How to make Tri Coloured Dhokla -

A three colour delightful steamed Gujarati snack.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Rice (चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Tri Coloured Dhokla checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Chilli Cheese Toast Valentine Hearts Bread Idli Masaledar Chicken Chaat - SK Khazana

Tri Coloured Dhokla

Tri Coloured Dhokla Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Tri Coloured Dhokla Recipe

  • Rice 1/2 cup

  • Split black gram skinless (dhuli urad dal) 2 1/2 tablespoons

  • Sour yogurt 3/4 cup

  • Gram flour (besan) sieved 1 cup

  • Turmeric powder 1/4 teaspoon

  • Oil 2 tablespoons

  • Lemon juice 2 tablespoons

  • Soda bicarbonate 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves bunch 2 medium

  • Fresh mint leaves bunch 1 medium

  • Green chillies 4-6

  • Sugar 1 teaspoon

  • Ganthia 1/4 cup

  • Mustard seeds 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Coconut Coconut 1/2 cup


Step 1

For white dhokla grind rice and urad dal into a coarse powder. Take the powder in a bowl and add two tablespoons yogurt and three fourth cup of warm water.

Step 2

Mix thoroughly to make a batter of pouring consistency. Take care that no lumps are formed. Set aside to ferment for eight to ten hours.

Step 3

For khaman dhokla take gram flour and turmeric powder in a bowl. Add remaining yogurt and approximately three fourth cup of warm water and mix well to avoid lumps. Set it aside to ferment for three to four hours.

Step 4

Heat water in a pan. Place a ring in it. Take the fermented white dhokla batter and add a mixture of half tablespoon oil, half tablespoon lemon juice and one fourth teaspoon soda bicarbonate and mix thoroughly. Add salt and mix.

Step 5

Heat water in a steamer. Grease a thali and pour the white dhokla batter till half full. Place it on the ring in the pan. Keep it in the steamer, cover and steam for five minutes Grind together coriander leaves, mint leaves, green chillies, one tablespoon lemon juice, salt, sugar and ganthia to a smooth paste.

Step 6

Mix the remaining lemon juice, half tablespoon oil and turmeric powder in a small bowl. Add remaining soda bicarbonate and stir to mix.

Step 7

Add it to the khaman batter and mix. Remove the white dhokla from the steamer and spread a thick layer of green chutney on it.

Step 8

Pour the khaman batter over the chutney layer and steam again for ten to twelve minutes or until cooked. If a skewer inserted in the dhokla comes out clean it is done.

Step 9

For tempering heat remaining oil in a pan and add mustard seeds. When the seeds splutter pour the tempering over the tri-coloured dhokla.

Step 10

Cut it into squares and serve garnished coriander leaves and scraped coconut.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.