Tri colour dhokla
A tasty snack from the state of Gujarat. Serve it with tea or as an accompaniment with lunch or dinner.
Servings Prep Time
25pieces 15minutes
Cook Time Passive Time
30minutes 6hours
Servings Prep Time
25pieces 15minutes
Cook Time Passive Time
30minutes 6hours
Ingredients
For the white layer
For the yellow layer
For the green layer
For mixing
For seasoning
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.
For the yellow layer
  1. Mix the ingredients and keep in a warm place.
After fermentation
  1. Grind coriander leaves and green chilly to a paste. Add gram flour to it.
  2. Take oil in a pan, heat it and put soda bi carbonate to it. It sizzles. Remove it and allow to cool.
  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.
  5. Keep it in the container and close the lid. Allow to cook for two minutes
  6. Now,add the green layer over it. Again let cook for two minutes.
  7. Finally, the third layer and cook for three to five minutes. An inserted knife should come out clean.
  8. Once, it is done, keep it aside. If the batter is remaining, pour it in another container and repeat.
  9. Make seasoning and lastly add buttermilk to it.
  10. Cut into squares.
  11. Put the seasoning over it.
  12. Serve with tea.
Recipe Notes

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