Tri-Color Instant Dhokla

Prep: 25 minutes | Cook: 25 minutes | Servings: 4 people

Ingredients

100gms Semolina

4 tbsp yoghurt

3 tbsp oil

½ tbsp baking soda

Salt to taste

1 inch grated ginger

1 tbsp baking powder

1 tbsp mustard seeds

2 green chillies

1 sprig of curry leaves

Chopped coriander for garnish

2 tbsp Carrot pulp

2 tbsp spinach pulp

Method:

  • In a bowl, mix semolina, yoghurt, grated ginger, salt, 1 tbs oil and mix well.
  • Add water to this mixture to form a batter consistency.
  • Keep aside for 20 minutes.
  • Divide the batter into three separate bowls.
  • Add carrot pulp to one bowl and spinach to the other. Mix well.
  • Take a loaf tin. Grease it with oil.
  • Add water to the steamer and let it boil. Place a stand in it.
  • Now add baking soda and baking powder to each bowl and mix.
  • Pour the carrot pulp batter in the mould first. Evenly spread it.
  • Then pour the plain white batter on top of this. Spread it using a spatula.
  • And lastly pour in the spinach batter and spread well.
  • Place this mould in the steamer and cover it with the lid.
  • Let it cook for 20-25 minutes.
  • Once done, turn off the heat and let it cool.
  • Meanwhile for the tadka, in a small pan, add oil and let it heat.
  • Add curry leaves and mustard seeds. Let them splutter. Then add the slit green chillies and cook till they turn little brown.
  • Once the dhokla gets cooled, gently remove it from the mould and pour this hot tadka over it.
  • Cut into 1 inch slices and serve hot.
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