Recipe – Sandwich Dhokla

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Prep time: 18 hours

Cook time: 50 minutes

Serves: 4


For the white dhokla:

  • Rice: 1 Cup
  • Urad Dal (white lentils): 1/4 Cup
  • Methi (Fenugreek) seeds: ¼ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Plain curd: 1/4 cup
  • Water: As required
  • Eno (Fruit Salt): 1 Teaspoon

For the yellow dhokla:

  • Besan (Chickpea flour/ Gram flour): 1 cup
  • Curd: 1/4th Cup
  • Salt: 1 teaspoon or to taste
  • Hing(Asafoetida): 1 pinch
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Water: 1/4th Cup or as required
  • Eno (Fruit Salt): 1 Teaspoon

For sandwich:

  • Thick green chutney: ½ cup

For tempering

  • Oil: 1 tablespoon
  • Curry leaves: 6-8
  • Mustard Seeds: 1 Teaspoon
  • Sugar: 1 Teaspoon
  • Water: 3 tablespoons
  • Green chilies: 3-4, cut each, length-wise in to 2 pieces

For Garnish:

  • Fresh Coriander leaves: 2 tablespoons or as required
  • Grated Coconut: 2 tablespoons


  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours.
  • Drain the water and grind the mixture to a smooth paste using curd. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.
  • Sieve besan in a bowl. Add curd, turmeric powder and water and make a smooth batter with a thick dropping consistency. Cover the bowl and let it ferment for another 5-6 hours or overnight.
  • Grease a plate /pan in which dhokla will be steamed. Plate / pan should be high in sides as the batter will rise up while steaming.
  • Add salt a and 1 teaspoon fruit salt / baking soda in the rice-dal batter and mix it softly.
  • Shift the batter to the greased pan.
  • Steam the dhokla for 20-25 minutes.
  • Take the plate out of steamer. Spread a thick layer of green chutney on it evenly.
  • Add salt, hing and 1 teaspoon fruit salt / baking soda in the besan batter and mix it softly.
  • Pour the besan batter on top of the green chutney layer.
  • Place the plate again in the steamer.
  • Steam for another 20-25 minutes.
  • Take out the plate from the steamer.
  • Let it rest for 5 minutes, then using a knife cut it into square or rectangle or triangle pieces.
  • To prepare the tempering, heat oil in a pan, add curry leaves and mustard seeds. Once the seeds are cracked, add chilis. Stir. When chilies are fried, add sugar and water. Boil it for 1 minute and turn off the heat.
  • Add the tempering on top of the dhokla pieces and leave it for 2-3 minutes.
  • Garnish with fresh coriander leaves and grated coconut.

Cook’s Note:

    • Green Chutney Recipe
    • If the dhokla steamer has 2 plates, you may pour the pastes in different plates and steam for 30 minutes. Wait for 5 minutes and take out both the layers, add green chutney on top of 1 layer and place the layer on top of it. Then proceed with the tadka process.



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