Layered Dhokla Cake

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • For the Filling -
  • 4 nos - Medium Size Potato (Pressure Cooked and Mashed)
  • 2 nos - Medium Size Onion (Chopped)
  • 3 Tbsp - Oil
  • 1 Tbsp- Aniseed (Hindi Term Saunf)
  • 3 nos - Green Chilies (Chopped)
  • 1 Tbsp- Chopped Ginger
  • 1 Tsp- Red Chili Powder
  • 1 Tbsp- Coriander Powder
  • 1 Tbsp- Mango Powder
  • 1 Tsp- Salt (To Taste)
  • 1 Tbsp- Chaat Masala
  • 1 Tbsp- Chopped Coriander Leaves
  • For the Decoration -
  • 1/2 Cup- Green Coriander Chutney
  • 1/2 Cup- Sweet and Sour Tamarind Chutney
  • Chopped Coriander Leaves
  • 1/2 Cup- Sev
  • Finely Chopped Onions

How to Make Layered Dhokla Cake

  • Method to make the filling -
  • Heat oil in a pan.
  • Add aniseed and then put green chili and ginger and saute well.
  • Then, add onion and the Indian Spices to it.
  • Add potatoes and mix well.
  • Lastly, check the seasoning and adjust accordingly & put some coriander leaves.
  • The potato filling is now ready.
  • Method to make the layered dhokla -
  • Take the dhokla, which is now cool and cut it horizontally in half with a thread or a knife. (As you would cut a cake in half)
  • In a serving dish, put one half of the dhokla and then spread green chutney over it.
  • Apply the potato filling on it and sprinkle chopped coriander leaves, sev and chopped onion.
  • Cover with other half of the cake and then spread tamarind chutney over it.
  • Decorate with sev, chopped coriander leaves, chopped onion and green coriander chutney.
  • Cut in slices and serve immediately, otherwise it would become soggy.