Vegan Sandwich Dhokla – steamed besan/chickpea flour sandwich cakes with a spicy layer of green chutney in between; delicious, soft, savory, mildly sweet and fluffy; a perfect pick me up vegan Indian breakfast/snack/appetizer to enjoy!
With the Covid pandemic still raging on globally, it is becoming more and more difficult venturing out. Those were the days when you got a snack attack; you could just rush out and get some delicious goodies from a nearby bakery or restaurant, especially for breakfast or an evening snack.
Not anymore! Everyone is trying to improve their immunity by cooking at home and eating healthy. Homemade snacks are the rage all over the internet; be it Instagram, Facebook or any other platform.
Dhokla is one such dish many procure from a nearby shop; I used to do that when I lived in Delhi for a delicious morning healthy treat!
But not now! Although ready mixes of this easy snack are available in stores, I never ventured to try them as not a big fan of store bought ready mixes; I feel they may contain chemicals/ingredients that help them preserve it for a longer time.
NOW, WHAT IS DHOKLA (sometimes called “Khaman Dhokla”)?
Like I mentioned before, it is a steamed chickpea flour savory cake originating from the state of Gujarat in India. It is eaten as a healthy breakfast treat, as a delicious snack to satiate your cravings (as it can be prepared ahead of time) or even as a party appetizer!
There are many variations to making this; either by blending fresh lentils and then fermenting them for a few hours before steaming (adding spices, aromatics, herbs, flavorings etc.) or the easier method, using besan or chickpea flour with some baking soda or Fruit salt needed to make for a fluffy dhokla.
I did make these delicious and pillowy soft cakes many a times; some had yogurt in them and some without! But after experimenting with many versions, I narrowed down on the one from here which comes out perfect! Not only are they soft, spongy and delicious, I loved that I could make it totally vegan and with only a few ingredients.
You could make it plain too and serve chutney on the side!
SANDWICH DHOKLA:
As the name suggests, it is two layers of dhokla sandwiched with some filling in between. Here the filling is a thick, spicy and easy green chutney using cilantro and mint leaves with some aromatics.
Chutney is just a blend of herbs (both or just cilantro) with some ginger, cumin and green chilies (for the heat) blended into a thick paste using minimal water.
I have added a handful of sev (deep fried chickpea flour noodles), another Gujarati snack to the chutney to give it a thicker texture and body. This is totally optional.
The batter needs only some chickpea flour or besan with some Enos fruit salt (available in any Indian store or online), salt, sugar and turmeric powder for that beautiful golden yellow color!
Once the dhokla batter is made, it is steamed in 2 layers with the chutney in between. Details are shared below.
The best part of biting into a soft and spongy piece of dhokla/khaman dhokla or this easy Instant Sandwich dhokla is the juiciness and aroma of the seasoning that drenches the cake!
A tempering of mustard and curry leaves with some sauteed green chilies/jalapenos (the milder variety if you cannot stand spicy hot!) is splashed with a watery mixture of sweet and salty yumminess.
This is then poured over the sandwich dhokla and set aside to let it absorb all that sweet and salty moisture and aromatic deliciousness. Once thoroughly soaked and ready, one bite into this juicy sandwich dhokla with the spiciness of the green chutney in every bite and you will be begging for more!
SERVING SUGGESTIONS:
This vegan, gluten free and totally plant based, no-onion, no-garlic Indian snack needs no accompaniment or dip at all as the chutney is in the snack itself!
But if you do want a more uber taste, serve some fresh sweet and tangy tamarind chutney (homemade or store bought) and/or leftover green chutney on the side!
Either way, you are going to love this easy to make, delicious pick-me-up Vegan Sandwich Dhokla as a delicious and healthy start to any day, as an evening snack with a cuppa chai or coffee or to serve at special occasions and get togethers too!
And as this can be made ahead of time, it is a perfect worry free party snack or appetizer to enjoy with family and friends!
I am sharing this with our Facebook gourmet food group called "Healthy Wellthy Cuisines" for our bimonthly themed shares and this time it is #breakfastseries as suggested by Preethi who blogs at Preethiscuisine.com; do check out her awesome vegetarian culinary delights to make in your kitchen!
Now, go grab a few ideas for some more delicious breakfast options from my fellow bloggers:
- Lentil and Spring Onion Pancakes by Preethi
- Poha Idli by Jayashree
- Whole Wheat Milk Bread with Seeds by Sujata
- Paneer Pyaaz Paratha by Shalu
- Gujarati Rice Kichu by Poonam
- Quinoa Upma by Sasmita
Now, let's see how to make delicious, moist, pillowy, savory and mildly sweet Vegan Sandwich Dhokla, shall we?
