Tricolour dhokla

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    Dhokla is a popular snack of Gujarat. It is soft, spongy and makes a delicious  snack with tea.  It is usually made of gram flour by the method of fermentation. Today, I am presenting to you an enriched version of the popular khaman dhokla. It is known as  Tricolur dhokla . As the name indicates, it has three layers of different colours, white,green and yellow.

    tricolour dhokla collage
    tricolour dhokla collage
    tricolour dhokla ready
    tricolour dhokla ready
    tricolour dhokla
    tricolour dhokla

    I learnt making dhokla long back as it is one of my favourites. Some pointers before I proceed to the recipe. It is essential to have sour curds, but do not use that is kept lying for a long time. All the hard work should not go away.  Fermentation time changes according to the season. Winters need longer time than summers.

    Here is a collage of the making of dhokla. Pictorial representation is below

    tricolour dhokla at a glance
    tricolour dhokla at a glance
    tricolour dhokla
    Tri colour dhokla
    Print Recipe
    A tasty snack from the state of Gujarat. Serve it with tea or as an accompaniment with lunch or dinner.
    Servings Prep Time
    25 pieces 15 minutes
    Cook Time Passive Time
    30 minutes 6 hours
    Servings Prep Time
    25 pieces 15 minutes
    Cook Time Passive Time
    30 minutes 6 hours
    tricolour dhokla
    Tri colour dhokla
    Print Recipe
    A tasty snack from the state of Gujarat. Serve it with tea or as an accompaniment with lunch or dinner.
    Servings Prep Time
    25 pieces 15 minutes
    Cook Time Passive Time
    30 minutes 6 hours
    Servings Prep Time
    25 pieces 15 minutes
    Cook Time Passive Time
    30 minutes 6 hours
    Ingredients
    For the white layer
    For the yellow layer
    For the green layer
    For mixing
    For seasoning
    Servings: pieces
    Instructions
    1. Preparation of dhokla is in a few steps. Firstly, the white batter and the yellow batter needs to be mixed in separate containers and allowed to ferment for six hours. The next day, the green chutney is preapred and the dhokla is cooked in pressure pan. Let's get cooking in steps.
    For the white layer
    1. Mix the ingredients and keep in a warm place.
      white batter
    For the yellow layer
    1. Mix the ingredients and keep in a warm place.
      yellow batter
    After fermentation
    1. Grind coriander leaves and green chilly to a paste. Add gram flour to it.
      green paste
    2. Take oil in a pan, heat it and put soda bi carbonate to it. It sizzles. Remove it and allow to cool.
      soda put in oil
    3. Once it is cooled, take the batter and whisk them. Add the soda mixture to both the yellow and white batter.
    4. Heat a pressure pan. Grease a container and pour the white batter into it. If the container is large, you can pour the whole quantity or make in two batches.
      white batter poured
    5. Keep it in the container and close the lid. Allow to cook for two minutes
      white layer in the pan
    6. Now,add the green layer over it. Again let cook for two minutes.
      green layer
    7. Finally, the third layer and cook for three to five minutes. An inserted knife should come out clean.
      Tricolour dhokla
    8. Once, it is done, keep it aside. If the batter is remaining, pour it in another container and repeat.
      steaming is done
    9. Make seasoning and lastly add buttermilk to it.
      seasoning
    10. Cut into squares.
    11. Put the seasoning over it.
      with the seasoning
    12. Serve with tea.
      tricolour dhokla ready
    Recipe Notes

    Serving suggestion : You can use green chutney and tamarind chutney if you wish.

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