Tri-colour dhokla | How to make Tri-colour dhokla

By jayashree rao  |  22nd Apr 2017  |  
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  • Tri-colour dhokla, How to make Tri-colour dhokla
Tri-colour dhoklaby jayashree rao
  • Prep Time

    6

    Hours
  • Cook Time

    15

    mins
  • Serves

    4

    People

6

0





About Tri-colour dhokla Recipe

Tricolor dhokla is an enriched version of the popular dhokla recipe. As the name suggests, it has three layers, white, green and yellow. It makes a tasty snack with a cup of hot tea.

Tri-colour dhokla is delicious and authentic dish. Tri-colour dhokla by jayashree rao is a great option when you want something interesting to eat at home. Restaurant style Tri-colour dhokla is liked by most people . The preparation time of this recipe is 360 minutes and it takes 15 minutes to cook it properly. Tri-colour dhokla is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Tri-colour dhokla. Tri-colour dhokla is an amazing dish which is perfectly appropriate for any occasion. Tri-colour dhokla is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Tri-colour dhokla at your home.

Tri-colour dhokla

Ingredients to make Tri-colour dhokla

  • 1 cup rice flour
  • 1 cup+ 1 teaspoon gram flour
  • 1 cup sour curd
  • 1/2 cup coriander
  • 5 green chilli
  • 3 teaspoon oil
  • 1/2 teaspoon soda
  • 1/2 teaspoon mustard seeds
  • Pinch of asafoetida
  • 1/2 teaspoon cumin
  • A few curry leaves
  • 2 tablespoon buttermilk

How to make Tri-colour dhokla

  1. Here are three steps that one needs to follow: Firstly, one needs to mix the white batter and yellow batter in separate containers and set aside to ferment. Next day, grind the paste, make the seasonings and steam the dhokla.
  2. For the white layer, mix rice flour, half cup of curds and salt in a bowl. Close a lid and keep it aside.
  3. For the yellow layer, mix gram flour, half cup of curds and salt in a bowl. Close a lid and keep it aside.
  4. Next day, grind coriander leaves, four green chilli and salt to a paste. Mix a teaspoon of gram flour to it.
  5. Take a teaspoon of oil, heat it, add soda to it. It sizzles, keep it aside and allow to cool.
  6. Now, mix both the flour separately. Put the soda mixture to both.
  7. Take a small pressure cooker or idli stand. Put water in the beneath. Grease a bowl, pour the white mixture into it, keep it to steam in the pan.
  8. Let cook for five minutes, now smear the green paste slowly with a spoon over it. Let cook for five minutes.
  9. Now, pour the yellow batter over it. Allow to cook until it is done. A knife should come out clean.
  10. Prepare the seasoning. Take oil in a pan, add mustard seeds, as it crackles, put cumin, asafoetida, green chilli and curry leaves to it. Keep it aside. Mix buttermilk into the seasoning.
  11. Cut the dhokla into pieces, pour the seasoning over it.

My Tip:

The dhokla batter needs to be set aside for six hours or over night. Sour curd is necessary.

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