Dhokla Sandwich is a creative Gujarati fusion dish that the whole family will love - perfect for lunchboxes, picnics or as a protein-packed snack; made with soft steamed chickpea flour cakes layered like a sandwich with vegetables and chutney, this wholesome version is toddler-friendly with no added salt or sugar, fluffy and easy to eat, great for baby-led weaning and can be adapted to use whatever vegetables you have on hand, made plain without spices for milder taste, or cut into fun shapes for fussier eaters; follow this simple recipe for an innovative Indian snack that introduces your child to exciting flavours and textures while keeping everything nutritious, safe and utterly delicious.
General Information
- Servings: 4 toddler-sized sandwiches (about 2 small sandwiches per adult)
- Keywords: dhokla, toddler-friendly, steamed, vegetarian, salt-free, sugar-free, kid-safe
- Calories: ~350 kcal per serving
- Protein: ~12 g per serving
- Carbs: ~30 g per serving
- Fats: ~18 g per serving
- Preparation time: 20 minutes
- Cooking time: 25 minutes
G’day, I’m Steve. I’m an account manager by day and dad of two by night. I love quick, clever ideas that make dinners easy and fun for the kids. This Dhokla Sandwich is soft, steamed, and free from added salt and sugar, so it works great for little ones and busy parents. The dhokla pieces act like soft bread, and I fill them with mashed veg and avocado so it is nutritious and easy to chew.
Ingredients
For the dhokla (steamed cakes)
- 150 g chickpea flour (besan)
- 200 g plain unsweetened yogurt (about 200 ml)
- 100 ml water (more if needed to adjust batter)
- 1 teaspoon baking powder (about 4 g)
- 1/2 teaspoon ground turmeric (optional, for colour)
- 1 small carrot, about 60 g, peeled and grated
- 1 small zucchini, about 100 g, washed and grated (remove large seeds if any)
- 1 tablespoon olive oil (15 ml), plus a little extra to grease the pan
For the fillings (choose one or make two small fillings for variety)
- Pea and sweet potato mash
- 100 g frozen peas, thawed and soft-cooked
- 100 g cooked sweet potato (peeled and steamed or roasted until very soft)
- 1 teaspoon olive oil (5 ml)
- Avocado-yogurt spread
- 1 ripe avocado, about 120 g flesh, peeled and mashed
- 1 tablespoon plain unsweetened yogurt (15 g)
- A squeeze of lemon or lime juice, very small, optional (about 2 ml)
To serve
- Soft cucumber ribbons or very thinly sliced, skin on or off as you prefer
- Small sprigs of soft fresh coriander or parsley, shredded finely for flavour
Safety notes on sizes and textures
- Cut dhokla pieces into strips about 1.5 cm wide or small triangles about 3 cm across. For toddlers, avoid large whole pieces.
- All fillings are mashed or soft so they do not pose a choking hazard.
- Always watch your child while they eat.
Directions
- Prep your equipment and safety first
- Find a medium pot with a lid and a heatproof plate or shallow baking dish that will fit inside the pot without touching the water. If you have a metal steamer basket, even better.
- Put 4 to 5 cm of water into the bottom of the pot. You want the water under the plate, not touching it. Turn the heat off until you are ready to steam.
- Grease your baking dish or plate with a little olive oil. This stops the batter sticking and makes the dhokla easier to remove.
- Make the batter
- Put 150 g chickpea flour into a mixing bowl. Use a bowl large enough so you can stir properly.
- Add 200 g plain yogurt. With a spoon, start mixing from the centre outwards. If it is thick, add up to 100 ml water slowly, a tablespoon at a time, until the batter is like a thick pancake batter that falls off a spoon. If you over-thin it, add a little more chickpea flour.
- Stir in the 1/2 teaspoon turmeric if you want that sunny colour. This is optional.
- Fold in the grated carrot and grated zucchini so the veggies are evenly mixed. Small grated pieces are important so there are no big bits for little mouths.
