To make the dhokla sandwich, I made instant khaman dhokla. When it has cooled, I passed it with a knife horizontally to cut it into two equal halves. Then apply green chutney and khatti meethi imli chutney on the halves and insert a piece of paneer between them. My family loved it.

Ingredients for the Dhokla sandwich

  • 1 cup of chickpea flour / besan
  • 2 tablespoons of Sooji / semolina
  • 2 tablespoons of curd
  • 1 teaspoon of lemon juice
  • 1 tablespoon of oil
  • ½ cup of water
  • ½ teaspoon of ginger paste
  • 1, chopped green chili
  • 2 teaspoons of sugar
  • Salt to taste
  • 1 ½ teaspoons of Eno salt

Ingredients for tempering

  • 1 tablespoon of oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of sesame seeds
  • 2 sprigs Curry leaves
  • 2, sliced green chillies

To assemble the Dhokla sandwich

  1. 250 grams Paneer
  2. Red chilli powder as required
  3. Chat masala as required
  4. Green chutney as required
  5. Khatti meethi imli chutney as requested

Process for the Dhokla sandwich

  1. Take all the ingredients of dhokla except the eno in a bowl. Add the water and mix well so that it is a smooth, lump-free batter and the consistency of a pour.
    Pour about 500 ml of water into the rice cooker and put it in cooking mode. If you don’t have a rice cooker, you can use any container that can be steamed.
  2. As soon as the steam begins to rise in the steamer, add and salt to the batter. Sprinkle some water on top. It will become sparkling. Immediately add the dough. The dough will have almost double the volume.
  3. Pour the mixture into a greased pan and steam in the steamer for 10-12 minutes.
    Check the cooking by inserting a knife or a toothpick. If it comes out clean it means that it is ready, otherwise cook it for another 3-4 minutes.
    Remove from the oven and allow to cool completely.
  4. Meanwhile, cut the paneer into slices about ½ cm thick. Apply some salt, red chili powder and chat masala on the slices. Keep them marinating for about 10 minutes. Fry the paneer pieces and set aside.
  5. To prepare the tempering, heat 1 tablespoon of oil in a pan. Add the mustard seeds and the hinge. When the seeds start to pop, add the sesame seeds, curry leaves and green chillies. Sauté for free seconds.
  6. Once cooled, cut them horizontally into two halves.
    Apply the green chutney on one half and the khatti meethi imli chutney on the other half. Slices of paneer sandwich between two halves. Pour over the tempering agent and cut into the desired shape.
  7. Serve immediately with green chutney or tamarind chutney.


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