TIRANGI DHOKLA |TRICOLOUR SANDWICH DHOKLA|GREEN CHUTNEY DHOKLA

TIRANGI DHOKLA (TRICOLOUR DHOKLA) /SANDWICH DHOKLA

Vow !!! this is my most favourite dish .The tricolur dhokla with its amazing taste has always attracted me. I used to eat this regularly at TIP TOP mithaiwala in THANE , Mumbai.Last weekend tried this at home.....I had decided to publish this post for tommorow 15th august INDEPENDANCE DAY OF INDIA.....So check this out..

A three colour delightful steamed Gujarati snack.  

Preparation Time : 8-10 hours

Cooking Time : 20-30 minutes 
Servings : 4

 

WHITE DHOKLA
Idli rava /cream of rice - 2 cup
Split black gram skinless (dhuli urad dal) 1 cup
Sour yogurt 1/2 cup
2 tablespoons green chilli-ginger paste
3/4 teaspoon ENO fruitsalt or Soda-bi-Carb
3 tablespoons oil
salt to taste

KHAMAN DHOKLA

Gram flour (besan) sieved 1 cup
Turmeric powder 1/4 teaspoon
Oil 2 tablespoons
Chili -Ginger paste 1 teaspoon
Hing or Asafoetida one pinch
1 teaspoon Sugar
1/2 Cup Yogurt
Salt as per taste
1/2 Teaspoon Baking Soda ( Soda Bi Carb) or Eno fruitsalt
Lemon juice 2 tablespoons

GREEN CHUTNEY

Fresh coriander leaves bunch 2 medium
Fresh mint leaves bunch 1 medium
Green chillies 4-6
Sugar 1 teaspoon
Ganthia 1/4 cup
salt

SEASONING/TADKA

2 tablespoon oil
1/2 teaspoon mustard seeds
4-5 curry leaves
1/4 teaspoon cumin seeds
2-3 chopped green chillies
1/2 teaspoon sugar
1/4 cup water

GARNISHING

Coconut, scraped 1/2 cup
2 tsp chopped coriander

METHOD

WHITE DHOKLA

For white dhokla grind idli rava and urad dal into a coarse powder.
Take the powder in a bowl and add half cup yogurt and three fourth cup of warm water.
Mix thoroughly to make a batter of pouring consistency. Take care that no lumps are formed.
Set aside to ferment for eight to ten hours.

YELLOW /KHAMAN DHOKLA

For khaman dhokla take gram flour and turmeric powder in a bowl.
Add remaining yogurt and approximately three fourth cup of warm water and mix well to avoid lumps.
Set it aside to ferment for three to four hours.

GREEN CHUTNEY

Grind together coriander leaves, mint leaves, green chillies, one tablespoon lemon juice, salt, sugar and ganthia to a smooth paste.

TRICOLOUR DHOKLA

1. Take the fermented white dhokla batter and add a mixture of half tablespoon oil, half tablespoon lemon juice,1tspn ginger chilli paste and one fourth teaspoon soda bicarbonate/eno and mix thoroughly. Add salt and mix.
2. Heat water in a steamer/ pressure cooker.place a metal ring to allow you to place the cooking vessel (baking tary/thali) in such a way that the bubbling water does not enter it. Grease a thali with oil and pour the white dhokla batter till half full.
3. Keep  thali with white dhokla batter in the steamer( keep the level of the water below it ).Remove whistle if using pressure cooker.Steam for 5-7 minutes .
4. Remove the white dhokla from the steamer and spread a thick layer of green chutney on it.Put the thali back in the steaming vessel and steam for 2-3 minutes.Remove from heat.
5. Mix the remaining lemon juice, half tablespoon oil and turmeric powder in a small bowl. Add remaining soda bicarbonate/ENO and stir to mix. Add it to the khaman batter and mix.
6. Pour the khaman batter over the chutney layer and steam again for ten to twelve minutes or until cooked.
7. If a Knife inserted in the dhokla comes out clean it is done.

 

TEMPERING/SEASONING:

Heat 2 Tablespoon oil and add mustard seeds. When the seeds start crackeling, add the cuming seeds. Take off the heat, pour 1/4th cup water and 1/2 teaspoon sugar to eat. Spread this over the yellow dhoklas.  Let the dhoklas cool, cut into small square pieces, garnish  with coriander leaves and scraped coconut and serve with green chutney