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Sandwich dhokla

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

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Resting time 20 mins
Total Time 50 mins
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.