Instant sandwich Dhokla is one of the famous Gujarati breakfast recipes. You will find many fans of this tea time snack which often doubles up as breakfast too. It is light and fluffy. Yellow and white with a hint of green inside.This street food is healthier as it is steamed. It is garnished with coriander leaves and fried green chilli for those who like it extra spicy.
How do we make it?
Gujarati sandwich dhokla recipe clubs two dhokla recipes. Idli or suji dhokla recipe and yellow khaman together. This double layered dhokla has yellow khaman and white dhokla steamed together with a hint of spicy green chutney layer sandwiched in between. You can serve it with ketchup or mint or tamarind chutney. If you do not have tamarind, you can serve it with dates chutney or just have as it is.
Why is it popular?
It is a fulfilling appetizer & hearty Indian breakfast. It works great for as a starter for a party. Thus, it is a low oil, low-carb snack. This works well for those watching their weight. Steaming gives it a soft texture. Thus makes it easy to eat. Most Indians are vegetarian and also avoid eggs. Eating besan/ chickpea flour helps you with protein content. While the market based one has teaspoon sugar syrup added, so that it stays fresh and soft.
The homemade one can be made without sugar too. You may add a spoonful of sugar syrup if you like it a tad sweeter. Otherwise it tastes just as good too.You will find packets of sandwich dhokla being sold in many Mumbai Kirana stores. These are cottage industries which serve to the snack needs of many bachelors and office going crowd.
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Equipment
- Steamer
- Frying pan
- Blender (to make mint chutney)
Dhokla Ingredients
- For white dhokla recipe:
- sooji/semolina
- curd/dahi/yogurt
- water
- Salt as per taste
- fruit salt or eno
- For yellow Khaman dhokla:
- besan/chickpea flour
- semolina suji
- water
- curd
- haldi/turmeric powder
- lemon juice
- Salt as per taste not much required due to the use of fruit salt
- Eno or fruit salt
- For tempering:
- oil
- mustard seeds
- green chilli slit length-wise
- sprig of curry leaves
- dhokla chutney: Mint chutney
Instructions
Follow the below steps to learn how to make sandwich dhokla.
- Dry roast the semolina/rava in a pan without any oil for 5 minutes on low flame,Let it cool
- In a bowl, add all the ingredients for white dhoklas except Eno and mix well.Let it rest for 5 minutes.Meanwhile heat the steamer after adding 2 cups of water to it. Also, grease the container with oil for steaming batter.
- Add Eno to rava batter.
- Steam the rava batter for 10 minutes till the rava dhokla is ready.
- Layer the mint chutney/ tomato ketchup on the rava dhokla evenly till a thin layer is formed. Do not add to much of chutney, else the 2 layers will not stick together.
- Mix all ingredients for yellow dhoklas except Eno. Make a smooth batter in a bowl using a whisk.
- Add Eno and mix well.Pour the khaman batter immediately on the instant white dhokla recipe layered with chutney.
- The batter will fluff up.Steam for 15 minutes.Keep it aside and let it cool.
- Run a knife on the edges of the pan,turn it upside so that the layered dhokla comes out like a cake.
- Cut in desired shapes.
Tempering
- Prepare tempering in a pan. Heat oil add mustard seeds to it and let it splutter. Add curry leaves and green chilli. add ¼ cup water and let it come to boil(this is optional. However it will help the dhoklas to be moist)You may also add sesame seeds. Cook for 2-3 mins.
- Add tempering on the dhokla pieces, serve immediately.If serving at a later point in time, add the tempering at that time.You can add 2-3 teaspoon of sugar syrup and some lemon juice before serving if you like it a little sweet and tangy.
- Serve with mint chutney or ketchup.
Instant Sandwich Dhokla recipe
Equipment
- steamer
- whisk
- frying pan
Ingredients
For white sooji dhokla:
- ½ cup sooji/semolina
- ¼ cup curd/dahi/yogurt
- ½ cup water
- Salt as per taste not much required due to the use of fruit salt
- ½ teaspoon fruit salt or eno
For yellow Khaman dhokla:
- 1 cup besan/chickpea flour
- 1 tablespoon semolina suji
- ½ cup water
- 2 tablespoon curd
- small pinch haldi/turmeric powder
- 2 teaspoon lemon juice
- Salt as per taste not much required due to the use of fruit salt
- 1.5 teaspoon eno or fruit salt
For tempering:
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- 1-2 green chillies slit lengthwise
- bunch Curry leaves
- 2 tablespoon mint chutney /tomato ketchup/dates chutney
Instructions
For the white dhokla:
- Dry roast the semolina/rava in a pan without any oil for 5 minutes on low flame,Let it cool
- Add all ingredients for while dhokla except Eno and let it rest for 5 minutes.
- Heat the steamer after adding 2 cups of water to it.Grease the container with oil.
- Add the fruit salt or eno to the batter.
- Steam for 10 minutes till the rava dhokla is ready.
- Layer the mint chutney/ tomato ketchup on the Rava dhokla evenly till a thin layer is formed(do not add to much of chutney, else the 2 layers will not stick together.
For the yellow dhokla:
- Mix all ingredients for yellow dhokla except Eno.Make a smooth batter.
- Add Eno and pour the khaman batter on the rava dhokla/chutney.
- Steam for 15 minutes.Keep it aside and let it cool
- Run a knife on the edges of the pan,turn it upside so that the layered dhokla comes out like a cake.
- Cut in desired shapes.
For tempering:
- Heat oil , add mustard seeds until they splutter.Add remaining ingredients, cook for 1 minute.
- add ¼ cup water and let it come to boil(this is optional,however it will help the dhokla to be moist)
- Add tempering on the dhokla pieces, serve immediately.
- If serving at a later point in time, add the tempering at that time.
Note: You can add 2-3 teaspoon of sugar syrup and some lemon juice before serving if you like it a little sweet and tangy
Notes
Variation
If you do not have time to make green chutney, use sauce or ketchup in the middle, instead of mint chutney. You may also make rava dhokla without Eno.
Looking for more Gujarati recipes?
Foodcation- Kutch diary is our foodie vacation to Rann of Kutch. Must visit ! Have a look to see this beautiful journey while you are here. There are many more vegetarian Indian breakfast recipes which you can cook easily.
FAQs
Always cool the dhoklas for 15-30 mins before you remove from the mould and cut it.It is very delicate and will crumble if done when hot.
Crumble the hard dhoklas completely and add the tempering. Serve it as Amiri khaman with garnish of pomegranate seeds.
Adding too much turmeric powder or haldi can make it go orange or red completely or in patches. Haldi reacts with Eno to give an orange color.
Too much water in the batter can make it hard.
Please share your inputs..