Sandwich Dhokla (Steamed Gujarati Snack with Green Chutney Layer)
A classic Gujarati steamed snack made from two soft white semolina (suji) layers sandwiched around a vivid green coriander-mint chutney. Vegan and ready in 30 minutes.
Equipment
- Steamer (large pot with lid and elevated rack)
- 8-inch round or square cake tin (dhokla thali)
- Mixing bowls
Ingredients
Suji Batter (Both Layers)
- 2 cups fine semolina suji / rava
- 1 cup plain yogurt or coconut yogurt for vegan
- ½ cup water plus more as needed
- 2 tsp ginger-green chilli paste
- 1 tsp salt
- 2 tsp sugar
- 2 tsp Eno fruit salt 1 tsp per layer, added just before pouring; divided
- 2 tsp oil divided
Green Chutney Filling
- 1 cup fresh coriander leaves tightly packed
- ¼ cup fresh mint leaves
- 1 green chilli
- 1 tsp lemon juice
- 1 tsp sugar
- Pinch of salt
- 2–3 tbsp water
Tempering (Tadka)
- 2 tbsp oil
- 1 tsp mustard seeds
- 10–12 curry leaves
- 2 green chillies slit
- 2 tbsp water
- 1 tsp sugar
Garnish (optional)
- Fresh coriander leaves
- 2 tbsp grated fresh coconut
Instructions
Prepare
- Blend all chutney ingredients to a thick paste. Set aside.
- Mix suji batter: combine semolina, yogurt, water, ginger-chilli paste, salt, and sugar. Rest 5 minutes. Divide into two equal portions.
Steam the Bottom Layer
- Heat the steamer over high heat. Grease the tin well.
- Add 1 tsp Eno to the first portion of batter, stir once, and pour into the greased tin. Steam for 7–8 minutes until set and a toothpick comes out clean.
- Remove from steamer, rest 2 minutes. Spread green chutney evenly over the entire surface.
Steam the Top Layer
- Add 1 tsp Eno to the second portion of batter, stir once, and pour over the chutney layer.
- Steam on medium-high for 10–12 minutes until the top looks dry and a skewer comes out clean.
- Switch off heat. Leave covered in steamer for 5 minutes. Remove and rest 2–3 minutes before cutting.
Temper and Serve
- Cut into squares or diamonds with a sharp knife.
- Heat oil in a small pan. Add mustard seeds; once they splutter, add curry leaves and green chillies and sizzle for 30 seconds. Add water and sugar, stir, and pour over the dhokla pieces.
- Garnish with fresh coriander and grated coconut. Serve warm.
Notes
Wait for the full 5-minute rest inside the covered steamer before cutting: this is what gives you clean, intact layers.
Chutney must be thick (paste consistency). A runny chutney will seep into the layers during steaming and the green stripe will disappear.
Make-ahead: mix batter (without Eno) up to 8 hours ahead. Refrigerate covered. Bring to room temperature and add Eno just before steaming.
Storage: refrigerate in an airtight container for up to 2 days. Reheat by steaming for 3–4 minutes or microwave loosely covered for 45 seconds.
To keep fully vegan: use coconut yogurt in the suji batter.
Tried this recipe?Let us know how it was!