Monday, August 11, 2014

Sandwich Dhokla

I have become a fan of a Gujarati cook show that I watch on one of Indian TV channels here and I record the shows for future reference. It is a vegetarian show and most of the recipes are unique or the cooks give an interesting twist to a regular dish. I never miss a show and in the process had noted down a few dhokla recipes earlier. I somehow forgot that fact when looking for ideas for this "dhokla" based marathon week and realized too late that I had better choices. 
This soft and spongy sandwich dhokla comes from that show and the viewers of the show wanted to see how thinly sliced dhokla sandwich can be made with out the filling spreading all over. The chutney which is sandwiched between the two thin slices of dhokla is kept on the thicker side and for an even distribution, actually the chef used a rolling pin. 

I have seen over the web, sweet chutney / paneer slices used in sandwich dhokla recipes but the chef used only a green chutney for this mess-free sandwich dhokla recipe. The green chutney was prepared thick by grinding cilantro leaves, green chillies, salt and a small quantity of dalia and peanuts.The rice and urad dal for the batter are used in 2:1 ratio just like the idli batter.
Ingredients: (4 - 6 servings)
1 cup rice (I used sona masuri rice but idli rice / extra long grain kind can be used.)
1/2 cup urad dal / skinned black gram
1/4 - 1/2 tsp citric acid crystals
Salt to taste
1/4 tsp of baking soda + 1 to 1.5 tsp baking soda
1 tsp oil + 4 - 6 tsp oil 
(The second set of baking soda and oil quantities mentioned above depend upon the quantity of fermented batter.)
About 1 - 1.5 cup of thick green chutney
Ingredients for seasoning:
2 tbsp oil
1/2 tsp mustard seeds
1 tsp sesame seeds
1/4 tsp asafoetida powder1 tbsp minced cilantro
* Wash rice and urad dal in two exchanges of water and drain. Then soak the rice and dal in water for about 3 - 4 hours. Take care that the rice mixture is submerged in the water through out the soaking period. In short, soak the mixture in plenty of water. 
* Drain water used for soaking. Grind the mixture into a thick, slightly coarse batter, adding only as much water as needed. I ground my mixture in wet grinder.
* Add citric acid, salt, 1/4 tsp baking soda and 1 tsp oil to the ground batter and mix well.
* Leave it to ferment in a warm place overnight or for about 8- 10 hours. Please note that in Indian kind of tropical climate, fermentation may take less time, especially during summers.

* Keep your steamer / pressure cooker ready for steaming by pouring water in the base and turning on the heat. Grease a thali (stainless steel plate with high edges) / circular cake tin of about 6- 7 inches in diameter.
* In the morning, we add oil and baking soda to the fermented batter again but we do it in batches instead of dumping them at once to the entire quantity of fermented batter. We are going to steam dhokla in batches and we want the action of baking soda not lost in the waiting process. And so we are going to deal with a small quantity of fermented batter at a time. Transfer about a cup of fermented batter to a mixing bowl.

* Add about a tsp of oil and 1/4 baking soda to a small bowl and mix well.

* Add it to the 1 cup fermented batter. Mix quickly with a spoon and you will start noticing the effervescence.
* Pour the batter into the greased plate and shake the plate clockwise gently so that the batter is spread uniformly.
* Here we are looking for thin dhoklas but not the chunky ones and so the batter should be spread in a thin layer. It is spread so thinly that in the below picture, you can notice the bottom of the dish near that arrow mark.
* Put the plate in the steamer / cooker base and cover with the lid. Don't put the whistle on if using a pressure cooker.
* Steam on medium flame for about 15 - 20 minutes or until a knife / toothpick inserted at the center comes out clean.
* Cool the steamed dhokla slightly, gently run a knife around the edges and unmold it. Cut the disc into two equal halves.
* Spread thick coriander chutney evenly on one side of the half portion.
* Place the rough side of another dhokla piece on it. Gently roll using a rolling pin. 
I actually steamed 2 thin discs and so spread chutney on one and placed the other disc on it and cut into squares. I forgot to take the pictures when I made the thin discs and so again when I made a thick disc, i just took the pictures to give an idea.
* Cut the disc into square / diamond shaped pieces.
* Heat oil in a small pan and add mustard seeds and sesame seeds. When mustard seeds start to crackle, add asafoetida and turn off the stove.
* Pour this mixture over the dhokla evenly, garnish with minced cilantro and serve.

This is my entry for BM #43 under the theme "dhoklas".
Check here to know what other marathoners are cooking.



  1. wow such an attractive sandwich dhokla :) looks fantastic !!

  2. Never seen such wonderful blend of sandwich with Dhokla. Excellent preparation.

  3. These dhoklas are sold like hot cakes here in Gujarat. .but rolling the is new to me. .never seen that before.
    Whatever I love the colour of the chutney which is so very Gujju and the dhoklas which have been made perfectly.

  4. Nice and creative idea.....

    Food Fun Freak

  5. Suma, what a wonderful effort to show us this beautiful looking dhokla!..simply love the pictures...had I known you had so many dhokla recipes, would have had this theme long back..:)..

  6. Interesting and superb idea... Love the sandwich completely...

  7. Very creative. Amazing and nice explanation

  8. Am in love with this sandwich dhoklas, such a beautiful dish.

  9. What an interesting sandwich with dhokla. Love the way these are made.

  10. Kind of like idli in dhokla form. Very nicely presented.

  11. this sandwich version must be such a delicious twist from the normal ones

  12. Very interesting to roll the dhokla for a thinner version.

  13. How can i replace citric acid crystals with any other food substitute

  14. Great Gujarati recipe and fabulous presentation. I will come back with my modified version of this recipe.