Tri Colour Dhokla
Total Steps
9
Ingredients
12
Tools Needed
4
Related Article
http://mothermayhave.com/2010/02/16/corn-bread-salad/Ingredients
- 300 gram Idli/ Dosa batter
- 1/2 teaspoon baking soda
- few drops lime juice
- few leaves curry leaves
- 3 tablespoons oil
- 2 teaspoons mustard seeds
- to taste salt
- 3 tablespoons green chutney
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- some leaves coriander leaves
- some grated coconut
Instructions
Step 1
In a mixing bowl, combine the Idli/ Dosa batter with salt and baking soda.
Step 2
Add a few drops of lime juice and 1 teaspoon of oil to the batter and mix well.
Step 3
Place a steamer with water on heat. Grease a dhokla plate.
Step 4
Pour half of the batter into the greased plate and steam for 5 minutes.
Step 5
While the first layer is steaming, add a little turmeric powder to the remaining batter. Once the first layer is done, carefully remove the plate from the steamer and apply a layer of green chutney over it.
Step 6
Pour the turmeric-mixed batter over the chutney layer, sprinkle some red chili powder, and return it to the steamer for another 5 minutes.
Step 7
Prepare the tadka (tempering): Heat oil in a small pan, add mustard seeds and curry leaves. Take it off the heat.
Step 8
Add a little red chili powder to the tadka. Spread this tempering evenly over the steamed dhokla.
Step 9
Garnish the dhokla with grated coconut and fresh coriander leaves. Cut into pieces and serve with chutneys of your choice.