes the batter can deflate before steaming, so I portion out the batter and only add eno before steaming the one batch.
Cooking time can vary based on the size of your plate and thickness. For sandwich dhokla, aim for thinner dhokla than usual. For me, the ideal steaming time is about 10 minutes.
To prevent the dhokla sticking to your plate, I recommend cutting the dhokla in half so it's easier to lift out.
Once you have created a sandwich, press down gently to stick the two layers together. A helpful tip is to use a rolling pin to press down evenly.
Take your time when cutting neat slices and clean your knife in between slices.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Dhokla ingredients:
- Rice - I use long grain rice.
- Urad dal- also known as safed adad daal.
- Sour yogurt - it's important to use a sour yogurt made with live cultures to properly ferment the dhokla.
- Fruit salt (ENO) - if you're lucky to have hot weather, your batter may have fermented well enough that you do not need ENO. You can also use bicarbonate of soda.
Serving Suggestion
Sandwich dhokla are not your average dhokla and deserve to be a part of your celebratory feast! They work well as a snack for Diwali, Navratri or Holi.
They're also good with karak chai.
Storage
Store leftover sandwich dhokla in an airtight container and keep refrigerated for up to 1 day. I recommend serving the dhokla the day they are made to enjoy the taste and texture at its best.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
Sandwich Dhokla
Equipment
- large pot or steamer
- Wide plates
Ingredients
Dhokla
- 1 cup rice
- ½ cup split urad dal safed adad daal
- 1 teaspoon salt
- ¼ cup sour yogurt
- 1 tablespoon oil to grease the plate/thali
- 1 teaspoon eno or baking soda
filling
- ½ cup green chutney
Tempering ( Vaghar )
- 2 tablespoon sesame seeds
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- 5-6 green chillies cut lengthwise
- 1 sprig curry leaves
- ½ teaspoon asafoetida hing
Garnish
- 3 tablespoon coriander
Instructions
- Clean and wash rice and urad daal then soak both together in a bowl in cold water for at least 8-10 hours or overnight.
- In the morning discard the water, grind the soaked rice and dal into a coarse paste adding just enough water. Don’t add too much water in the beginning, you can always add little water afterwards if you think the batter is too thick.
- The batter has to be the same consistency as the idli batter. Add yogurt, mix well and let it ferment for 6-7 hours in a warm place.
- Start heating water in a big pot.
- To the fermented batter add salt, mix then add eno and some lemon juice.
- Mix well, if the batter is too thick add little water.
- Mix the batter once again and pour thinly in a deep lightly greased plate.
- Steam over water about 8-10 minutes. Pierce with a knife- it should come out clean if cooked.
- Leave it to cool little.
- Cut one round in half, and gently lift away from the plate.
- Place one half dhokla piece upside down on a chopping board. Spread a thick layer of green chutney then place second half on top of the chutney.
- Gently press it down with a rolling pin, Cut into squares and set aside.
- Now prepare vaghar in a small pan by heating oil, add mustard and cumin seeds. Once they splutter add hing, curry leaves and green chillies and a few spoons of water.
- Let the mixture come to boil and turn off the heat.
- Pour the vaghar mixture on top of the dhokla pieces, garnish it with coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe Share by TextNote – This recipe has been updated from our recipe archives with new images and content. First published in may 2018.
cookingwithsapana says
Love this tempting khatta dhokla to the core and my family went crazy for this when we tried it few days back. Your pictures are making this dhokla look even more inviting and yummy.
jcookingodyssey says
Thanks Sapana, Dhokla cheez hi aisi hai that makes you crazy for it 🙂
Freda says
Looks totally lip smacking and delicious, can have these dhoklas any time of the day!
jcookingodyssey says
Thanks Freda, me too 🙂
jayashree says
Love dhokla and now I am drooling Jagruti. This khatta sandwich dhokla is delicious.
jcookingodyssey says
Thanks Jaya, you must make then 🙂
Anonymous says
Dhokla looks amazing. Beautiful clicks. Sandwich Dhokla Loved by all in my family too
jcookingodyssey says
Thank you!
Maria Nasir says
It looks awesome and even the name sounds so delicious! A very interesting new recipe I've learned from you today, my friend! Thank you! 😊
jcookingodyssey says
Thanks Maria, please do try it, you'll like it.
Poonam Bachhav says
My family loves dhokla and this sandwich version sounds so flavorful..el surely give it a try soon
jcookingodyssey says
Thanks Poonam, let me know how you guys like it.
Archana says
Drooling here Jagruti! I am nursing a not so good stomach and this one dhokla has me drooling. I wish I can reach out and eat. Looks so delicious and thanks for reminding me that I have not made dhokla in ages.
jcookingodyssey says
Thanks Archana, hope you are feeling better now.
Priya Suresh says
How irresistible this Khatta sandwich dhokla looks, wish i could prepare as much as prefect like your Jags, such a pretty looking dish you know. Well done yaar. And dhokla will definitely please our tastebuds without any fail.
jcookingodyssey says
Thanks Priya, hahaha then I would say wish I can prepare Dosa as much as perfect like you 🙂
JollyHomemadeRecipes says
I love dhokla. This looks so soft, spongy and delicious . This is perfect snack for me and I can eat anytime 😋
jcookingodyssey says
Thanks Jolly.
Sujata Roy says
Jagruti khatta sandwich dhokla looks super tempting. I wish I could taste it. Bookmarking it to try later. I can feel the amazing taste of this sandwich dhokla.
jcookingodyssey says
Thanks Sujata, hope you guys enjoy my recipe.
Meghna. says
How I wish I could lick the screen , droolsome Dhoklas, my very favorite. And spectacular clicks Jagruti, thanks for the recipe 🙂
jcookingodyssey says
Thank you Meghna 🙂
Mayuri Patel says
I love khatta dhokra. Your sandwich version looks so tempting. Next time will make them like yours. Also a great way to serve dhokra to guests.
jcookingodyssey says
Thanks Mayuri, Let me know hoe you like it.
Pavani says
Lovely clicks for an amazing Dhokla recipe Jagruthi. Sandwich dhokla looks and sounds absolutely delicious.
jcookingodyssey says
Thanks Pavani.
Unknown says
I am a big fan of dhoklas and am saving thsi recipe Jagruti! I like the use of spring form pan and your fabulous photos too.
jcookingodyssey says
Thanks Sandhya, hope you guys enjoy these and don't forget to get a click for me 🙂
Shobha says
I love dhoklas .. the sandwiched version is still better as it has the chutney already.. easy to munch..
jcookingodyssey says
Thanks Shobha, also these are easy to carry for a picnic as you won't need extra Tupperware for chutney.