How do I know when the dhokla layers are cooked?

The surface should look set and spring back lightly when touched. A skewer inserted into the top layer should come out mostly clean.

Why did my dhokla sandwich turn dense instead of fluffy?

This usually happens if the fruit salt was added too early, the batter was overmixed after adding it, or the steamer was not fully hot before steaming.

Can I use shredded cooked chicken instead of raw chicken pieces?

Yes, but chop or shred it finely and cook it briefly with the onion, garlic, and spices so it becomes moist enough to spread without being wet.

How should I store leftovers?

Store the slices in an airtight container in the refrigerator for up to a couple of days. Warm gently by steaming or microwaving so the dhokla stays soft.

Can I skip the tempering on top?

You can, but the mustard seeds, curry leaves, and light sweet-sour finish add a lot of classic dhokla flavor and keep the top from tasting plain.

Home / Recipes / indian / Chicken Dhokla Sandwich

indianMediumnon vegetariannut freehigh protein

Chicken Dhokla Sandwich

RATING

4.2/5(28)

TASTE SCORE

7/10

Soft, savory dhokla layers turn into a fun sandwich with a lightly spiced chicken filling, fresh chutney, and a fluffy steamed texture. It is a clever snack that feels familiar, filling, and perfect with tea.

PREP

25m

COOK

35m

SERVES

1 PIECE

394 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prepare the batter and the sandwich filling ingredients.
1.Grease a square or round steaming tin lightly with a little oil.
2.Finely chop the onion, mince the garlic, chop the green chili, grate the ginger, and divide the coriander leaves.
3.Cut the chicken breast into very small pieces so the filling spreads easily inside the sandwich.
TIPSmall chicken pieces make neat layers and keep the dhokla from breaking while slicing.
mix · ~10 min
Make the dhokla batter.
1.In a bowl, whisk chickpea flour, semolina, yogurt, water, half the ginger, half the green chili, turmeric powder, 0.25 tsp salt, 0.5 tsp sugar, and 1 tbsp lemon juice.
2.Mix until smooth and lump-free.
3.Set the batter aside for 10 minutes while you cook the filling.
saute · ~15 min
Cook the chicken filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until soft, 3 to 4 minutes.
3.Add garlic, the remaining ginger, and the remaining green chili; cook 1 minute.
4.Add chicken breast, cumin powder, black pepper, garam masala, and 0.25 tsp salt.
5.Cook, stirring often, until the chicken is cooked through and dry enough to spread, 6 to 8 minutes.
6.Stir in 2 tbsp coriander leaves and let the filling cool slightly.
TIPKeep the filling fairly dry so the dhokla layers stay fluffy instead of turning soggy.
mix · ~3 min
Make the green chutney.
Blend mint, the remaining coriander leaves, 1 tbsp lemon juice, and 1 pinch salt into a thick chutney. If needed, add just 1 to 2 tsp water to help it move, but keep it spreadable rather than runny.
steam · ~7 min
Steam the first dhokla layer.
1.Bring water to a boil in a steamer.
2.Just before steaming, add 1 tsp fruit salt to half the batter and mix gently in one direction.
3.Pour the batter into the greased tin and steam until just set, 6 to 7 minutes.
TIPAdd fruit salt only right before steaming for the lightest texture.
assemble · ~3 min
Add the filling over the first layer.
1.Open the steamer carefully once the first layer is set.
2.Spread the green chutney in a thin layer over the surface.
3.Spread the chicken filling evenly on top without pressing too hard.
steam · ~12 min
Cover with batter and steam again.
1.Add the remaining 1 tsp fruit salt to the remaining batter and mix gently.
2.Pour it carefully over the chicken layer and smooth the top lightly.
3.Steam again until the top is cooked through, 10 to 12 minutes.
temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a small pan.
2.Add mustard seeds and let them splutter.
3.Add curry leaves and cook for a few seconds.
4.Add 2 tbsp water and the remaining 0.5 tsp sugar, then turn off the heat.
TIPStand back when the water goes in, as the tempering will splutter.
garnish · ~5 min
Pour the tempering over the steamed sandwich and cool slightly.
serve
Slice into 4 pieces and serve warm.
Let the dhokla sandwich rest for 5 minutes, then loosen the edges, remove it from the tin, and cut into 4 even sandwich-style pieces.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the chicken very small and cook it fairly dry so the middle layer spreads evenly without making the dhokla soggy.
2
Mix fruit salt into each half of the batter only when that layer is ready to steam, or the dhokla will lose lift.
3
Do not overmix after adding fruit salt; a gentle one-direction stir keeps more air in the batter.
4
Steam the first layer only until just set, so it can hold the chutney and chicken without turning dense.
5
Keep the green chutney thick and spreadable; a watery chutney will seep into the steamed layers.
6
Let the finished sandwich rest 5 minutes before unmolding and slicing so the layers firm up cleanly.
7
If making ahead, store unsliced and re-steam or warm gently before serving to keep the dhokla soft.