Tricolour Dhokla Recipe Kit Recipe

Indian cuisine · 701 calories

Tricolour dhokla Recipe Kit recipe

About this recipe

Experience the vibrant flavors of India with our Tricolour Dhokla Kit! This kit includes everything you need to create this iconic Gujarati snack, featuring three colorful layers of steamed dhokla made from besan, semolina, and aromatic spices. Perfect for any occasion, this light and fluffy dish is topped with a tangy tempering of mustard seeds, green chillies, and curry leaves, and garnished with fresh coconut and coriander. Easy to prepare and bursting with flavor, it's a delightful treat for your taste buds. Order now on the AnyFeast website or app and bring a taste of India to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 100 g Curry Leaves
  • medium Chilli Green Long
  • - Besan
  • 500 g Suji
  • Pcs Eno Orange
  • 200 g Table Salt
  • 100 g Yellow Mustard Seeds
  • 300 g Ginger Paste
  • 20 g Turmeric Powder
  • 500G Madhur Sugar
  • 500 Ml Champion Oil

Instructions

  1. 1. Grease a 6-inch square cake pan with oil and set aside.
  2. 2. In a mixing bowl, combine 1 cup besan (gram flour), 1/2 cup semolina (sooji), 1/2 tsp turmeric powder, 1/2 tsp ginger paste, 1/2 tsp green chilli paste, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp fruit salt (eno), and 1/2 cup water. Mix well until smooth.
  3. 3. Divide the batter into three equal portions. Add 1/2 tsp red food colour to one portion, 1/2 tsp green food colour to another, and leave the third portion plain.
  4. 4. Steam the red batter in the greased pan for 5 minutes. Once set, layer the plain batter on top and steam for another 5 minutes. Finally, layer the green batter and steam for 5 minutes.
  5. 5. Remove the pan from the steamer and let it cool for 5 minutes. Cut the dhokla into squares or diamonds.
  6. 6. Heat 1 tbsp oil in a small pan. Add 1/2 tsp mustard seeds and let them splutter. Add 1-2 slit green chillies and a few curry leaves. Pour this tempering over the dhokla.
  7. 7. Garnish with 1 tbsp grated coconut and 1 tbsp chopped coriander leaves. Serve with green chutney.