Tri-colour dhokla is a three layered dhokla. The green layer is sandwiched between the yellow coloured dhokla and white dhokla. The yellow dhokla is khaman dhokla. It makes a good evening snack.

Dhokla as we all know is a popular savoury snack from Gujarati cuisine. It was initially made with gram flour but soon different kinds were made. Dhokla in its real form is  fermented and later steamed. Times have changed, today, most of the dhokla recipes we make are the instant versions. The most common scenario is we are on work and need to whip some quick dishes, isn’t it ? I have shared many instant dhokla recipes earlier. Check out my corn dhokla, oats dhokla and multi-millet dhokla

To make tri-colour dhokla, it needs a little planning. It is made by fermenting the two batters. Ideally, it is best to mix at night and prepare in the morning. But, incase, you want to make it in the evening, you need to mix the batter in the morning itself. Here, I have taken one cup of flour, feel free to use the same measurement in grams.

Let us get to the tri-colour dhokla recipe:

Tri-colour Dhokla

Ingredients:

• 1 cup rice flour      ( 1 cup =240ml)
• 1 cup gram flour
• 1 cup sour curd
• 1 tablespoon green chutney
• 1 teaspoon gram flour
• 2 tablespoon + 2 teaspoon oil
• 1 teaspoon soda
• salt to taste
• 1/2 teaspoon mustard
• 1/4 teaspoon asafoetida
• 1/2 teaspoon cumin
• a few curry leaves
• 2 green chilli
• 1 tablespoon buttermilk
• coriander for garnishing

Method:

1. Take rice flour and gram flour in two seperate bowls.
2. Mix some curd with gram flour and put it aside.
3. Use the remaining curd to mix rice flour.
4. Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
5. Mix a spoon of besan in the green chutney. This is used for the green layer.
6. Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
7. Add the required quantity of salt to both the batter.
8. Put the dhokla steamer to heat.
9. Grease the tin.
10. Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
11. Allow it to steam.
12. After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
13. Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
14. Allow it to steam for sometime, a knife pricked should come out clean.
15. In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
16. Cut the dhokla into pieces, pour the seasoning over it.
17. Tri-colour dhokla is ready to serve.

Tips :

• The curd should be sour but not foul smelling. It is best to use a day old curd kept outside.
• Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside.
• Use a little water, if needed, while mixing the dough.
• To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
• You can add sesame for topping.

Are you looking for different kind of Gujarati dishes? Check out  cabbage and methi muthiya, dal dhokli recipe

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5 from 1 vote

Tri-colour Dhokla

Tri-colour dhokla is a fermented, three layered dhokla from Gujarati cuisine.

Course evening snacks

Cuisine Gujarati

Keyword dhokla variety, gujarati cuisine, tri-colour dhokla

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting time 5 hours hours

Total Time 5 hours hours 45 minutes minutes

Author Jayashree

Equipment

• 2 bowls
• 2 ladles
• dhokla maker
• tin
• knife
• kadai

Ingredients

• 1 cup rice flour 1 cup =240ml
• 1 cup gram flour
• 1 cup sour curd
• 1 tablespoon green chutney
• 1 teaspoon gram flour
• 2 tablespoon + 2 teaspoon oil
• 1 teaspoon soda
• salt to taste
• 1/2 teaspoon mustard
• 1/4 teaspoon asafoetida
• 1/2 teaspoon cumin
• a few curry leaves
• 2 green chilli
• 1 tablespoon buttermilk
• coriander

Instructions

• Take rice flour and gram flour in two seperate bowls.
• Mix some curd with gram flour and put it aside.
• Use the remaining curd to mix rice flour.
• Cover with a lid and keep them in a warm place. Ferment  for at least five hours.
• Mix a spoon of besan in the green chutney. This is used for the green layer.
• Heat two tablespoon of oil in a pan, add soda to it . Once it cools, mix into both the batter.
• Add the required quantity of salt to both the batter.
• Put the dhokla steamer to heat.
• Grease the tin.
• Now, put half the quantity the oil with soda mixture to the white batter. Mix and pour into the tin.
• Allow it to steam.
• After five minutes, when it is partially done, spread the green chutney over it. Close the lid and steam for two minutes.
• Now, pour the remaining oil and soda mixture to the khaman batter. Mix and pour it over the green chutney which you had spread.
• Allow it to steam for sometime, a knife pricked should come out clean.
• In the meantime, make the seasoning with nustard, cumin, green chilli and cury leaves. Mix some nutermilk in the seasoning.
• Cut the dhokla into pieces, pour the seasoning over it.
• Tri-colour dhokla is ready to serve.

Notes

The curd should be sour but not foul smelling.
Use a little water, if needed, while mixing the dough.
To make green chutney, grind coriander, green chilli and salt with a little water. Later, mix gram flour to it.
You can add sesame for topping.
Fermentation is needed for this variety of dhokla. I, mix the dhokla batter at night and keep it aside. 

If you ever make Tri-colour Dhokla recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!

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tri-colour dhokla