Name: Tri-colour dhokla recipe by jayashree rao at BetterButter
Prep time: 360 min
Cook time: 15 min
Total time: 375 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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.
For the white layer, mix rice flour, half cup of curds and salt in a bowl. Close a lid and keep it aside.
For the yellow layer, mix gram flour, half cup of curds and salt in a bowl. Close a lid and keep it aside.
Next day, grind coriander leaves, four green chilli and salt to a paste. Mix a teaspoon of gram flour to it.
Take a teaspoon of oil, heat it, add soda to it. It sizzles, keep it aside and allow to cool.
Now, mix both the flour separately. Put the soda mixture to both.
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.
Let cook for five minutes, now smear the green paste slowly with a spoon over it. Let cook for five minutes.
Now, pour the yellow batter over it. Allow to cook until it is done. A knife should come out clean.
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.
Cut the dhokla into pieces, pour the seasoning over it.

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