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.
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
- 1 cup rice flour
- 1 cup besan
- 1 cup sour curd
- 2 green chilly
- 1 tsp besan
- salt to taste
- 2 tsp oil
- 1/2 tsp soda
- 1 tbsp oil
- 1/2 tsp mustard seed
- turmeric powder
- Mix the rice flour with some curd in a bowl.
- Mix the gram flour with the remaining curd in another bowl
- Keep both the batter to ferment overnight.
- Make green chutney with coriander. Add a teaspoon of gram flour to it, it should be of medium consistency.
- Heat two teaspoon of oil in a pan, add soda to it. Once it cools, mix it equally to both the batter.
- Add salt to both the batter.
- Heat a steamer.
- Take a bowl, smear some oil to it.
- Put the rice flour batter to it and allow it to cook, once it is half done, spread some green chutney over it. Cook for three to five minutes.
- Pour the yellow batter over it and steam it. Once it is done, switch off and let cool for sometime.
- Make seasoning in a bowl, add mustard seeds. Once it crackles, put asafoetida and turmeric powder to it.
- Cut it and pour the seasoning over it.
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