- Let the batter rest for 5 to 10 minutes while you arrange the steamer. Resting helps the chickpea flour hydrate.
- Add the lift
- Right before steaming, sprinkle 1 teaspoon baking powder over the batter. Stir gently once or twice to fold it in. The batter will puff a little when it steams. Do not overmix or you will lose the air.
- Steam the dhokla
- Pour the batter into the greased dish. Smooth the top with the back of a spoon so it is about 2.5 cm deep. For toddlers, the thickness should not be too tall so the pieces are easy to manage.
- Place the dish on the trivet or steamer basket in the pot. The water level should be below the dish bottom.
- Put the lid on and bring the water to a gentle boil over medium heat. Once it is steaming well, reduce to medium-low and steam for about 20 to 25 minutes.
- Test with a clean toothpick or small skewer in the centre. If it comes out clean with a few moist crumbs, it is done. If it looks wet, steam another 3 to 5 minutes.
- Cool and slice safely
- Turn off heat and carefully remove the dish with oven mitts. Let the dhokla cool for 10 minutes so it firms up. Hot food is a no-go for toddlers.
- Run a small knife around the edge to loosen. Turn the dhokla onto a clean board if you like, or slice in the dish.
- Cut into toddler-safe pieces: strips about 1.5 cm wide and 6 to 7 cm long, or small triangles about 3 cm across. Smaller, soft pieces are easier to handle.
- Make the fillings
- Pea and sweet potato mash
- If your peas are frozen, steam or microwave them until very soft. Cook the sweet potato until it is fork-soft.
- Put both into a small bowl. Mash with a fork until smooth or only small soft lumps remain. Add 1 teaspoon olive oil and mix. No salt necessary.
- Avocado-yogurt spread
- Cut the avocado in half, remove the stone carefully, and scoop the flesh into a bowl. Mash with a fork until smooth.
- Stir in 1 tablespoon of plain yogurt and a tiny squeeze of lemon or lime if you want some brightness. Mix until silky.
- Assemble toddler sandwiches
- Take one strip of dhokla. Spread a thin layer of your chosen filling on one piece. Keep the filling modest so the sandwich is easy to pick up.
- Top with another dhokla strip to make a small sandwich. Press gently so it sticks together.
- Add a soft cucumber ribbon or a few bits of finely shredded coriander inside if your child is used to textures.
- For very young toddlers, serve the dhokla sandwich as small cut pieces or open-faced slices so they can pick up easily.
- Serving tips and safety
- Serve when the dhokla is warm or at room temperature, not hot.
- Always sit with your child while they eat. Encourage small bites and slow chewing.
- Refrigerate leftovers for up to 2 days. Reheat gently and check temperature.
A couple of quick hacks from my kitchen
- If you do not have a steamer set up, use a large pot and a metal sieve or an oven-safe bowl that sits above the water. The goal is for steam to surround the batter, not boil it.
- Leftover dhokla can be cut into fingers and lightly toasted in a nonstick pan with a touch of oil to make a golden outside. My kids love both soft and slightly crisp versions.
Recommended Sides
- Soft fruit slices like very soft banana pieces or steamed apple slices for dessert. No honey for under 12 months.
- Mild full-fat plain yogurt for dipping, with a little cinnamon or mashed fruit stirred in.
- Small steamed veggie sticks, such as soft carrot or pumpkin pieces, cut thin so they are pillowy and safe.
- A small cup of warm milk or water. No juice or sugary drinks.
Jokes
- Why did the dhokla get invited to the picnic? Because it was great at bringing the soft vibes.
- My kids say this sandwich is like a hug for your mouth. I asked them for proper feedback and they hugged me instead. Same result.
- If your little one refuses the first piece, try again. I call that a taste test and so do my kids.
If you want, I can give options to make this recipe egg-free, nut-free, or make a dairy-free filling. I can also show step-by-step photos for the steaming setup if you want extra help.
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