Ingredients
- 2 cups of cilantro/coriander leaves
- 1 cup of mint leaves
- 2 to 3 green chilies/jalapenos
- 1 inch piece ginger, peeled and chopped
- ¼ cup crispy sev (fried chickpea or besan noodles); this ingredient is optional
- ½ tsp chaat masala
- ½ tsp cumin powder
- Plain salt, Kala namak/black salt or pink salt to taste
- Half a lemon/lime juice
- 1 ½ cups besan/chickpea flour
- ½ tsp salt
- ½ tsp haldi/turmeric powder
- ½ tsp sugar
- ¾ to 1 cup water (enough to make a thick flowing batter)
- 1 tsp Eno’s Fruit Salt
- 2 tbsp oil
- 1 teaspoon mustard seeds
- 10 to 12 curry leaves
- 5 to 7 green chilies slit
- ½ cup water
- ½ tsp salt
- 2 tsp sugar
- Freshly chopped coriander leaves/cilantro
- Freshly grated coconut
Instructions
- Blend all the chutney ingredients to a fine paste in a blender using a splash of water if needed.
- Transfer to a bowl, stir in lemon juice and set aside.
- Make sure the chutney is very thick.
- Grease the bottom and sides of a 6-inch pan with oil, generously. Set aside. (or you can line with parchment paper).
- Sieve besan/chickpea flour into a bowl.
- Add sugar, salt and haldi powder. Mix well with a whisk or spoon.
- To this dry mixture, add ¾ to 1 cup of water to make a smooth batter.
- Set aside for 10 minutes to rest.
- Meanwhile, prepare the steamer.
- Heat some water in a steamer with a trivet at the bottom to place the dhokla pan.
- Just before steaming the dhoklas, divide the batter equally into 2 bowls.
- When the steamer is ready, mix ½ tsp of Enos Fruit salt into one bowl, gently mix to incorporate well; the mixture will turn frothy!
- Immediately, pour into greased pan, level using a flat ladle or spatula (do not tap the pan or disturb too much) and place in steamer.
- Cover and steam for about 5 minutes or until the mixture is set.
- After 5 minutes, remove from steamer. Cover the steamer pan to prevent steam from escaping and add more water in steamer at this stage if needed.
- Meanwhile, spread a few tablespoons of thick chutney over the cooked first layer of dhokla, spreading gently and evenly over the set first layer of dhokla. Make sure it is spread completely and evenly. Use as much as needed; not too much!
- Next, mix the other ½ tsp of Enos fruit salt into the second bowl of dhokla batter and mix gently.
- As soon as this turns frothy, gently pour or spoon over the spread green chutney, making sure not to disturb the chutney or it will mix into the batter.
- When the second layer of dhokla has been spread evenly, return the pan to the ready steamer, close and steam cook again for 14 to 15 minutes again until the mixture is cooked. Do a test by dipping a toothpick in the center. If it comes out clean, remove pan from steamer.
- Let sandwich dhokla cool in pan until warm.
- When fairly cool, gently run a spatula or knife around the edges of the dhokla and demold it onto a plate or serving dish.
- Using an oiled, heavy knife, cut the sandwich dhokla into cubes or diamond shapes.
- Meanwhile, prepare the seasoning or tempering.
- Heat oil in a saucepan and once hot, add the mustard seeds.
- When the seeds pop and crackle, add curry leaves and slit green chilies. Green chilies are slit to prevent them from bursting or popping in the hot oil!
- Sauté for a few seconds on medium heat until the green chilies are slightly seared.
- Lower the heat and add ½ cup water, ½ tsp salt and 2 tsp sugar; mix well until heated through.
- Remove from heat and spoon this seasoned and tempered water over the sandwich dhokla, covering all the pieces.
- Allow to rest and let the dhokla absorb all the moisture for a few minutes.
- Once done, serve delicious, fluffy, savory and mildly sweet Sandwich Dhokla with a side of green chutney and/or tamarind chutney!
- Garnishing with freshly grated coconut, finely chopped cilantro/coriander leaves is optional.
- The dhokla tastes so yum, you actually need no side at all!
- Enjoy foodies and Happy Eating!
