Tri-Color Dhokla A Popular Gujarati Steamed Snack Recipe | How To Make Tiranga Dhokla

Today we celebrated Republic Day in our society, flag hosting and sweet distribution were done. Thought of creating something with tricolors.  I made tri-color dhokla for breakfast using food colors as my colorful veggies were out of stock. Dhokla is the easiest recipe to make in breakfast time. If I am running out of time in the morning than this comes in handy.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

So let see how to make this tri-color dhokla, a simple quick and easy recipe.

Tri-Color Dhokla Popular Gujarati Steamed Snack

Ingredients                                                                                            Serve 4

For sooji/rava/semolina batter

For White layer

1/2 Tsp salt

1/8 Cup water

1/2 Tsp baking soda

1/2 Tsp sugar

For Saffron layer

1/2 Tsp salt

1/2 Tsp baking soda

2 Pinch saffron color

1/2 Tsp sugar

1/8 Cup water

Method

1. First of all in, a mixing bowl take sooji, water, and curd. Mix well and keep it aside for 20-30 minutes. This is our basic batter, which will be used for creating all three layers.
2. Divide this batter into three parts for each layer.
3. In a separate bowl take one part of the basic batter. Combine all ingredients listed under green layer from the above list.
4. Grease a dhokla plate and heat the dhokla cooker. Pour this green batter into the plate and steam for 10 minutes.
5. Just before 10 minutes comes to end prepare for the second layer. Mix all the ingredients listed under the white layer. After 10 min pour this white batter over green layer. Steam it for another 10 min.
6. Finally, prepare for the saffron layer by mixing all ingredients listed under saffron layer. After 10 min pour this batter over this white cooked layer. Steam it for 10 min.
7. Switch off the flame and rest it for some time. Let it cool down for a few minutes.
8. After cooling down this dhokla comes out easily from the plate. Prepare for tempering and spread over it.
9. Serve this tri-color dhokla with tomato sauce or green coriander chutney.

Note

1. The basic batter becomes too thick. Divide it into three parts as it is. For each layer, we are adding water separately as mentioned in the listed ingredient.
2. For green and white layer just steam it for 10 mins. Within this time the batter will be cooked enough so that it will not mix with the upper layer. For the third layer after 10 min check with a toothpick. It should come out clean. If not than steam it for another 5 mins.
3. For the green color use palak/spinach puree, green coriander puree or mint puree.
4. For saffron layer use carrot puree.
5. It seems that the lower layer is steamed for a longer duration. But believe me, it is as moist as the upper layers. There is no sign of hardness.

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