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Tri-color Dhokla


Celebrate this Independence day with this yummy tummy colorful recipe:


Sooji (semolina) – 250 gm

Fresh Curd            - 60 gm

Salt                       - As per taste.

Any refined oil      - 1 tbs.

Green chutney ( mint & coriander) – 2 tbs.

Tomato sauce – 2 tbs.

Edible Food Colour (Orange)  – A pinch.

Fruit salt ENO (only regular not the flavored one).

Water             -as per requirement.

For Tadka  (fry):-

Mustard seeds – ½ tsp

Kaddipatta ( Murraya koenigii )  - 10-15 leaves

Green chillies   -4 to 5 (Slit along length).

Oil – 1 tbs

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Steps in making of Tri-color Dhokla:

Mix the Sooji with curd. Add water to make a smooth paste (neither thin nor thick) . Mix well until there are no lumps. Add salt and oil. Now keep it aside for 15 minutes. After 15 minutes divide it into 3 equal parts (you can add more water in paste if the paste becomes thicker after 15 minutes).

Pour 2-3 glass of water in the Dhokla maker .  Once the water comes to a boil, put a net inside it . Lightly spray the oil in the bowl .  Keep it aside. Add green chutney in one part of paste in another bowl. Mix it thoroughly. Now add ¼ th tsp of ENO in it , mix it gently and pour immediately in bowl (which we have already sprayed with oil). Put the bowl on the net in Dhokla maker .Cover with lid & steam for 5 minutes on high flame.

Now take off the lid . Mix 1/4 th tsp ENO in second part of paste and spread it gently on the green Dhokla.  Cover with lid & steam it for 5 minutes on high flame.

After 5 minutes take off the lid . Add pinch of orange colour in little water. Mix this water in tomato sauce. Now add this sauce in third part of paste. Mix it thoroughly and add 1/4 th tsp of ENO. Spread it gently on white Dhokla .  Again cover it & steam it for 10 to 15 minutes on high flame.

After 15 minutes  take it out  and let it cool for  another 15 minutes .

Now make Tadka:

Heat oil in a pan . Add mustard seeds and allow them to pop .  Now add  Kaddipatta/curry leaves (Murraya koenigii  )  and  the slit green chillies. Saute it. Pour it on the top of the Dhokla.

Cut it  into any shapes of your choice.

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After adding ENO in the paste do not let it remain outside for a long time; put it immediately in  the vessel. Otherwise Dhokla will not be spongy.

There should be minimum 5 minutes gap in pouring the different color batters on one another. This is because the first batter gets set in steam in five minutes and the colors of Dhokla do not mix together.

Minimum 15 minutes should be given to cool it after final steaming; by this way your Dhokla will not break  and it will come out  in a whole single piece.

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Health Benefits of Semolina (Sooji):-

It is a rich source of iron and thus prevents anemia.

It keeps you full for a longer time; so helps to avoid overeating.

It is low in fat.

It is rich in selenium which strengthens the immune system to prevent infection.

It is rich in B complex vitamins which support our metabolism.

For those who lead an active lifestyle, semolina is a quick and nourishing source of energy.

Dr. Suman Setia

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Last Modified: August 14, 2016 07:59 AM
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