Tricoloured Dhoklas

Tricoloured Dhoklas

Raw Rice – 3 cups
Chickpea – 1½ cups
Curd – 1 cup
Ginger Paste – 2 tbsp
Salt – 1 tbsp
Baking Soda – ½ tbsp

Green batter

½ cup chopped spinach
1 green chili

Saffron Batter

1 tsp turmeric powder
1 tbsp red chili powder


1 tsp mustard seeds
1/2 tsp cumin seeds
7 Curry leaves
2-3 tbsp oil

Cooking Instructions

Soak rice and lentils in separate bowls for at least 8 hours. Drain water and grind the mixture to a thick consistency using as little water as possible. Add sour curd and a little hot water, and leave to ferment. Do not refrigerate. After 6 hours, add salt and grated ginger to the mixture. Divide the mixture into three equal parts in three different bowls. Add turmeric and red chilly powder to one part and mix well to make the orange batter. For the green mixture, grind spinach and 1 green chilly into a smooth paste and add it to the second portion. Cook the dhokla mixture in small bowls in a steamer for about 15 to 20 minutes. Your tri-colour dhokla is ready to serve.

For tadka, heat 2 tbsp oil in a pan, add mustard and sesame seeds, curry leaves and 2 green chillies (optional).

Recipe from Chef Thayanithi Tamilarasu, Senior Sous Chef, Signature Club Resort, Brigade Group

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