Tri-Color Dhokla A Popular Gujarati Steamed Snack Recipe

Tri-Color Dhokla is a popular Gujarati snack. It is a steamed & spongy snack tempered with mustard seeds and sesame seeds. This delightful tri-color dhokla is so simple to make. Since dhokla is steamed so it is healthy as well. You can avoid oil tempering if you are weight conscious.

Course Breakfast, Snack

Cuisine Indian

Prep Time 10

Cook Time 30

soaking semolina 30

Total Time 40

Servings Servings

Calories

Author Bhawana

Ingredients

For sooji/rava/semolina batter

2 Cup sooji/semolina/rava
2 Cup curd
1 Cup water

For Green layer

1/2 Tsp salt
1/8 Cup water
1/2 Tsp baking soda
2 Pinch green color
1/2 Tsp sugar

For White layer

1/2 Tsp salt
1/2 Tsp baking soda
1/2 Tsp sugar
1/8 Cup water

For Saffron layer

1/2 Tsp salt
1/2 Tsp baking soda
2 Pinch saffron color
1/2 Tsp sugar
1/8 Cup water

Instructions

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.
Divide this batter into three parts for each layer.
In a separate bowl take one part of the basic batter. Combine all ingredients listed under green layer from the above list.
Grease a dhokla plate and heat the dhokla cooker. Pour this green batter in the plate and steam for 10 minutes.
Just before 10 minutes comes to end prepare for the second layer. Mix all the ingredients listed under white layer. After 10 min pour this white batter over green layer. Steam it for another 10 min.
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.
Switch off the flame and rest it for some time. Let it cool down for few minutes.
After cooling down this dhokla comes out easily from the plate. Prepare for tempering and spread over it.
Serve this tri-color dhokla with tomato sauce or green coriander chutney.

Notes

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 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.

Nutrition