Sandwich dhokla is a steamed Gujarati snack made from two layers of soft, spongy chickpea (besan) batter with a spiced green chutney and a savory filling sandwiched in between. Unlike fried snacks, it’s steamed, which keeps it light and airy while still being satisfying. This version gives you the classic dhokla texture with a flavorful middle layer, and we’ve also broken down the calories per serving so you know exactly what you’re eating.
Ingredients
- 1 cup (120 g) besan (gram flour)
- 1/4 cup (60 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt
- 1 tsp (5 g) fruit salt (Enos) or 1/2 tsp baking soda
- 1 tbsp (15 ml) oil, for greasing and tempering
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds
- 2 green chilies, slit lengthwise
- A few curry leaves
- 2 tbsp (30 g) fresh cilantro, chopped, for garnish
- 1/2 cup (120 g) grated carrot or finely chopped cabbage (for the filling)
- 1/2 cup (120 g) grated paneer or crumbled tofu (for the filling)
- 2 tbsp (30 g) green chutney (cilantro-mint)
- 1/4 cup (60 ml) water for steaming
Instructions
- In a large bowl, mix besan, yogurt, water, turmeric, sugar, and salt. Whisk until smooth, with no lumps. The batter should be thick but pourable—add a little more water if needed. Let it rest for 10 minutes.
- Meanwhile, prepare the filling: in a small bowl, combine grated carrot (or cabbage) with paneer or tofu. Mix well and set aside.
- Grease a 7-inch round or square steaming dish with oil. Set it in a steamer or a large pot with a rack, and add 1/4 cup water to the pot. Bring the water to a boil over medium heat.
- Just before steaming, add the fruit salt (or baking soda) to the batter and stir gently. You’ll see bubbles form. Immediately pour half the batter into the greased dish and spread evenly.
- Place the dish in the steamer, cover, and steam for 5 minutes over medium heat. The dhokla should be set but not fully cooked.
- Remove the dish from the steamer (careful, it’s hot). Spread the green chutney over the cooked layer, then top with the filling mixture.
- Pour the remaining batter over the filling, spreading it gently to cover. Return the dish to the steamer, cover, and steam for another 10–12 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, remove the dish and let it cool for 5 minutes. Then cut into squares or diamonds.
- For the tempering, heat oil in a small pan. Add mustard seeds, sesame seeds, green chilies, and curry leaves. Let them splutter for a few seconds, then pour this tempering over the dhokla.
- Garnish with cilantro and serve warm or at room temperature.
Tips
- Fruit salt vs. baking soda: Fruit salt (like Eno) gives a lighter, fluffier texture. If using baking soda, reduce it to 1/2 tsp and add 1 tsp lemon juice to activate it.
- Consistency of batter: The batter should be like a thick pancake batter—not too runny or the layers will merge. If it’s too thin, add a tablespoon more besan.
- Don’t overmix after adding leavener: Stir just until combined; overmixing deflates the air bubbles and makes the dhokla dense.
- Steaming time: Check at 10 minutes. If the top is still sticky, steam for 2 more minutes. Oversteaming makes it rubbery.
Serving Suggestions
Serve sandwich dhokla with extra green chutney or tamarind chutney for dipping. It pairs well with a cup of masala chai or as a light lunch with a side salad. For a more filling meal, serve with a bowl of dal or yogurt.
Variations
- Vegetable sandwich dhokla: Add finely chopped bell peppers, onions, and tomatoes to the filling for extra crunch.
- Spicy version: Add 1/2 tsp red chili powder or a pinch of cayenne to the batter for heat.
- Herb dhokla: Mix 2 tbsp of finely chopped mint or spinach into the batter for a green hue and earthy flavor.
- No-filling version: If you’re short on time, skip the filling and just steam the batter in one layer, then cut and temper.
Storage and Reheating
Store leftover sandwich dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 2–3 minutes or microwave on high for 30 seconds. If you prefer a crispy exterior, pan-fry the pieces in a little oil for 1–2 minutes per side. Do not leave dhokla at room temperature for more than 2 hours.
Frequently Asked Questions
1. How many calories are in one piece of sandwich dhokla?
One serving (about 2 pieces, roughly 1/4 of the recipe) contains approximately 180–220 calories. The exact count depends on the filling and the amount of oil used in tempering. Using tofu instead of paneer lowers the calorie count by about 30–40 calories per serving.
2. Can I make sandwich dhokla without a steamer?
Yes. Place a heatproof plate or rack inside a large pot with a tight-fitting lid. Add water to the pot (about 1 inch deep), bring to a boil, and place the dhokla dish on the rack. Cover and steam as directed.
3. Why is my dhokla sticky or dense?
Sticky dhokla usually means it’s undercooked—steam a few minutes longer. Dense dhokla often results from overmixing the batter after adding the leavener or using too much water. Make sure the batter is thick and stir gently.
4. Can I use whole wheat flour instead of besan?
Whole wheat flour will change the texture significantly—it will be denser and less spongy. You can replace up to half the besan with whole wheat flour, but the flavor and texture will differ. For best results, stick to besan.
5. Is sandwich dhokla gluten-free?
Yes, if you use certified gluten-free besan (gram flour) and ensure your fruit salt is gluten-free. Most besan is naturally gluten-free, but check the label to be safe.
6. Can I freeze sandwich dhokla?
Yes, you can freeze it for up to 1 month. Wrap the cooled pieces in plastic wrap and place in a freezer-safe bag. Thaw in the refrigerator overnight, then steam for 5 minutes to refresh.
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