Khaman dhokla is a traditional Gujarati dish and my family’s favourite. I make it quite often at home as it’s a healthy breakfast dish and can be made in a jiffy.
For a long time, it has been in my mind to make sandwich dhokla. Finally, I made it few days back for breakfast. I had made paneer sandwich dhokla. It was easy to make, just takes little more time than the regular dhokla and indeed came out really well. The dhokla sandwich was soft and fluffy and the rich, soft , creamy paneer in between the layers made the bite more delicious.
My family really loved it and I hope you all would like it too:)

Ingredients
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Besan ( gram flour/ kadala maavu)- 1+1/4th cup
Water – 1 cup
Semolina ( Rava) – 1 +1/2 tbsps
Sugar – 4 tsps
Oil – 4 tsps
Grated ginger – 1/2 tsp
Salt to taste
Citric acid crystals- 1/4th- 1/2 tsp
ENO fruit salt – 1 tsp
Oil- required to grease the plate
Crumbled paneer- 1/2 cup
Green chutney- 1/2 cup
Grated coconut- 2 tbsps
Chopped coriander leaves – 2 tbsps
For the tempering
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Oil – 2 tsps
Mustard – 1 tsp
Sesame seeds ( til/ ellu)- 1 tsp
Hing ( asafoetida/ perungayam)- 1/4th tsp
Green chillies- 3-4
Method
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Sieve besan. Add semolina, sugar, oil, citric acid, grated ginger and salt to taste.
Add water and mix well. Let it rest for few mins.
Meanwhile, grease the dhokla plates and keep it ready.
Put water for steaming in a steamer or pressure cooker.
When the water starts steaming, add ENO fruit salt to the besan mixture and mix well.
It will froth up well and the batter will become light and fluffy.
Pour equally into the 2 greased plates and let it steam for 12-15 mins or till it’s done ( when you insert a tooth pick in the centre, it should come out clean).
Remove the plates from the steamer and let it cool for few mins.

Assembling the dhokla sandwich
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Transfer dhokla from one plate to a serving tray.
Spread green chutney on the dhokla and sprinkle the crumbled paneer on top. Spread the paneer evenly.
Place the dhokla from the second plate on top of this very carefully.
Again spread green chutney on the top layer and sprinkle grated coconut and chopped coriander leaves on top.
Heat oil in a pan. Add mustard, sesame seeds split green chillies and hing. Sauté for few seconds and then add 2 tbsps of water.
Pour the tempering over the dhokla, cut and serve immediately with green chutney.