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Triple Dhoklas
By : Rehana Khambaty
Category : Snacks and refreshments
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. To prepare the basic dhokla, clean the rice and urad dal with wet cloth, mix and grind coarsely.
  2. Add the sour curd and warm water to it and make a thick paste. Allow this paste to ferment for 6-7 hours.
  3. Add ginger and chilli pastes and salt to it. The batter should not be too thick.
  4. Heat 3 tsp water in a small vessel and heat it. Then add 3 tsp. oil to the water.
  5. When the mixture starts boiling, remove it from heat. Add soda to it and pour this into the dhokla batter. Mix well.
  6. Meanwhile, blanch the spinach and coriander leaves and blend them to make a fine paste.
  7. Divide the plain dhokla batter into two parts and add the blended spinach paste to one part.
  8. Apply oil to a plate. Steam it for 3-4 mins.
  9. Then pour white dhokla batter on it and again steam for 3-4 mins.
  10. Mix all the ingredients for khaman and mix enough water to make a thick batter.
  11. Pour this mixture on top of the white dhokla batter and steam again for 10 mins.
  12. Cool and cut the tri-coloured dhokla into pieces.
  13. Temper the dhokla pieces with mustard and serve with coriander chutney and tamarind chutney.
Ingredients:
For the basic dhokla:
3 cups - rice
1 cup - urad dal
½ cup - sour curd
1 tsp - green chilli paste
1 tsp - ginger paste
1 tsp - soda bi-carb
3 tsp - oil
Salt to taste
For the khaman:
1 cup - besan (gramflour)
1.5 tsp - rawa (semolina)
1/2 tsp - citric acid
3 tsp - sugar
1.5 tsp - fruit salt
Salt to taste
For the green layer:
8 to 10 - spinach leaves
1/4 cup - coriander leaves
For the mustard tempering:
1 tbsp - oil
1/2 tsp - mustard seeds
2 - green chillies
For the serving:
Coriander chutney
Tamarind chutney
Mustard tempering
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