Instant Sandwich Dhokla is a quick, soft, spongy, and delicious Gujarati farsan made with rava (semolina). Traditional sandwich dhokla is prepared using a fermented rice and dal batter, which requires soaking, grinding, and fermentation, making the process time-consuming.
In this recipe, I’m sharing an instant version of Sandwich Dhokla that can be prepared without fermentation. I have layered the dhokla with a spicy and flavorful garlic chutney, which adds a delicious twist and enhances the overall taste.
I’ll also share the perfect ingredient ratio and useful tips to help you make neat layers and achieve soft, spongy, and jalidar dhokla on your very first attempt. This easy recipe is perfect for breakfast, snacks, or as a Gujarati farsan.
Give this recipe a try and enjoy soft, spongy dhokla with a delicious and spicy garlic chutney filling.
The key to making instant sandwich dhokla at home are
- Firstly, I made this dhokla instantly using rava (semolina). The batter plays a critical role in making soft and spongy dhokla. I use sour buttermilk to prepare the batter, but you can use curd instead. The consistency of the batter should be medium-thick and ribbon-like when poured. Do not make the batter too thin, otherwise the dhokla will not puff up properly.
- Secondly, I added garlic chutney to give the dhokla a delicious and slightly spicy flavor. You can also use green chutney instead of garlic chutney if you prefer.
- Lastly, I added ENO to make the dhokla soft and spongy. You can use baking soda instead of ENO. Steam the dhokla over a medium-high flame and avoid steaming it on low flame. Dhokla tastes best when served hot and topped with flavorful tempering.
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Ingredients
For instant dhokla batter
- 2 cup rava
- Salt to taste
- 3 cup buttermilk or 1 cup curd
- 2 tbsp oil
- 1.5 tsp eno fruit salt
- Some red chill powder
- Some balck pepper powder
For garlic chutney
- 12-13 garlic cloves
- 2 tbsp kashmiri red chilli powder
- 1 tomato
For dhokla tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- Pinch of hing
- Some curry leaves
- 2 chopped green chilli
Instructions
For the Dhokla Batter
- In a mixing bowl, add 2 cups of rava, salt to taste, and 3 cups of buttermilk. Mix well and prepare a medium-thick batter with a ribbon-like pouring consistency.
- Cover and let the batter rest for 15 minutes.
For the Garlic Chutney
- In a mixer jar, add 12–15 garlic cloves, 2 tbsp Kashmiri red chilli powder, and 1 tomato. Grind until smooth.
- Garlic chutney is ready. Keep it aside.
For the Sandwich Dhokla
- Divide the prepared batter into two bowls with 1 cup of batter in each bowl, and add ½ cup of batter to another bowl.
- Add 4 tbsp of garlic chutney to the bowl containing ½ cup of batter and mix well. Keep it aside.
For the First Layer
- Preheat the steamer and grease the dhokla mould with oil.
- Take 1 cup of plain batter and add ½ tsp Eno fruit salt and 1 tsp lemon juice. Mix well. The batter will become frothy.
- Immediately pour the batter into the greased mould and steam in the preheated steamer for 5 minutes.
For the Second Layer
- Take the ½ cup of garlic chutney-mixed batter and add ½ tsp Eno fruit salt and 1 tsp lemon juice. Mix well.
- Pour the batter over the first dhokla layer and spread it evenly.
- Steam for another 5 minutes.
For the Third Layer
- Take 1 cup of plain batter and add ½ tsp Eno fruit salt and 1 tsp lemon juice. Mix well.
- Pour the batter over the garlic chutney layer and spread it evenly.
- Steam the dhokla on high flame for 15 minutes, or until cooked through.
For Tempering
- Once the dhokla is steamed properly, let it cool slightly and then demould it.
- Cut the dhokla into pieces.
- Heat 2 tbsp oil in a tadka pan. Add 1 tsp mustard seeds, 1 tsp sesame seeds, a pinch of hing, some curry leaves, and 2 chopped green chillies.
- Sauté for a few seconds and pour the tempering over the dhokla.
- Garnish with fresh coriander leaves.
Notes
- The quantity of curd should be half the quantity of rava.
- The batter should have a medium-thick, ribbon-like pouring consistency.
- The garlic chutney should have a thick consistency. Do not add water while grinding it.
- Eno helps make the dhokla soft and spongy. You can use baking soda instead of Eno.
- Steam the dhokla on high heat. Do not steam it on low heat.