Sandwich dhokla is an innovation: the modern rendition of traditional Gujarati dhokla, the popular steamed savoury snack dish made from fermented rice and chickpea flour. It is much like the idea of a sandwich: soft, spongy dhokla with flavourful filling layering on top becomes an ideal snack or light meal. This sandwich dhokla recipe is a delicious fusion snack idea. Sandwich Dhokla's base is prepared by mixing rice and chickpea flour with other ingredients like yoghurt, ginger, green chillies, and baking soda or fruit salt as a leavening agent. This batter is poured into the steaming tray and perfectly cooked to come out soft and fluffy. The dhokla slices can be cut into rectangular or square pieces when cooled. The sandwich element comes in here when the slices of dhokla are layered with multiple fillings- spiced mashed potatoes, saut ed vegetables, or even cheese. The filling gets flavoured with seasoned mustard seeds, curry leaves, and spices like cumin and turmeric. Then, the layered dhokla pieces are steam-cooked again, so the marriage of flavours is done well. Try this recipe of sandwich dhokla for a unique snack experience.

• 1 cup rice
• 1/2 cup urad dal
• 1/2 cup poha
• 1/2 tsp fenugreek seeds
• Salt
• 1/4 cup roasted chana dal
• 2 chopped green chillies
• 3 garlic
• 3 cloves
• Coriander leaves
• Red chilli powder
• 1 tsp oil
• 1/2 tsp mustard seeds
• 2 green chillies

• Take a cup of rice and half a cup of urad dal (split black gram) as the base of the dhokla. Soak the rice and urad dal separately for 4-6 hours or overnight.
• Grind the rice and dal, and add some poha to the mixture to grind it into a very thin, smooth batter using a little water to resemble a thick pancake batter. Add salt for taste while grinding.
• Grind and cover the batter; ferment in a warm place overnight or about 8 to 12 hours. The batter should have swollen up and started bubbling, which is a sign of proper fermentation.
• While the batter is fermenting, prepare the filling. Add ¼ cup of roasted chana dal (split chickpeas) and fine chops of 2 green chillies and three garlic cloves in another bowl. These are going to add a nice crunch, and the flavour bursts in the layers of the sandwich.
• Add a few sprigs of fresh coriander leaves to the mixture for a refreshing herbal taste.
• When your batter gets fermented and puffed, it is time to steam. Grease your dhokla tray or steaming pan with a few drops of oil.
• Add 1 tsp of oil to the batter, making it soft and smooth. Add some water if the batter seems thick to reach the right consistency.
• Fill the half of the tray with the batter.
• Steam the Dhokla Batter for almost 15-20 minutes until it becomes firm or when the toothpick you inserted inside comes out clean.
• Let it cool for a few minutes; then cut the Dhokla into rectangular or square shapes.
• Now is the time to make the seasoning. Take one teaspoon of oil in a small pan. Then add 1/2 teaspoon of mustard seeds. When the mustard seeds splutter, add two slit green chillies and some finely chopped coriander leaves.
• Pour this hot tempering over the steamed dhokla pieces so that their flavours soak through.
• Steam the pieces of dhokla carefully, then slice them horizontally in a pocket to stuff each piece with a spoonful of the roasted chana dal and green chilli filling.
• The filling is crunchy roasted chana dal with a spicy bite of green chillies and garlic packed inside the soft, spongy sandwich dhokla.
• This recipe of sandwich dhokla creates a tasty, innovative twist on traditional dhokla.