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Sandwich dhokla
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4.34 from 6 votes

Instant Sandwich Dhokla recipe

Sandwich dhokla is a traditional tri color dhokla or trirangi dhokla consisting of yellow khaman,white rava dhokla with a hint of green chutney in between. Learn to make this easy recipe here.
Prep Time15 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Breakfast, Snacks
Cuisine: Indian
Keyword: fluffy, gujarati, gujju, kid friendly, light, mint chutney, sandwich dhokla, traditional snack, vegetarian snack
Servings: 4

Equipment

  • steamer
  • whisk
  • frying pan

Ingredients

For white rava 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

    You may choose to make multiple layers, if you do not add chutney in between the layers then they will stick more firmly.
    We have used twice the besan (1 cup) than sooji(½ cup) as the besan dhokla will not rise that much as the sooji dhokla with ½ cup.