Sandwich dhokla is a steamed Gujarati snack made by layering two batters—typically a yellow gram flour (besan) base and a green spinach or coriander layer—then steaming them together to create a soft, spongy, two-toned cake. It’s served cut into squares, tempered with mustard seeds and curry leaves, and works as a breakfast, tea-time snack, or light meal. This recipe gives you the exact ingredients and steps to make it at home without a specialized steamer.
Ingredients
- 1 cup (120 g) gram flour (besan), sifted
- 1 cup (120 g) fine semolina (sooji/rava)
- 1 cup (240 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon (5 g) ginger-green chili paste (or 1 tbsp grated ginger + 1-2 finely chopped green chilies)
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt, or to taste
- 1/4 teaspoon (1 g) turmeric powder
- 1 teaspoon (5 g) fruit salt (Enos) or 1/2 teaspoon baking soda
- For the green layer: 1 cup (30 g) fresh spinach leaves or 1/2 cup (15 g) fresh coriander leaves, tightly packed
- 2 tablespoons (30 ml) lemon juice
- For tempering: 2 tablespoons (30 ml) oil
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 2 tablespoons (30 g) grated fresh coconut (optional)
- 2 tablespoons (8 g) chopped fresh coriander for garnish
Instructions
- Prepare the steaming setup: Fill a large pot with 2 inches of water and bring to a simmer over medium heat. Grease a 7-inch round or 8-inch square cake pan with a little oil.
- Make the green paste: In a blender, combine the spinach (or coriander) with the lemon juice and 2 tablespoons of water. Blend into a smooth puree. Set aside.
- Make the yellow batter: In a large bowl, mix the gram flour, semolina, yogurt, water, ginger-chili paste, sugar, salt, and turmeric. Whisk until smooth and lump-free. The batter should be thick but pourable—add 1-2 tablespoons more water if it feels too stiff. Let it rest for 10 minutes.
- Divide the batter: Pour half of the yellow batter (about 1 cup) into a separate bowl. Add the green puree to this half and mix well. You now have two batters.
- Add the leavening: Just before steaming, add the fruit salt (or baking soda) to the yellow batter and stir gently. Do the same for the green batter. Work quickly—the batter will start to bubble.
- Layer the batters: Pour the yellow batter into the greased pan and spread it evenly. Gently pour the green batter over it. Do not stir; the layers will remain distinct.
- Steam: Place the pan in the pot, cover with a lid, and steam on medium heat for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid during the first 15 minutes.
- Cool and cut: Remove the pan from the steamer and let it cool for 10 minutes. Run a knife around the edges, then invert onto a plate. Cut into squares or diamonds.
- Prepare the tempering: Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the sesame seeds, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.
- Finish: Pour the hot tempering evenly over the dhokla pieces. Garnish with grated coconut and chopped coriander. Serve warm or at room temperature.
Tips
- Substitutions: If you don’t have fruit salt (Enos), use 1/2 teaspoon baking soda mixed with 1 teaspoon lemon juice. For a gluten-free version, replace semolina with rice flour, but reduce the water slightly and expect a denser texture.
- Consistency matters: The batter should be like a thick pancake batter—not too runny, or the dhokla will be dense and rubbery. If it’s too thick, add water a tablespoon at a time.
- Don’t overmix after adding the leavening: Fold gently just until incorporated. Overmixing deflates the air and makes the dhokla hard.
- Common mistake: Opening the lid during steaming causes the dhokla to sink. Keep the lid on until the time is up, and always check with a toothpick.
Serving Suggestions
Serve sandwich dhokla as a snack with green chutney (coriander-mint chutney) or sweet tamarind chutney. It also pairs well with a cup of masala chai. For a more filling meal, serve it alongside a bowl of hot dal or a simple yogurt salad. The dhokla is best enjoyed the same day, but it can be served at room temperature for picnics or lunchboxes.
Variations
- Spicy version: Add 1 teaspoon of finely chopped green chilies to the yellow batter and 1/2 teaspoon of red chili powder to the green layer for extra heat.
- Herb layer: Replace spinach with a mix of mint and coriander leaves for a refreshing flavor.
- Cheese twist: Sprinkle 1/2 cup (50 g) grated cheddar or paneer between the layers before steaming for a richer dhokla.
- No-steamer method: If you don’t have a steamer, use a large microwave-safe dish. Microwave on high for 5-7 minutes, checking at 5 minutes. The texture will be slightly softer.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 3-4 minutes or microwave on medium for 30-45 seconds. Avoid reheating in a dry oven, as it will dry out the dhokla. If you plan to freeze, wrap individual pieces in plastic wrap and place in a freezer bag for up to 1 month. Thaw overnight in the fridge and steam before serving. Always reheat leftovers to an internal temperature of 165°F (74°C) if you’re serving them after refrigeration.
Frequently Asked Questions
Can I make sandwich dhokla without yogurt?
Yes, you can substitute yogurt with an equal amount of buttermilk or a mixture of 3/4 cup water and 1 tablespoon lemon juice. The texture will be slightly less soft, but it will still work.
Why is my dhokla sticky or dense?
Sticky dhokla usually means it was undercooked or the batter was too thin. Dense dhokla often results from overmixing after adding the leavening or using too much water. Make sure to steam for the full time and use a thick batter.
Can I use all-purpose flour instead of gram flour?
You can, but the flavor and texture will change. Gram flour gives the characteristic nutty taste and soft crumb. If using all-purpose flour, add 1/2 teaspoon of turmeric for color and reduce the water by 2 tablespoons.
How do I make the layers more distinct?
Pour the green batter very slowly over the yellow layer using a spoon. Avoid pouring directly in the center; pour in a zigzag pattern. Do not shake the pan after pouring.
Is fruit salt the same as baking soda?
No. Fruit salt (like Enos) is a mixture of baking soda and citric acid, which reacts with liquid to produce carbon dioxide. Baking soda alone requires an acid (like lemon juice or yogurt) to activate. You can substitute 1/2 teaspoon baking soda + 1 teaspoon lemon juice for 1 teaspoon fruit salt.
Can I make this in a pressure cooker?
Yes, if your pressure cooker has a steaming rack. Add 2 cups of water to the cooker, place the pan on the rack, and steam without the pressure regulator (just the lid on) for 20-25 minutes. Do not use the pressure setting.
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