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.