Sandwich dhokla is a soft, spongy steamed snack from Gujarat, India, made from a batter of chickpea flour (besan) and semolina, layered with a spicy green chutney and a sweet-tangy tamarind chutney, then steamed until fluffy. It’s a popular street food and teatime treat that’s naturally gluten-free (if you use gluten-free semolina) and vegan. The combination of textures—the airy dhokla, the crisp chutneys, and the tempering of mustard seeds and curry leaves—makes it a satisfying bite that’s both savory and slightly sweet.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1/2 cup (80 g) fine semolina (sooji/rava)
- 1/2 cup (120 ml) plain yogurt, whisked (use plant-based yogurt for vegan)
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon ginger-green chili paste (or 1 tbsp finely grated ginger + 1 green chili, minced)
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1 teaspoon fruit salt (like Eno) or 1/2 teaspoon baking soda + 1 teaspoon lemon juice
- For the green chutney: 1 cup (30 g) fresh cilantro, 1/4 cup (15 g) mint leaves, 1 green chili, 1/2 inch ginger, 1 tablespoon lemon juice, 1/2 teaspoon sugar, salt to taste, and 2-3 tablespoons water
- For the tamarind chutney: 1/4 cup (60 g) tamarind paste, 2 tablespoons jaggery or brown sugar, 1/2 teaspoon roasted cumin powder, 1/4 teaspoon red chili powder, 1/2 cup (120 ml) water
- For tempering: 2 tablespoons oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 8-10 curry leaves, 2 green chilies (slit), 1/4 teaspoon asafoetida (hing)
- For garnish: 2 tablespoons grated fresh coconut (optional), 2 tablespoons chopped cilantro
Instructions
- Make the green chutney: In a blender, combine cilantro, mint, green chili, ginger, lemon juice, sugar, salt, and 2-3 tablespoons water. Blend to a smooth paste. Transfer to a bowl and set aside.
- Make the tamarind chutney: In a small saucepan, combine tamarind paste, jaggery, cumin powder, red chili powder, and water. Simmer over medium heat for 5-7 minutes until slightly thickened. Let cool.
- Prepare the dhokla batter: In a large bowl, mix chickpea flour, semolina, yogurt, water, ginger-green chili paste, turmeric, sugar, and salt. Whisk until smooth, with no lumps. The batter should be thick but pourable, like pancake batter. Add a little more water if needed. Let it rest for 15 minutes.
- Meanwhile, prepare your steamer: Fill a large pot with 2 inches of water and bring to a boil. Grease a 9-inch round or square cake pan (or a thali) with a little oil.
- After the batter has rested, add the fruit salt (or baking soda + lemon juice) and stir gently. You’ll see bubbles form.
- Pour the batter into the greased pan. Place the pan into the steamer, cover with a lid, and steam on medium heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid too often.
- Let the dhokla cool in the pan for 5 minutes. Then run a knife around the edges and invert onto a plate. Cut into squares or rectangles.
- To assemble the sandwich dhokla: Take one piece of dhokla, spread a thin layer of green chutney on top, then a thin layer of tamarind chutney. Place another piece of dhokla on top to make a sandwich. Repeat with the remaining pieces.
- Prepare the tempering: Heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, green chilies, and asafoetida. Sauté for 30 seconds.
- Pour the tempering evenly over the assembled dhokla sandwiches. Garnish with grated coconut and cilantro. Serve warm or at room temperature.
Tips
- If you don’t have fruit salt (Eno), use 1/2 teaspoon baking soda mixed with 1 teaspoon lemon juice. Add it just before steaming; don’t overmix.
- The batter should be slightly thick; if it’s too runny, the dhokla will be dense. If it’s too thick, add a tablespoon of water at a time.
- Make sure the steamer is hot and boiling before you add the batter. If you steam on low heat, the dhokla will become hard.
- For a gluten-free version, ensure your semolina is certified gluten-free (or replace with rice flour). The texture will be slightly different but still good.
Serving Suggestions
Serve sandwich dhokla as a snack with a side of more green chutney and a cup of hot masala chai. It also works well as a light breakfast or lunchbox item. For a more filling meal, serve with a simple cucumber and tomato salad.
Variations
- Add a layer of grated carrots or finely chopped bell peppers between the dhokla layers for extra crunch and color.
- For a richer version, spread a little ghee (clarified butter) on the dhokla before assembling.
- Make a spicy version by adding more green chilies to the green chutney or a pinch of cayenne to the batter.
- Instead of steaming a single large cake, pour the batter into small muffin cups to make individual dhokla bites—reduce steaming time to 10-12 minutes.
Storage and Reheating
Sandwich dhokla is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 3-4 minutes or microwave on high for 20-30 seconds. The texture may become slightly denser after refrigeration, but the flavor remains good. Do not freeze, as the dhokla will become mushy.
Frequently Asked Questions
Can I make sandwich dhokla without semolina? Yes, replace the semolina with an equal amount of rice flour or all-purpose flour. Rice flour will make it slightly grainier; all-purpose flour will make it softer but not gluten-free.
Why is my dhokla sticky or dense? This usually happens if the batter is too thin or if you steamed it on low heat. Make sure the steamer is at a rolling boil before adding the batter, and steam on medium-high heat. Also, don’t overmix after adding the leavening agent.
Can I use store-bought chutneys? Absolutely. If you’re short on time, use store-bought green chutney and tamarind chutney. Just make sure they are thick enough to spread, not too runny.
Is sandwich dhokla healthy? It’s a steamed snack, so it’s lower in fat than fried snacks. Chickpea flour provides protein and fiber. However, the chutneys and tempering add some sugar and oil, so enjoy it in moderation.
Can I make the batter ahead of time? You can mix the dry ingredients and wet ingredients separately and combine them an hour before steaming. But once you add the fruit salt, you must steam immediately, or the batter will deflate.
What if I don’t have a steamer? Use a large pot with a lid. Place a small heatproof bowl or a trivet at the bottom, put the dhokla pan on top, and add water up to the bottom of the pan. Cover and steam as directed.
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