Tricolour Dhokla is a festive variation of the classic Gujarati steamed snack, prepared using natural vegetable purées to create saffron, white and green layers. Soft, airy, and lightly spiced, this dhokla is perfect for Republic Day celebrations, offering a healthy, visually striking dish that is easy to serve to all age groups.
Ingredients
UNITSIngredients
For The Base Dhokla Batter:
1½ cupsBesan (gram flour)
2 tbspSemolina (sooji)
1 cupCurd
as requiredWater
¼ tspTurmeric powder
to tasteSalt
1½ tspSugar
1 tspGinger-green chilli paste
1 tbspLemon juice
1½ tspFruit salt (eno)
For Green Layer:
½ cupSpinach puree (blanched)
1 tbspCoriander paste
For Orange Layer:
½ cupCarrot puree (blanched)
a pinchRed chilli powder
For Tempering:
2 tbspOil
1 tspMustard seeds
1 tspWhite sesame seeds
8-10Curry Leaves
2Green chillies (silt)
For Garnish:
finely choppedFresh coriander leaves
optionalGrated coconut
Follow
Directions
Description - Step 1
Prepare The Dhokla Batter
In a large bowl, add besan and semolina. Mix well and add curd gradually, stirring to avoid lumps. Add water little by little until a smooth, flowing batter forms. The consistency should be thick yet pourable, similar to pancake batter. Add turmeric, salt, sugar, ginger-green chilli paste and lemon juice. Mix well and set aside to rest for 10 minutes. Resting helps the batter hydrate and improves texture.
Description - Step 2
Divide And Colour The Batter
Divide the batter evenly into three bowls. Leave one bowl plain for the white layer. In the second bowl, add spinach puree and coriander paste to create the green layer. In the third bowl, add carrot puree and a pinch of red chilli powder for the saffron-orange layer. Gently mix each until the colours are even and natural-looking.
Description - Step 3
Prepare The Steamer
Heat water in a steamer or in a large pot on a stand. Grease a deep tray or dhokla plate lightly with oil. Make sure the steamer is hot before placing the batter inside. This ensures the dhokla rises well and cooks evenly.
Description - Step 4
Steam The First Layer
Just before steaming, add ½ tsp fruit salt to the white batter and mix gently. Pour it into the greased tray and steam for about 8–10 minutes until set. Do not overcook. Check by inserting a toothpick—it should come out clean.
Description - Step 5
Steam The Green And Orange Layers
Repeat the process for the green batter, then the orange batter, adding fruit salt just before steaming each layer. Pour gently over the previous layer once it has set. Steam each layer separately for 7–8 minutes. This step-by-step steaming keeps the colours distinct and visually appealing.
Description - Step 6
Prepare The Tempering
Heat oil in a small pan. Add mustard seeds and allow them to splutter. Add sesame seeds, curry leaves and slit green chillies. Switch off the heat and keep it aside.
Description - Step 7
Temper And Rest
Pour the hot tempering evenly over the steamed dhokla. Allow it to rest for 5 minutes before slicing. Resting helps the layers settle and makes cutting easier.
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