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