Instant Sandwich Dhokla

Recipe by
Total Time:
60-90 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1.5 cup - gram flour (Besan)
  • 1/2 cup - Warm Water
  • 1/2 cup - plain Water
  • 1 tsp - Citric Acid
  • 1 tbsp - Sugar
  • 1 tsp - Oil
  • Pinch of Eno/Khana soda
  • 1/2 cup - Vinegar plus 1/2 cup - water mixture
  • For Tempering:
  • 3/4 tsp - Turmeric powder
  • 3/4 tsp - Chilli powder
  • Salt to taste
  • 1 tsp - Mustard seeds
  • For Garnish:
  • Chopped coriander
  • 1 tbsp - Grated Coconut

How to Make Instant Sandwich Dhokla

  • Take besan and mix with 1/2 cup of plain water. Add a pinch of salt, chilli powder and turmeric powder.
  • Warm 1/2 cup of water and put citric acid and sugar in it.
  • Dissolve completely in water.
  • Pour the warm water in the mixture of besan.
  • Beat the mixture till there are no lumps.
  • Add a pinch of khana soda in the mixture and beat well.
  • The mixture will expand.
  • Pour the mixture in the container.
  • Put one cup of water in pressure cooker and bring it to boil.
  • Put the container with the batter in the cooker and steam it.
  • Cover the cooker (don't add the weight).
  • Lower heat to medium and let it cook for 15 minutes.
  • After 15 minutes, open the cooker and insert a toothpick in the cooked batter.
  • If the stick comes out clean than it is cooked.
  • Take out the container and let it cool for 10-15 minutes.
  • Invert the container upside down, slice cake horizontally from the middle cutting into 2 equal halves.
  • Mix the vinegar and water in equal portion and pour on the two halves.
  • Let the cake absorb all the vinegar.
  • Apply green sauce (chutney) on one side and tomato ketchup on the other side.
  • Put the cakes back on each other.
  • Heat some oil in a pan and put some mustard seeds it.
  • Pour the mustard seed with oil on top of the cake.
  • Garnish on top with grated coconut and chopped coriander leaves.