By Akshara
October 24, 2026
Khaman dhokla is a Gujarati snack favourite renowned for its fluffy texture and sweet-tangy flavour profile. Transforming traditional dhokla into bite-sized mini sandwiches layered with a vibrant green coriander-mint chutney and sweet date-tamarind chutney elevates it into an impressive party appetizer. Garnished with nylon sev and pomegranate arils, these mini khaman sandwiches bring colour, crunch, and authentic festive hosting flair to any celebration.
1.5 cups gram flour (besan)  1 tablespoon semolina (sooji)  1 teaspoon ginger-green chilli paste  1 teaspoon lemon juice  3/4 cup water  1 teaspoon fruit salt (Eno)  1/2 cup green mint-coriander chutney  1/4 cup sweet tamarind chutney  1/2 cup nylon sev and pomegranate pearls for garnish
Whisk the gram flour, semolina, ginger-green chilli paste, lemon juice, salt, and water into a smooth, lump-free batter, then fold in the fruit salt just before pouring into a greased steaming tray.
Steam the dhokla batter over medium-high heat for fifteen minutes until fluffy and cooked through, then cool completely and cut into small bite-sized squares or circles using a cookie cutter.
Slice each mini dhokla horizontally into two thin layers, spreading a layer of green mint-coriander chutney on the bottom half and sweet tamarind chutney on the top half.
Sandwich the pieces together gently, press the outer edges into nylon sev, and top each mini sandwich with a few vibrant pomegranate arils before serving.