Today we celebrated Republic Day in our society, flag hosting and sweet distribution were done. Thought of creating something with tricolors. Well, I made dhokla for breakfast using food colors as my colorful veggies were out of stock. Dhokla is the easiest recipe to make. So let see how it is done.
Ingredient 4 Servings
For sooji/rava/semolina batter
2 Cup sooji/semolina/rava
2 Cup curd
1 Cup water
For Green layer
1/2 Tsp salt
1/2 Tsp baking soda
1/2 Tsp sugar
1/8 Cup water
2 Pinch green color
For White layer
1/2 Tsp salt
1/2 tsp baking soda
1/2 Tsp sugar
1/8 Cup water
For Saffron layer
1/2 Tsp salt
1/2 tsp baking soda
1/2 Tsp sugar
1/8 Cup water
2 Pinch saffron color
Method: 1) In a mixing bowl and take sooji/rava/semolina, water, and curd/yogurt. Mix well and keep it aside for 20-30 minutes.
2) Divide this mix into three parts for each layer. Now call this batter as a basic batter.
3) Another mixing bowl take one part of the basic batter. Combine all ingredients listed under green layer from the above list.
4) Grease a dhokla plate and heat the dhokla cooker. Pour this green batter in the plate and steam for 10 minutes.
5) Just before 10 minutes comes to end prepare for the second layer. Mix all the ingredients listed under white layer. After 10 min pours this white batter over green layer steamed dhokla. Steam it for another 10 min.
6) Prepare for the saffron layer by mixing all ingredients listed under saffron layer. After 10 min pour this mixture over this white cooked layer. Steam it for 10 min.
7) Switch off the flame and rest it for some time. Let it cool down for few minutes.
8) After cooling down this dhokla comes out easily. Prepare for tempering and spread over it.
9) Serve this dhokla with tomato sauce or green coriander chutney.
Note: 1) After keeping aside the basic batter it will become thick. Divide it into three parts as it is. For each layer, we are adding water separately.
2) For green and white layer just steam it for 10 mins. Within this time batter will be cooked enough so that it will not mix with the upper layer. For the third layer after 10 min check with a toothpick. It should come out clean. If not than steam it for 5 min more.
3) For the green color palak/spinach puree, green coriander puree or mint puree can be used.
4) For saffron layer carrot puree can be used.
This is my entry for BM #84 Week #4 day #3 under steamed meals.
