I thought Sandwich Dhokla was a joke when I first heard of it. Like, excuse me? Dhokla… as a sandwich? What’s next—idli tacos?

But then, one fateful Sunday, I saw my cousin post this ridiculous looking snack on her stories—three layers of spongy dhokla, with chutney in the middle and this sizzling tadka drizzled over it like it was runway ready. And I was like: Oh. I want that. Immediately.

So, naturally, I decided to make it myself.

At 8:42 PM. On a weeknight. While I was already hangry and wearing pajamas from 2019.

Because I make good choices.

Wait, What Even Is Sandwich Dhokla?

If you’re new to this Gujarati magic, Sandwich Dhokla is basically:

  • A soft, spongy, steamed snack made from fermented batter (usually a mix of semolina and curd).
  • Layered like a sandwich—with green chutney in the middle and two stacks of dhokla holding it together.
  • Topped with a sizzling mustard seed tadka that makes everything look glossy and bougie.
  • Served cold or warm—both work—and cut into little cubes or triangles like you’re serving edible pillows.

It’s like if dhokla went to culinary school and came back with a presentation deck.

The Pre-Cooking Crisis (aka My Chutney Breakdown)

I thought I was ready.

I had my sooji. I had curd. I even had ENO, which—if you’re Indian, you know it’s the unsung hero of all fluffy snacks and acid reflux. But I forgot the most critical thing of all:

Green chutney.

I legit stared into my fridge like it would materialize out of guilt. But no. All I had was one wilting coriander leaf and a half-squeezed lemon that looked like it had been in a fight. I considered calling my neighbor (she always has backup chutney because she’s that person), but then I remembered I once judged her for microwaving rice in a plastic container. So. Karma.

Eventually, I blended whatever I could find—mint, coriander stems (don’t @ me), one green chili, and a lot of garlic. Somehow it slapped. Like aggressively garlicky pesto with desi vibes. 10/10 would make again.

How I Actually Made Sandwich Dhokla (and Didn’t Set the Kitchen on Fire)

🧂 For the Dhokla Layers:

  • 1 cup sooji (semolina/rava)
  • 1/2 cup curd (preferably a bit sour)
  • 1/4 cup water (add more as needed)
  • Salt to taste
  • 1 tsp green chili-ginger paste (optional but recommended)
  • 1 tsp ENO fruit salt (lemon flavor is the MVP)

🌿 For the Filling:

  • 3–4 tbsp green chutney (fresh or store-bought, I won’t judge)
  • Optional: thin tomato ketchup layer for drama

🍛 For the Tadka:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • A pinch of hing (asafoetida)
  • 1 tsp sesame seeds
  • Curry leaves (unless they fly out of the hot oil and smack you like they did to me)

Instructions (aka “Don’t Do What I Did”)

  1. Make the batter: Mix sooji, curd, chili-ginger paste, salt. Let it sit for 10-15 mins. Then add ENO right before steaming. (It bubbles like mad—don’t panic.)
  2. Layer #1: Pour half the batter into a greased pan and steam for 7-8 mins till just set.
  3. Chutney layer: Remove, spread your chutney evenly. Not too thick or it’ll squish out. Unless you like that. No judgment.
  4. Layer #2: Pour the rest of the batter over the chutney and steam for another 10 minutes or so. Check with a toothpick like you’re baking cake. (You’re not, but still.)
  5. Tadka time: Heat oil, add mustard, sesame, hing, curry leaves. Let it crackle like your joints after 30. Pour it over the dhokla with style.
  6. Cool, slice, eat: Let it sit for 10 mins before slicing. Or don’t. I cut into it too early and turned the first piece into a pile of regret.

Real Life Dhokla Drama (Because Perfection Is a Lie)

Okay so…

  • My first batch turned green-ish because I got too excited and mixed chutney directly into the second batter layer. It was ugly.
  • I overcooked the top layer once and it went full concrete. Had to saw it.
  • I tried to flip the whole thing out like it was a flan. Spoiler: it wasn’t. RIP 40% of my dhokla.

But you know what? Every failure got eaten. Because Sandwich Dhokla tastes amazing even when it looks like it got into a fight with gravity.

When to Eat Sandwich Dhokla? Literally Whenever

  • Breakfast (yes, dhokla for breakfast is legal and encouraged)
  • Tea-time (especially with chai and gossip)
  • Potlucks (cut it cute and boom, you’re the star)
  • Midnight snack (cold dhokla straight from the fridge slaps hard, don’t @ me)

Want to Feel Fancy? Serve It Like This

  • With extra chutney on the side
  • Garnished with shredded coconut and coriander (aka the “I tried” look)
  • Plated on a banana leaf (if you’re being dramatic)
  • Alongside masala chai or that fizzy Indian soda no one admits they love

If you want a more traditional version (like, not my chaotic midnight improv), check out Tarla Dalal’s sandwich dhokla recipe for the OG vibes.
And if your chutney game is weak, this green chutney recipe from Dassana’s Veg Recipes will save your life. Trust.

Final Thought (or Dramatic Monologue)

Here’s the thing: I don’t make sandwich dhokla often. Because every time I do, I end up feeding way more people than I meant to. Somehow it just multiplies. Like one minute you’re making “a small batch” and the next your living room smells like a Gujarati food stall and your neighbors are texting you “is this the fluffy thing you made last month?”

And honestly? That’s kinda beautiful.

So yeah. Make it. Mess it up. Eat it anyway. Tell your friends. Or don’t.

Just don’t skip the chutney. https://potatonion.com/paneer-puff-recipe/.

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