Healthy Snacks : Three Layers Dhokla
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It's new variation to normal khatta and khaman dhokla as here I'm using both the batters to give a twist and in center using green chutney and that's why it's called three layers dhokla!
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Ingredients
For first layer
- 1 cup urad dal
- 2 cup idli rice
- Salt as per taste
- Water to get idli batter consistency
For third layer:
- 1 cup chickpeas flour
- 1 tbsp semolina
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1 tbsp Sugar
- 1 teaspoon fruit salt
- Water as required
For Tempering
- 1 tbsp oil
- 1 teaspoon mustard seeds
- 1 pinch asafetida
- 2 green chilies slices
Other Ingredients
- 1/2 cup sugar syrup diluted
- 1 Pinch red chili powder to sprinkle on top
For garnishing
- 1 bunch coriander leaves chopped
- 2-3 chilies
- 1 tbsp coconut powder
For serving
- 1/2 cup Red Sauce red chutney
- 1/2 cup Green Sauce green chutney
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Instructions
- First for white Dhokla layer take 2 cups of idli rice and 1 cup udad daal separately into two different bowls and wash it properly.
- Now add fenugreek seeds into the udad daal.
- Rest both for overnight and grind it into mixture jar in morning.
- Now put it into warm place of your kitchen for 5-6 hrs to get fermented.
- Take this idli better into medium sized bowl and add 1 tsp of salt to make first layer.
- Now grease the medium sized plate with oil.
- Pour the first layer of idlis batter and put into already hot steamer.
- Until first layer cooked, do preparation of third layer: For third layer, take 1 cup of chickpeas flour into medium sized bowl, add 1/4 tsp red chilli powder, 1/2 tsp turmeric powder, salt and sugar and mix it well.
- Now add water to get desired consistency like idlis batter and mix it will using whisk to avoid lumps. Keep this aside.
- Once first layer cooked after 7-8 mins, apply green Coriander mint chuteny and cook for 3 more mins.
- Now add fruit salt into yellow chickpeas batter and mix it well and immediately pour that batter on top.
- Sprinkle Chilli Powder on top and cook for 10 mins.
- Once cooked remove it from heat and let it be at room temperature.
- For tempering, add oil into small pan, add mustered seeds, once spluttered add asafoetida and green chillies and spread this tempering on Dhokla.
- Cut them into triangle pieces and serve hot with red and green chuteny!
Notes
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Recipe Nutrition
Calories: 1425 kcal | Carbohydrates: 256 g | Protein: 54 g | Fat: 19 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 6 g | Trans Fat: 0.03 g | Sodium: 5985 mg | Potassium: 1037 mg | Fiber: 32 g | Sugar: 18 g | Vitamin A: 990 IU | Vitamin C: 121 mg | Calcium: 166 mg | Iron: 14 mg
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Very healthy and delicious recipe. At least once in a week we have to eat fermented food to keep our digestive system in good condition.