Sandwich dhokla are a colourful twist on Gujarati dhokla and are served as a farsan in a Gujarati thali . Tangy and vibrant green chutney is layered between two spongy white dhokla.
The dhokla batter for sandwich dhokla is a little bit different to usual – these are made with rice and urad dal, giving the dhokla a white colour. Khatta dhokla made with chana dal are yellow.
Now you can of course use instant dhokla mix to make these but the homemade version is easier than you’d think!
I make a pretty simple green chutney with fresh coriander and mint and then finish off with an aromatic tempering of curry leaves and chillies.
Recipe Tips for success
My recipe will give you perfectly spongy dhokla that are well risen and not dry.
The best batter texture and consistency should be slightly coarse and semi-thick. Smooth batter leads to chewy dhokla.
Sometimes the batter can deflate before steaming, so I portion out the batter and only add eno before steaming the one batch.
Cooking time can vary based on the size of your plate and thickness. For sandwich dhokla, aim for thinner dhokla than usual. For me, the ideal steaming time is about 10 minutes.
To prevent the dhokla sticking to your plate, I recommend cutting the dhokla in half so it’s easier to lift out.
Once you have created a sandwich, press down gently to stick the two layers together. A helpful tip is to use a rolling pin to press down evenly.
Take your time when cutting neat slices and clean your knife in between slices.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Dhokla ingredients:
- Rice – I use long grain rice.
- Urad dal- also known as safed adad daal.
- Sour yogurt – it’s important to use a sour yogurt made with live cultures to properly ferment the dhokla.
- Fruit salt (ENO) – if you’re lucky to have hot weather, your batter may have fermented well enough that you do not need ENO. You can also use bicarbonate of soda.
Serving Suggestion
Sandwich dhokla are not your average dhokla and deserve to be a part of your celebratory feast! They work well as a snack for Diwali , Navratri or Holi.
They’re also good with karak chai .
Storage
Store leftover sandwich dhokla in an airtight container and keep refrigerated for up to 1 day. I recommend serving the dhokla the day they are made to enjoy the taste and texture at its best.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Sandwich Dhokla
Equipment
- large pot or steamer
- Wide plates
Ingredients
Dhokla
- 1 cup rice
- ½ cup split urad dal safed adad daal
- 1 teaspoon salt
- ¼ cup sour yogurt
- 1 tablespoon oil to grease the plate/thali
- 1 teaspoon eno or baking soda
filling
- ½ cup green chutney
Tempering ( Vaghar )
- 2 tablespoon sesame seeds
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- 5-6 green chillies cut lengthwise
- 1 sprig curry leaves
- ½ teaspoon asafoetida hing
Garnish
- 3 tablespoon coriander
Instructions
- Clean and wash rice and urad daal then soak both together in a bowl in cold water for at least 8-10 hours or overnight.
- In the morning discard the water, grind the soaked rice and dal into a coarse paste adding just enough water. Don’t add too much water in the beginning, you can always add little water afterwards if you think the batter is too thick.
- The batter has to be the same consistency as the idli batter. Add yogurt, mix well and let it ferment for 6-7 hours in a warm place.
- Start heating water in a big pot.
- To the fermented batter add salt, mix then add eno and some lemon juice.
- Mix well, if the batter is too thick add little water.
- Mix the batter once again and pour thinly in a deep lightly greased plate.
- Steam over water about 8-10 minutes. Pierce with a knife- it should come out clean if cooked.
- Leave it to cool little.
- Cut one round in half, and gently lift away from the plate.
- Place one half dhokla piece upside down on a chopping board. Spread a thick layer of green chutney then place second half on top of the chutney.
- Gently press it down with a rolling pin, Cut into squares and set aside.
- Now prepare vaghar in a small pan by heating oil, add mustard and cumin seeds. Once they splutter add hing, curry leaves and green chillies and a few spoons of water.
- Let the mixture come to boil and turn off the heat.
- Pour the vaghar mixture on top of the dhokla pieces, garnish it with coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content. First published in may 2018.
Sandwich Dhokla
Equipment
- large pot or steamer
- Wide plates
Ingredients
Dhokla
- 1 cup rice
- ½ cup split urad dal safed adad daal
- 1 teaspoon salt
- ¼ cup sour yogurt
- 1 tablespoon oil to grease the plate/thali
- 1 teaspoon eno or baking soda
filling
- ½ cup green chutney
Tempering ( Vaghar )
- 2 tablespoon sesame seeds
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- 5-6 green chillies cut lengthwise
- 1 sprig curry leaves
- ½ teaspoon asafoetida hing
Garnish
- 3 tablespoon coriander
Instructions
- Clean and wash rice and urad daal then soak both together in a bowl in cold water for at least 8-10 hours or overnight.
- In the morning discard the water, grind the soaked rice and dal into a coarse paste adding just enough water. Don’t add too much water in the beginning, you can always add little water afterwards if you think the batter is too thick.
