Tri color Dhokla Recipe | Tiranga Dhokla

22 Jan Tri color Dhokla Recipe | Tiranga Dhokla

Last Updated on May 2, 2019 by blessmyfoodbypayal

Tri color Dhokla Recipe | Tiranga Dhokla recipe to mark the special occasion of either Indian Republic Day or Independence Day made in a very simple way with basic ingredients.

On coming 26th of January, India is going to celebrate 68th glorious years of its Constitution coming into force, also called as Republic Day.

where on one side, whole nation is enthralled with the colors of patriotism, we have decided to bring some patriotic fervor into our house via Kitchen.

Hence with this Tri color Dhokla Recipe | Tiranga Dhokla (in the colors of the Indian Flag), we are celebrating this coming day in a foodie way.

Tri color Dhokla Recipe – Recipe Card

Tri color Dhokla Recipe | Tiranga Dhokla

blessmyfoodbypayal

Tri Color Dhokla recipe is attributed to the national flag o india.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Snack

Cuisine Gujrati, Indian

Ingredients

  

(Ingredients for all the three colours are almost similar except some minor differences)

For Orange Dhokla

• 6 tbsp Besan/ gram flour
• 1/4 cup Curd
• 2 tbsp Carrot puree
• 1/2 tbsp Lemon juice
• 1/2 tbsp Sugar
• 1/2 tbsp Oil
• 1/2 tbsp ENO salt
• 1/4 tsp Ginger grated
• 1 Green Chilli chopped
• Salt as per taste
• 2 tbsp Water

For White Dhokla

• 1/4 cup Rava/ semolina
• 2 tbsp Curd
• 1 tbsp Coconut grated
• 1/4 tbsp Lemon juice
• 1/4 tbsp Sugar
• 1/4 tbsp Oil
• 1/4 tbsp Eno salt
• 1/4 tsp Ginger grated
• 1 Green Chilli chopped
• 1 tbsp Water
• Salt as per taste

For Green Dhokla

• 6 tbsp Besan/ gram flour
• 1/4 cup Curd
• 2 tbsp Spinach puree
• 1/2 tbsp Lemon juice
• 1/2 tbsp Sugar
• 1/2 tbsp Oil
• 1/2 tbsp Eno salt
• 1/4 tsp Ginger grated
• 1 Green Chilli chopped
• Salt as per taste
• 2 tbsp Water

For Tempering:

• 1 tbsp Oil
• 2-3 Curry Leaves
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 2 Green Chilies slit them and cut into halves
• 1 tbsp Coriander Leaves chopped
• 2 tbsp Fresh Coconut grated - optional
• 1/4 cup Water

Additional ingredient

• Oil for greasing

Instructions

 

Making of Dhokla

• Pour water in the steamer and switch the steamer on.
• Grease a bowl in which you are going to prepare the dhokla.
• Take 3 bowls and add all the ingredients shown under their respective category separately for making batter in the ingredients herein supra except Eno and water.
• Then add water in all the 3 bowls and mix well leaving no lumps left.
• Now take the bowl carrying saffron batter first and add Eno and mix the batter vigorously either clockwise or anti – clockwise for about 45 to 60 seconds.
• Pour the batter in the greased bowl.
• Repeat the process no. 5 for the white batter and thereafter for green batter.
• Gently spread the white batter over the orange batter and Likewise Green batter over the white batter.
• Keep on the steam for about 25 to 30 minutes.
• After 25 – 30 minutes, insert a toothpick into dhokla and check if it comes out clean, it is ready. Otherwise cook for more 5 minutes.
• Take the bowl out of the steamer and let it cool.
• Once it is cool, invert the dhokla from the bowl in a downward side upwards (means orange side on the top).

For Tempering:

• Heat oil in a pan. Add mustard seeds. When seeds begin to pop up, add cumin seeds, curry leaves and green chillies, saute them for few seconds.
• Add water and bring it to boil. Pour it over dhoklas evenly.
• Now cut the Dhokla in the cubes with a sharp knife. However you can cut the Dhokla either before tempering or after the Dhokla is ready.
• Garnish with chopped coriander leaves and grated coconut
• Your Tri color Dhokla  is ready…

Step wise recipe of tri color dhokla recipe

1. Pour water in the steamer and switch the steamer on.

2. Grease a bowl in which you are going to prepare the dhokla.

3. Take 3 bowls and add all the ingredients shown under their respective category separately for making batter in the ingredients herein supra except Eno*** and water.

4. Then add water in all the 3 bowls and mix well leaving no lumps left.

5. Now take the bowl carrying saffron batter first and add Eno and mix the batter vigorously either clockwise or anti – clockwise for about 45 to 60 seconds.

6. Pour the batter in the greased bowl.

7. Repeat the process no. 5 for the white batter and thereafter for green batter.

8. Gently spread the white batter over the orange batter and Likewise Green batter over the white batter.

9. Keep on the steam for about 25 to 30 minutes.

10. After 25 – 30 minutes, insert a toothpick into dhokla and check if it comes out clean, it is ready. Otherwise cook for more 5 minutes.

11. Take the bowl out of the steamer and let it cool.

12. Once it is cool, invert the dhokla from the bowl in a downward side upwards (means orange side on the top).

For Tempering:

Heat oil in a pan. Add mustard seeds. When seeds begin to pop up, add cumin seeds, curry leaves and green chillies, saute them for few seconds.

Add water and bring it to boil. Pour it over dhoklas evenly.

Now cut the Dhokla in the cubes with a sharp knife. However you can cut the Dhokla either before tempering or after the Dhokla is ready.

Garnish with chopped coriander leaves and grated coconut and serve with ANAARDANA CHUTNEY or Green coriander chutney.

Your Tri color Dhokla  is ready…

Here it is…

HOW TO PREPARE DHOKLA IN PRESSURE COOKER

1. Pour about 2 to 2.5 cups of water into a pressure cooker and put it on medium flame for 4-5 minutes.

2. Place something in the water which can work as a stand on which you can place your bowl in which batter is added. We have also heard that some people add small stones (of the same volume) on which they can place their bowl, but we have never tried this method personally. The very purpose of placing a stand in water is that the water, while boiling, shouldn’t enter into the bowl in which batter is there.

3. Close the lid of pressure cooker and remove the whistle. Cook it over medium flame for about 20 minutes. After 20 minutes open the lid and check whether Dhokla is ready or not. For this, just insert a toothpick or a knife in the batter and if the toothpick/knife comes out clean, your Dhokla is ready. Otherwise let it cook for a further period of 5 to 7 minutes.

NOTE

*For carrot puree, just boil a small carrot in water for 4-5 minutes or until it turn very soft and then blend it to puree in a blender.

***For spinach puree, just wash and boil a handful of spinach leaves in water for 4-5 minutes or until it turn very soft and then blend it to puree in a blender.

You can also use the Orange and Green food colors instead of Carrot and Spinach Puree. In that case enhance the quantity of Besan (for both Orange and Green Dhokla) equalent to the quantity of Rava taken for white Dhokla.

***Add Eno only immediately before steaming Dhokla. If you will add Eno into your batter and will leave the batter aside, your Dhokla will be spoiled.

Also have a look at INSTANT KHAMAN DHOKLA.

For another Tricolor recipe, click here

Regards

PAYAL BALI SHARMA

SHAILENDER SHARMA