STEP-WISE INSTRUCTIONS TO MAKE VEGAN INSTANT SANDWICH DHOKLA:
TO MAKE THE GREEN CHUTNEY:
Blend all the chutney ingredients to a fine paste in a blender using a splash of water if needed.
Transfer to a bowl, stir in chaat masala, jeera powder (if not added in the blender), lemon juice and set aside.
Make sure the chutney is very thick.
TO MAKE THE SANDWICH KHAMAN DHOKLA:
Grease the bottom and sides of a 6-inch pan with oil, generously. Set aside. (or you can line with parchment paper).
Sieve besan/chickpea flour into a bowl.
Add sugar, salt and haldi powder. Mix well with a whisk or spoon.
To this dry mixture, add ¾ to 1 cup of water to make a smooth batter.
Set aside for 10 minutes to rest.
Meanwhile, prepare the steamer.
Heat some water in a steamer with a trivet at the bottom to place the dhokla pan.
Just before steaming the dhoklas, divide the batter equally into 2 bowls.
When the steamer is ready, mix ½ tsp of Enos Fruit salt into one bowl, gently mix to incorporate well; the mixture will turn frothy!
Immediately, pour into greased pan, level using a flat ladle or spatula (do not tap the pan or disturb too much) and place in steamer.
Cover and steam for about 5 minutes or until the mixture is set.
After 5 minutes, remove from steamer. Cover the steamer pan to prevent steam from escaping and add more water in steamer at this stage if needed.
Meanwhile, spread a few tablespoons of thick chutney over the cooked first layer of dhokla, spreading gently and evenly over the set first layer of dhokla. Make sure it is spread completely and evenly. Use as much as needed; not too much!
Next, mix the other ½ tsp of Enos fruit salt into the second bowl of dhokla batter and mix gently.
As soon as this turns frothy, gently pour or spoon over the spread green chutney, making sure not to disturb the chutney or it will mix into the batter.
When the second layer of dhokla has been spread evenly, return the pan to the ready steamer, close and steam cook again for 14 to 15 minutes again until the mixture is cooked. Do a test by dipping a toothpick in the center. If it comes out clean, remove pan from steamer.
Let sandwich dhokla cool in pan until warm.
When fairly cool, gently run a spatula or knife around the edges of the dhokla and demold it onto a plate or serving dish.
Using an oiled, heavy knife, cut the sandwich dhokla into cubes or diamond shapes.
Meanwhile, prepare the seasoning or tempering.
TO MAKE THE TEMPERING:
Heat oil in a saucepan and once hot, add the mustard seeds.
When the seeds pop and crackle, add curry leaves and slit green chilies. Green chilies are slit to prevent them from bursting or popping in the hot oil!
Saute for a few seconds on medium heat until the green chilies are slightly seared.
Lower the heat and add ½ cup water, ½ tsp salt and 2 tsp sugar; mix well until heated through.
Remove from heat and spoon this seasoned and tempered water over the sandwich dhokla, covering all the pieces.
Allow to rest and let the dhokla absorb all the moisture for a few minutes.
Once done, serve delicious, fluffy, savory and mildly sweet Vegan Sandwich Dhokla with a side of green chutney and/or tamarind chutney!
Garnishing with freshly grated coconut, finely chopped cilantro/coriander leaves is optional.
The dhokla tastes so yum, you actually need no side at all!
Enjoy foodies and Happy Eating!
Time to PIN:
Here are some more delicious and healthy Steamed Indian delights:
- Chutney Stuffed Instant Appes
- Ponsa Idlis (steamed jackfruit cakes)
- Ponsa Patholi
- Instant Mung Bean Sprouts Dhokla
- Instant Rava/Semolina Idlis
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Have fun cooking, eating and sharing!!!!
Interesting use of sev in chutney, have never tried it. The dhokla looks so delicious. You have made it perfectly.
Thanks so much dear Jayashree 🙂 Added sev gives a lovely thickness to the chutney.
Sandwich dhokla looks so gorgeous. I wish I could grab one piece from the picture. I am sure it taste great. Chutney and tadka definitely made this dhokla mouthwatering. Saving it to try. Beautiful click. Also loved your well explained recipe.
Thanks so much dear Sujata 🙂 This is a favorite now in our house!
This dhokla is looking so beautiful and so delicious! Wish could grab it from the screen. Beautiful clicks.
Thanks a ton dear Shalu
The sandwich dhokla has come out so neat and clean! Very appealing pics and loved the spongy texture and color of the sandwich dhokla. Adding sev to green herb chutney sounds interesting !
Thanks so much dear Poonam 🙂