- The batter has to be the same consistency as the idli batter. Add yogurt, mix well and let it ferment for 6-7 hours in a warm place.
- Start heating water in a big pot.
- To the fermented batter add salt, mix then add eno and some lemon juice.
- Mix well, if the batter is too thick add little water.
- Mix the batter once again and pour thinly in a deep lightly greased plate.
- Steam over water about 8-10 minutes. Pierce with a knife- it should come out clean if cooked.
- Leave it to cool little.
- Cut one round in half, and gently lift away from the plate.
- Place one half dhokla piece upside down on a chopping board. Spread a thick layer of green chutney then place second half on top of the chutney.
- Gently press it down with a rolling pin, Cut into squares and set aside.
- Now prepare vaghar in a small pan by heating oil, add mustard and cumin seeds. Once they splutter add hing, curry leaves and green chillies and a few spoons of water.
- Let the mixture come to boil and turn off the heat.
- Pour the vaghar mixture on top of the dhokla pieces, garnish it with coriander.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Gujarati vaghareli khichdi is a simple yet flavourful twist on the classic khichdi, made with a fragrant tempering (tadka) of whole spices. Perfect for when you need an easy, one-pot meal, this dish brings together warm spices, rice, and lentils.
I make this vaghareli khichdi whenever I want a dinner that is quick to make with few ingredients. In my opinion, khichdi is one of the ultimate Gujarati comfort foods – it’s homely, light and only mildly spiced. It means that I can pair it with more robust pickles like raiti gor keri nu athanu or Gujarati lasan ni chutney
This recipe goes beyond the plain Gujarati khichdi that is made simply with rice and lentils – the kind my Mum would make me when I got sick. During cooking, I add a tempering of whole spices that add deep, layered flavours.
It’s pretty easy to make too – the only things to watch out for is getting the correct texture. I’ve found that a ratio of 2 parts rice to 1 part lentils works best. Also, I find adding plenty of water to the pot (more than you think you’d need) prevents the khichdi from becoming dry and lumpy.
If I want to transform it into a full meal, I make a Gujarati thali with ringan batata nu shaak and a sweet and tangy Gujarati kadhi . A big dollop of homemade ghee is a given!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
- Tuvar dal (split pigeon peas) – usually khichdi is prepared with either tuvar dal or split moong dal and it really comes down to preference. I like that tuvar dal holds its shape ever so slightly and adds creaminess and nuttiness to the khichdi.
- Rice – traditionally short-grain rice is used but I think that most households will only stock one type of rice. I always use good quality basmati rice which works fine for this recipe.
- Oil – I use olive oil for the majority of my recipes but neutral oils work too. I always make sure the oil is hot before adding the whole spices to allow them to crackle and bloom.
- Whole spices – whole spices infuse the oil with flavour. Mustard seeds are the backbone of this tempering. Cloves and cinnamon bring warmth, bay leaves add earthiness, red chillies offer a dry heat, and black peppercorns contribute a mild bite.
- Spice powders – vaghareli khichdi is meant to be mildly spiced so I only use red chilli and turmeric powder. I also use a pinch of hing (asafoetida). This helps replicate the savoury depth that usually comes from onions or garlic, especially as this recipe is without onion-garlic.
- Water – the amount of water you need to add depends on whether you use an electric pressure cooker or stove top pressure cooker. Electric seems to take more. Also on the quality and brand of rice you use. It’s all about trial and error.
Storage
Leftovers keep well and can be stored for up to 3 days in the fridge.
Khichdi can often become lumpy after cooling. To combat this, I just heat gently on the stove with water until it loosens up.
It will freeze well too for up to 3 months.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vaghareli Khichdi
Equipment
- 1 Pressure cooker or Instant Pot
Ingredients
- 1 cup tuver dal split pigeon peas
- 2 cup rice
- 3 tablespoon oil
- 1 teaspoon mustard seeds rai
- ½ teaspoon hing
- 1 tablespoon whole spices cloves, cinamon sticks, bayleaves, red chillies, whole black peppers,
- 2 tablespoon salt
- 1 tablespoon red chilli powder
- 1 teaspoon tumeric powder
- 6 cup water more or less
Instructions
- Wash rice and dal together thoroughly with clean water.
- In a pressure cooker heat oil and add all the whole spices.
- Add mustard seeds and once they splutter add hing.
- Then add rice and tuvar dal and saute for 2-3 minutes.
- Pour in water, and mix well and deglaze the bottom of the pan.
- Add red chilli powder, turmeric powder and salt.
- Give it a good stir, close the cooker lid and cook for 3 whistles or 5 minutes on high pressure in instant pot.
- Allow the pressure to release naturally.
- Remove the lid, mix the khichdi. If khichdi is too thick, add water to loosen it.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in May 2011.
