Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.

Khaman is a similar gram flour-based food. Whereas dhokla is made with rice and chickpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla, to make dhokla small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous. Although a Gujarati snack, it has become increasingly popular across India, as well as in other regions with a sizeable Gujarati community.

It's new variation to normal khatta and khaman dhokla as here I'm using both the batters to give a twist and that's why it's called sandwich dhokla!

Step 1: Ingredients to Make Sandwich Dhokla

For white layer:

1 cup organic split black gram (udad daal)
2 cups idli rice
Salt to taste
Water to get idli better consistency

For yellow layer:

1 cup chickpeas flour
1 tbsp gluten-free semolina
1 tsp salt
1 tbsp sugar
1 tsp fruit salt
Water to get idli better consistency

For Tempering:

1 tbsp oil
1 tsp mustered seeds
Pinch of Asafoetida
Few curry leaves
2 green chilies slices

Other Ingredients:

1/2 cup sugar diluted water
Pinch of red chilli powder to sprinkle on top
Coriander leaves, chillies and coconut powder to garnish
Red, green chutney to serve with

Step 2: How to Make Sandwich Dhokla :

Please open the link to see each link.

Step 3: STEP 1:

First for white Dhokla layer take 1 cup of idli rice and 1/2 cup udad daal separately into two different bowls and wash it properly. And rest them for 5-6 hours or overnight.

Step 4: STEP 2:

Grind rice and split black gram together and make fine paste with adding very less water.

Step 5: STEP: 3

Now put it into warm place of your kitchen to get fermented. Look at the pic for reference after 5 hrs.

Step 6: STEP:4

Take this idli batter into medium sized bowl and add 1 tsp of salt to make first layer.

Grease the medium sized plate with oil and pour first batter into it.

Step 7: STEP : 5

Put the plate into already hot steamer and cook first layer for 7-8 mins.

Step 8: STEP: 6

Once first layer is cooked after 7-8 mins, apply green coriander mint chutney and cook for another 3 more mins.

Step 9: STEP: 7

For third layer, take 1 cup of chickpeas flour into medium sized bowl, add all other ingredients than water and mix it well.

Step 10: STEP: 8

Now add water to get desired consistency like idlis batter and mix it will using whisk to avoid lumps. Once second layer of dhokla cooked, add fruit salt into the third layer batter and pour on top very quickly.

Step 11: STEP: 9

Sprinkle red chilli powder on top and cook for another 10 mins.

Step 12: STEP: 10

Once cooked remove it from heat and let it be at room temperature.

Now for tempering, put oil into small nonstick pan, add mutated seeds, once spluttered, add asafoetida and green chillies, curry leaves and spread it on Dhokla.

Pour sugar water on it and rest for another few mins until it gets absorbed.