About Sandwich Dhokla
Dhokla is a popular vegetarian dish from Gujarat that is commonly enjoyed as a breakfast, snack, or appetizer. Traditionally, it is prepared using a fermented batter made from rice and split chickpeas or besan. This instant version is made with semolina (rava) and features a delicious layer of fresh garlic chutney in the middle, making it soft, spongy, flavorful, and easy to prepare.
Ingredients
- 1½ cups semolina (regular rava)
- 1 cup sour curd (dahi)
- 1 tsp sugar
- 1–1½ tsp salt
- Eno fruit salt (½ tsp Eno = ½ tsp baking soda + 1 tbsp lemon juice; vinegar may also be used)
- 1 cup water
- 1 tbsp oil
Garlic Chutney
- 7–8 large garlic cloves
- 1 tbsp Kashmiri chilli powder (or hot chilli powder if desired)
- ½ tsp salt
- ½ tsp sugar
Tadka
- 1–2 tbsp oil
- 1 tsp sesame seeds
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 8–10 curry leaves
- Pinch of hing (asafoetida)
- Fresh coriander leaves
Instructions
Prepare the garlic chutney by crushing the garlic using a mortar and pestle.
Add Kashmiri chilli powder, salt, and sugar.
Add a little water and mix into a smooth paste. Keep aside.
Combine the semolina, curd, and water in a mixing bowl.
Whisk well until smooth and let the batter rest for 10–15 minutes.
After resting, add sugar and salt.
If the batter is too thick, add a few teaspoons of water.
The batter should have a thick pouring consistency.
Add oil and mix well.
Divide the batter into three portions:
- First bowl – bottom layer
- Second bowl – top layer
- Remaining batter – middle garlic chutney layer
Grease a deep steel plate or steaming container.
Heat water in a steamer or pressure cooker (without the whistle).
Add ½ tsp Eno fruit salt with a little water to the first bowl of batter and mix immediately.
Pour into the greased plate and tap gently to remove air bubbles.
Steam for 6 minutes over medium-high heat.
Mix the prepared garlic chutney into the remaining batter.
Add ¼ tsp Eno fruit salt with a little water, mix immediately, and pour over the steamed first layer.
Check if additional water is required in the steamer.
Steam the first two layers for another 5 minutes.
Mix ½ tsp Eno fruit salt with the final bowl of batter and pour it over the chutney layer.
Spread evenly.
You may sprinkle black pepper powder and red chilli powder on top if desired.
Steam the layered dhokla for 7–8 minutes.
Insert a toothpick into the centre. If it comes out clean, the dhokla is fully cooked.
Allow it to cool.
Cut into squares using a lightly greased knife for smooth edges.
Prepare the tempering by heating oil.
Add mustard seeds.
Once they splutter, add sesame seeds and cumin seeds.
When the cumin changes colour, switch off the heat and add hing and curry leaves.
Pour the tempering evenly over the dhokla.
Garnish with fresh coriander leaves.
Serving Suggestion
Your soft, spongy, and flavorful Sandwich Dhokla with Garlic Chutney is ready to serve.
Enjoy!
SPICE LEVEL: 🌶
