Tri-Color Dhokla: A Layered Delight (Steamed Savory Cake)
25 minutes
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About Tri-Color Dhokla: A Layered Delight (Steamed Savory Cake)
Craving a vibrant and flavorful snack? This Tri-Color Dhokla is a delightful twist on a Gujarati classic, guaranteed to tantalize your taste buds.Imagine fluffy layers of fermented rice and lentil batter, punctuated by a vibrant green chutney and a spiced chickpea flour batter. Steamed to perfection, this savory cake is as beautiful as it is delicious.Enjoy this warm treat garnished with fresh cilantro, a sizzling tempering, and your favorite chutneys for an explosion of flavor.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
White Dhokla Layer
Yellow Dhokla Layer
- 1 cup Gram Flour besan
- 1 Tbsp Semolina sooji/rava
- 1/2 tsp Turmeric powder
- 1/4 tsp Chili Powder red
- 1 tsp Salt
- 1 Tbsp Sugar
- 1 tsp Eno Fruit Salt
- Water as needed for idli batter consistency
Tempering
- 1 Tbsp Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Asafoetida hing
- 2 Chillies green, slit
Other Ingredients
- 1/2 cup Chutney green
- 1/2 cup Sugar Syrup diluted
- 1/4 tsp Chili Powder for sprinkling, red
Serving
- Chutney red
Instructions
- Wash 2 cups of idli rice and 1 cup of urad dal separately. Soak them with 1 tsp of fenugreek seeds in enough water overnight.
- In the morning, grind the soaked rice and dal into a smooth batter, adding water as needed to achieve an idli batter consistency. This soaking and grinding process helps to break down the starches, resulting in a lighter, fluffier dhokla.
- Transfer the batter to a bowl, cover, and let it ferment in a warm place for 5-6 hours, or until it doubles in volume. Fermentation adds a characteristic tangy flavor and airy texture.
- Once fermented, add 1 tsp of salt to the white dhokla batter and mix well.
- In a bowl, combine 1 cup chickpea flour, 1 Tbsp semolina, ½ tsp turmeric powder, ¼ tsp red chili powder, 1 tsp salt, and 1 Tbsp sugar.
- Gradually whisk in water until you achieve a smooth batter similar to the white dhokla batter. Ensure there are no lumps. Set aside.
- Grease a medium-sized steaming plate with oil. Pour the white dhokla batter onto the plate and place it in a preheated steamer.
- Steam for 7-8 minutes, or until the first layer is cooked through. You can check for doneness by inserting a toothpick – it should come out clean.
- Spread a thin layer of green chutney over the steamed white dhokla layer. Steam for another 3 minutes to allow the flavors to meld.
- Just before adding the yellow batter, whisk in 1 tsp of Eno fruit salt. This creates a light and airy texture. Immediately pour the yellow batter over the green chutney layer. Sprinkle with red chili powder.
- Steam for another 10 minutes, or until the yellow layer is cooked through.
- Remove the steamed dhokla from the steamer and let it cool to room temperature. This prevents it from crumbling when cut.
- Prepare the tempering by heating 1 Tbsp oil in a small pan. Add 1 tsp mustard seeds. Once they splutter, add ¼ tsp asafoetida and 2 slit green chilies. Pour this tempering over the cooled dhokla.
- Cut the tri-color dhokla into desired shapes and serve hot with red and green chutney, garnished with fresh cilantro and shredded coconut.
Recipe Notes
Expert Tips
- For a softer dhokla, grind the batter a bit coarser. For a firmer texture, grind it finer.
- Don't over-steam the dhokla, or it will become dry. Check for doneness by inserting a toothpick – it should come out clean.
- Get creative with the tempering! Add mustard seeds, curry leaves, and even a pinch of asafoetida for a flavorful finish.
Storage Instructions
- Store leftover dhokla in an airtight container in the refrigerator for up to 3 days.
- You can also freeze dhokla for longer storage. Thaw it completely before reheating.
Also See
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Recipe Nutrition
Calories: 1425kcalCarbohydrates: 256gProtein: 54gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 5985mgPotassium: 1037mgFiber: 32gSugar: 18gVitamin A: 990IUVitamin C: 121mgCalcium: 166mgIron: 14mg
Dhara Shah
Articles: 22
4 Comments
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This looks fantastic! Appreciate the share.
Such a great recipe! Can’t wait to try it.
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.
What a great recipe! Thanks for sharing.