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Sandwich dhokla | Instant sandwich dhokla | dudhi na dhokla | lauki dhokla

Sandwich dhokla is one of the popular farsan (snacks) from Gujarati cuisine. Typically sandwich dhokla recipe is prepared from fermented batter, but this recipe is an alternative and prepared dhokla from dudhi (lauki / bottle gourd), rava, or semolina and curd. This dhokla is healthy and does not need fermentation like the regular dhokla. With a little planning, breakfast or dinner can be made it quickly. Do try this!

The key to making instant sandwich dhokla at home are

  • Firstly, Grind dudhi (lauki) into a fine paste, also add some curd while grinding the mixture helps to retain the green color of the paste.
  • Dhokla batter, grinded dudhi (lauki) paste and rava should be in equal amounts. Also, the batter should be medium thick and pouring consistency so do not add more water while preparing the batter.
  • For soft and fluffy dhokla, I have added ENO fruit salt which can be easily replaced with baking soda if you wish to.
  • I have steamed the dhokla on the steamer, you can use kadai or steel vessel instead of it. Also, preheating steamer and kadai helps to make spongy dhokla.
  • Spread some tempering on cooked dhokla to enhance its flavor and taste.
  • Lastly, the sandwich dhokla tastes great when it is served immediately.
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Recipe Video

Sandwich dhokla

Sandwich dhokla | Instant sandwich dhokla | dudhi na dhokla | lauki dhokla

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 20 minutes
Total Time 50 minutes
Course Snack
Cuisine Indian
Servings 6 servings


For dudhi (lauki paste)

  • 1 cup dudhi - lauki pieces
  • 4-5 spicy green chilli
  • 1 inch ginger
  • 1 cup coriander leaves
  • 1 cup curd

For green layer of dhokla batter

  • 2 cup dudhi - lauki paste
  • 2 cups fine rava
  • Salt to taste
  • 2 tbsp sugar
  • 2 tbsp oil
  • 4 tbsp water or as required
  • ½ + ½ tsp ENO fruit salt

For red layer of dhokla batter

  • 12-13 garlic cloves
  • 1.5 tbsp Kashmiri red chilli powder
  • 1 to mato
  • Salt to taste
  • 1 cup rava
  • ½ cup curd
  • Salt to taste
  • 1 tbsp oil
  • 2 tbsp water or as required
  • ¼ tsp ENO fruit salt

For tempering

  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 1 tbsp white sesame seeds
  • Pinch of hing
  • 2 chopped green chilli
  • 6-7 curry leaves


  • In a mixture jar, add 1 cup dudhi pieces, green chili, ginger, coriander leaves, and curd. Grind it into a smooth paste.
  • Now in a measure grinded paste with a cup and add it to the mixing bowl.
  • Then add an equal amount of rava into the measured grinded paste.
  • Also add salt, sugar, and oil. mix well.
  • Then add some water and make thick and pouring batter for dhokla.
  • Cover and rest batter for 15-20 minutes.
  • Now in a mixture jar, add garlic cloves, kahsmiri red chili powder, tomatoes, and salt. Grind it. Garlic paste is ready.
  • For a red layer of dhokla, in a mixing bowl add rava, curd, salt, 4 tbsp garlic chutney, and oil. mix well.
  • add the required batter and make a thick and flowing batter for dhokla.
  • Now divide the green batter into equal parts with a measuring cup or bowl. For the upper and lower layer, and ½ cup batter from the red layer dhokla batter.
  • Then add eno fruit salt and some water into the first layer of dhokla. Mix into batter.
  • Pour dhokla batter into grease mould.
  • The steam first layer of dhokla on a pre-heated steamer for 5 minutes on high flame.
  • Now add eno into the chutney layer and mix well.
  • Spread chutney layer on first steam dhokla layer. Steam chutney layer for 5 minutes on high flame.
  • Then add eno into the last layer of dhokla and mix well.
  • Spread the third layer of dhokla on the chutney layer. Sprinkle some black pepper powder on it.
  • Cover and steam dhokla for 10-12 minutes on medium-high flame.
  • When dhokla is properly steamed, take it out from the steamer and cool down completely.
  • De mould sandwich dhokla and cut it into pieces.
  • For tempering, in a pan, add oil, mustard seeds, white sesame seeds, hing, curry leaves, and chopped green chili. Sauté for a minute and add on dhokla.
  • Instant sandwich dhokla is ready to serve with chutney.


  • Coriander leaves give green color to dhokla.
  • Grind lauki paste with curd helps to retain the green color of the paste.
  • Measure grinded paste with any cup or bowl.
  • The quantity of rava and grinded paste should be equal.
  • Do not add more water to the batter
  • Dhokla batter should be thick and pouring.
  • Rest batter minimum of 15 minutes so rava puffs up.
  • Steam dhokla on high flame. Do not steam it on low flame
  • Dhokla tastes great when it is served hot.
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