How to make Tri Coloured Dhokla -
A three colour delightful steamed Gujarati snack.
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 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
Method
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.
Nutrition Info
Calories : 1426 Kcal
Carbohydrates : 161.3 gm
Protein : 44 gm
Fat : 67.1 gm
Other : Fiber- 32.2gm
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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 www.sanjeevkapoor.com 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.
