How to make Bread Dhokla Sandwich Recipe – Dhokla Recipe

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This is bread dhokla recipe with step by step preparation photos. Bread Dhokla sandwich is an improvised form of Gujrati Instant dhokla recipe. Though, it looks a bit tough, but it’s actually not. You can prepare it quite easily. This is my highly appreciated recipe.

Hey Please don’t forget to rate this recipe at the end.

Other breakfast and snacks recipes you may like Suji Kachori, Kalmi Vada, Besan Ka Chilla, Pav Bhaji, vegetable Poha Cutlet, Mixed Veg Fried Idli, Poha Dhokla

I added this recipe because i got fascinated by this special instant dhokla sandwich recipe. Actually is’s a combination of sandwich and dhokla. It’s very tasty and spicy. Though you can make it less spicy. In this recipe, I have shown how to make soft and spongy dhokla with full preparation steps.

Bread dhokla sandwich recipe video in Hindi

I have a deep love for Gujrati recipes since childhood. My mom use to prepare these a lot. In my home we regularly prepare dhokla and other Gujrati recipes.I have made this dhokla sandwich recipe without using microwave but using idli moulds which you can easily buy online or from local store.

So let’s jump in now.

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5 from 2 votes

Bread Dhokla Sandwich Recipe - Dhokla Recipe

Bread Dhokla is an improvised form of Gujrati Instant dhokla recipe.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Breakfast, Snacks

Cuisine: Gujrati, South Indian Cuisine

Servings: 3 -4

Calories: 501kcal

Author: Reshu Drolia

Ingredients

• 8 pieces white bread brown

To make batter:

• 1 cup gram flour
• ½ cup semolina suji
• 34 cup yogurt
• Salt to taste
• 1 tsp oil
• 1 tsp sugar
• 1 tsp eno

For Stuffing:

• 1/4 cup Onion finely chopped
• 1/4 cup carrot finely chopped
• 1/4 cup beans finely chopped
• 1/4 cup red bell pepper finely chopped
• 1/4 cup capsicum finely chopped
• 2 tsp oil
• ½ tsp mustard seed
• Pinch asafoetida
• Salt to taste
• 1/4 tsp garam masala
• 1/4 tsp red chilly powder
• lemon juice Few drops
• 2 tsp tomato ketchup or as required
• 1/4 tsp black pepper

For Tempering:

• 1 tsp oil
• 1 tsp mustard seed
• curry leaves Few sprig of
• 2 pieces green chilly slit lengthwise

Instructions

• Take a deep bowl and add gram flour, suji/semolina, yogurt, salt, sugar, oil and mix it well. Now add water gradually and make a smooth batter.
• Cover it and let the batter rest for 15-20 minutes
• Take a non-stick pan and put oil in it.
• Add mustard seed and let it crackle.
• Now add asafetida and all the chopped veggies (onion, capsicum, carrot, French beans, and red bell pepper).
• Sauté it on medium flame and cook till it becomes little soft.
• add all the spices- red chili powder, tomato ketchup, lemon juice, garam masala, black pepper.
• Mix it until well combined. Stuffing is ready.
• Now take an Idli mould and cut each slice of bread with the help of katori or any cookie cutter into round shape and in the same size of idli mould.
• Grease the idli moulds with some oil and keep aside.
• After 15 minutes uncovered the add little water accordingly and mix it well.
• Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil.
• Take an idli mould and put 4 bread roundels onto the idli mould.
• Now spread 1-1 ½ tsp of stuffing onto the bread roundels and slightly press it with the help of spoon.
• At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding eno fruit salt doesn’t keep batter for long time otherwise dhokla will not be spongy so spread the batter immediately onto the stuffing.
• Put the idli mould in boiling water, cover with the lid and cook it for 3-4 minutes on medium flame.
• For tempering: Heat oil in a pan and once the oil becomes hot and mustard seed and let it crackle.
• Switch off the flame and lastly add curry leaves and green chilly.
• After 3-4 minutes, uncover the lid.
• Take out the idli mould from the pan and let it cool down.
• Once it cools down a bit scratch the sides with knife and remove the bread dhokla sandwich from it.
• Cut bread besan dhokla into half and spread the tempering over it.
• Serve hot with any green chutney or tomato ketchup.

Notes

Notes: If you are making bread dhokla sandwich in batches then do not add soda or eno at once. Put eno in the mixture which you are going to steam and let the extra batter wait on counter top to finish the first batch steaming. Once you finish the first batch steaming then again put soda/eno in second batch and steam.

Nutrition

Serving: 1slice | Calories: 501kcal | Carbohydrates: 63g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 197mg | Potassium: 888mg | Fiber: 6g | Sugar: 20g | Vitamin A: 58.1% | Vitamin C: 45.7% | Calcium: 33% | Iron: 19.5%

Equipment Used:

Prestige Pan

Now let’s jump in and see dhokla full preparation step by step.

How to make bread dhokla sandwich recipe:

• Take a deep bowl and add gram flour, suji/semolina, yogurt, salt, sugar, oil and mix it well. Now add water gradually and make a smooth batter. Keep on adding water until you get the proper consistency. Batter should not be very thick or thin.

• Cover it and let the batter rest for 15-20 minutes. Meanwhile let’s prepare the Stuffing.
• Take a non stick pan and put oil in it, once the oil becomes hot add mustard seed and let it crackle. Now add asafetida and all the chopped veggies (onion, capsicum, carrot, French beans, and red bell pepper).

• Sauté it on medium flame and cook till it becomes little soft.

• Do not overcook the veggies let it be crunchy. Once the veggies become little soft add all the spices- red chilly powder, tomato ketchup, lemon juice, garam masala, black pepper.

• Mix it until well combined. Stuffing is ready.

• Now take an Idli mould and cut each slice of bread with the help of katori or any cookie cutter into round shape and in the same size of idli mould so that it can be get fitted in the idli mould while steaming.

• Grease the idli moulds with some oil and keep aside.

• After 15 minutes uncovered the batter and you will see the batter has become smooth and slightly thick so add little water accordingly and mix it well.

• Batter is ready now but before adding eno keep the water for boiling.
• Take a deep pan and pour 1 1/2 glasses of water in it and let the water boil. Make sure that the water should starts boiling before placing the idli mould in it. Meanwhile let’s arrange the bread roundels onto idli mould.

• Take an idli mould and put 4 bread roundels onto the idli mould. Now spread 1-1 ½ tsp of stuffing onto the bread roundels and slightly press it with the help of spoon.

• At the very end add eno and mix it well. After adding eno/soda do not stir too much otherwise bubbly effect will go away. After adding eno fruit salt doesn’t keep batter for long time otherwise dhokla will not be spongy so spread the batter immediately onto the stuffing.

• Put the idli mould in boiling water, cover with the lid and cook it for 3-4 minutes on medium flame.

For tempering:

• Heat oil in a pan and once the oil becomes hot and mustard seed and let it crackle. Switch off the flame and lastly add curry leaves and green chilly.

• After 3-4 minutes uncovered the lid and you will see the dhokla has become fluffy. Take out the idli mould from the pan and let it cool down. Once it cools down a bit scratch the sides with knife and remove the bread dhokla sandwich from it.

• Scrap the extra dhokla from all the sides to give a perfect round shape.

• Cut bread besan dhokla into half and spread the tempering over it.

• Serve hot with any green chutney or tomato ketchup.

Now please leave a comment, this will encopurage me to make more new recipes and please don’t forget to rate and share this recipe.

See Recipe In हिन्दी (Hindi)