Name: Tricolor Dhokla recipe by Kartikeya Mishra at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 6
Ingredients: 200 grams Rawa/Suji/Semolina; 1.5 cups curd; 1 teaspoon eno fruit salt; 1 teaspoon rai(black mustard seeds); 2 teaspoons lemon juice; 1 teaspoon sugar; 1/4 teaspoon lemon juice; 1 green chilli (chopped); Orange and Green food colors*; 2 Tablespoons Oil; Salt to taste

Ingredients Serving: 6

200 grams Rawa/Suji/Semolina
1.5 cups curd
1 teaspoon eno fruit salt
1 teaspoon rai(black mustard seeds)
2 teaspoons lemon juice
1 teaspoon sugar
1/4 teaspoon lemon juice
1 green chilli (chopped)
Orange and Green food colors*
2 Tablespoons Oil
Salt to taste

Instructions

In a bowl, vigorously mix sugar, salt with curd. Also add finely chopped chilli and red chilli powder. Add the rawa and mix well. You can add more rava and water to make a smooth pouring consistency batter. Add 1 tbsp. oil to the batter.
Keep it in room temperature for atleast an hour. If it is not very sour, then you can add little lemon juice also.
Heat enough water in a big kadhai or pressure cooker and place a wire stand in it. Grease a cake tin. Add eno to the batter and whisk for 10 seconds.
Pour it in the tin and steam for 18 minutes or until done. Once its done, then you can run a knife all around and take out by inverting it on a plate.
For tadka, heat 1 tbsp. Oil in a pan and crackle rai in it. Switch off the flame and add 1/2 cup water, 1 tsp, sugar, little salt and mix. Boil this. Pour this over the dhokla. (This recipe is for 1 layer.)

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