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 asafoetida and all the chopped veggies (onion, capsicum, carrot, 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.

Spread the tempering over it. (You can cut it into half and then spread tempering)

Serve hot with Green chutney, tamarind chutney or tomato ketchup.