Tri-Colour Dhokla

Soft and spongy savoury cake prepared by steaming a batter of chickpeas flour or semolina combined with yogurt and finished with a fragrant tempering of mustard seeds, sesame seeds and asafoetida. Tri-colour dhokla is a treat for your eyes and a delight for your taste buds!

Time: 30 minutes

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Serves: 4

Tri-Colour Dhokla
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Ingredients

  1. 1 cup coarse semolina
  2. 1/2 cup coarse gram flour (chickpea flour)
  3. 3 tablespoons yogurt
  4. 11/2 teaspoons freshly ground ginger
  5. 11/2 teaspoons freshly ground green chillies
  6. 1 cup spinach (washed and chopped)
  7. 11/2 tablespoons Eno fruit salt
  8. 1 tablespoon mustard seeds
  9. 1 tablespoon sesame seeds
  10. 1/4 teaspoon asafoetida
  11. 1 tablespoon oil
  12. 2 tablespoons finely chopped coriander leaves
  13. Salt to taste

Method

  1. Combine the semolina, yogurt, freshly ground ginger & green chillies, salt and 1 cup of water in a large bowl. Mix well and let it rest for 10-15 minutes.
  2. In the meanwhile, puree the spinach in a blender or food processor. Keep the spinach puree aside.
  3. In a separate bowl, combine the gram flour, 1tablespoon yogurt, 1/2 teaspoon freshly ground ginger, 1/2 teaspoon freshly ground green chillies, salt and 1/2 cup of water. Mix well to make a smooth batter.
  4. Grease 3 steamer moulds and keep them aside.
  5. Add 1 tablespoon Eno fruit salt to the semolina batter and mix well. Pour half of this batter immediately into a greased mould. Mix the spinach puree in the remaining semolina batter and pour immediately into another greased mould.
  6. Add 1/2 teaspoon Eno fruit salt to the gram flour batter, mix well and pour it in the 3rd steamer mould.
  7. Place the 3 moulds in the steamer and steam for 12 to 15 minutes or till a knife or toothpick inserted in the dhokla comes out neat without any batter on it.
  8. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, add the sesame seeds and asafoetida. Sauté on a medium flame for a few seconds. Pour this tempering over the dhoklas.
  9. Cut them into shape of your choice to serve. Dhokla is usually cut into squares but I used a round cookie cutter to give them a different look.
  10. Serve hot garnished with coriander leaves.

Recipe Tips:

  • Tri-colour dhokla tastes great with green chutney and masala chai.
  • Add the Eno fruit salt just before steaming the dhoklas to make spongy dhoklas.

 

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