Tri color dhokla is a vibrant, steamed Gujarati snack made from fermented rice and chickpea flour (besan), layered in three distinct colors—typically saffron, white, and green—to mirror the Indian flag. This version uses natural colorings like turmeric, spinach, and carrot, and the steaming method keeps the dhoklas incredibly light, soft, and fluffy. The combination of a tangy tempering and fresh coriander makes it a festive, crowd-pleasing appetizer or breakfast.
Ingredients
- 1 cup (120 g) gram flour (besan)
- 1 cup (120 g) fine semolina (sooji/rava)
- 1 cup (240 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 tsp (5 g) ginger-green chili paste
- 1/2 tsp turmeric powder
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) fruit salt (Eno) or 1 tsp baking soda
- 2 tbsp (30 ml) lemon juice
- For the green layer: 1/2 cup (20 g) fresh spinach leaves, blanched and pureed
- For the orange layer: 2 tbsp (30 g) carrot puree (or 1/2 tsp turmeric for yellow)
- For tempering: 2 tbsp (30 ml) oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 2 green chilies (slit), 8-10 curry leaves, 1/4 tsp asafoetida (hing)
- For garnish: 2 tbsp fresh coriander, chopped, 2 tbsp grated coconut (optional)
Instructions
- In a large bowl, mix gram flour, semolina, yogurt, water, ginger-green chili paste, turmeric, sugar, and salt. Whisk until smooth, with no lumps. The batter should be of pouring consistency—add a little water if too thick. Cover and let it rest for 30 minutes.
- Meanwhile, prepare the color purees: blanch spinach in boiling water for 2 minutes, then plunge into ice water and puree to get 1/4 cup. Steam or boil carrot until soft, then puree to get 2 tablespoons.
- After resting, divide the batter into three equal portions (about 1 cup each) in separate bowls.
- To the first portion, add the spinach puree and mix well. To the second portion, add the carrot puree (or extra turmeric for a deeper yellow). Leave the third portion plain.
- Set up a steamer: place a rack in a large pot, add water (about 1 inch deep), and bring to a gentle boil. Grease a 9-inch round or square cake pan with oil.
- For each layer, just before steaming, add 1/3 tsp fruit salt (Eno) and 2 tsp lemon juice to the batter, stir gently until frothy.
- Pour the green batter into the prepared pan, spread evenly, and place in the steamer. Cover and steam on medium heat for 8-10 minutes, until a toothpick inserted comes out clean.
- Once the green layer is set, pour the white batter over it, spread gently, and steam again for 8-10 minutes.
- Finally, pour the orange batter over the white layer, and steam for another 8-10 minutes, or until fully cooked. Remove the pan and let it cool for 10 minutes.
- For the tempering: heat oil in a small pan, add mustard seeds, and let them splutter. Add sesame seeds, green chilies, curry leaves, and asafoetida. Sauté for 30 seconds, then pour the tempering evenly over the dhokla.
- Garnish with fresh coriander and grated coconut. Cut into squares or diamonds and serve warm or at room temperature.
Tips
- Consistency is key: The batter should be like a thick pancake batter—not too runny, or the layers will merge. If it’s too thick, add a tablespoon of water at a time.
- Steaming: Always preheat the steamer before adding the batter. Do not open the lid during steaming, as the sudden temperature drop can make the dhokla dense.
- Fruit salt (Eno): Add it just before steaming each layer; if added too early, the bubbles will escape and the dhokla won’t be spongy. You can substitute with 1/2 tsp baking soda mixed with 1 tsp lemon juice per layer.
- Color variations: For a more vibrant orange, use a pinch of red chili powder or a drop of natural orange food color. For green, you can also use mint or coriander puree.
Serving Suggestions
Serve tri color dhokla as a tea-time snack, party appetizer, or even a light breakfast. Pair it with green chutney (coriander-mint) and sweet tamarind chutney. It also goes well with a cup of masala chai or filter coffee. For a more substantial meal, serve alongside a bowl of curd (yogurt) and a sprinkle of sev (crispy chickpea noodles).
Variations
- Vegetable dhokla: Add 1/2 cup finely grated zucchini or bottle gourd (lauki) to the batter for extra moisture and nutrition.
- Spicy version: Increase the green chilies in the tempering or add a teaspoon of red chili powder to the orange layer.
- No-semolina version: Replace semolina with an equal amount of rice flour for a slightly softer texture, but you may need to adjust water.
- Herbed dhokla: Mix in 2 tablespoons of finely chopped coriander and mint into the green layer for an herby flavor.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. The tempering may become less crisp, but the dhokla will remain moist. To reheat, steam for 3-4 minutes or microwave on high for 30-45 seconds. Avoid reheating in a dry pan, as it will dry out. For longer storage, you can freeze the dhokla (without tempering) for up to 1 month; thaw in the fridge and re-steam before serving.
Frequently Asked Questions
Can I make dhokla without Eno (fruit salt)? Yes, you can use baking soda and lemon juice. For each layer, mix 1/4 tsp baking soda with 1 tsp lemon juice and add to the batter just before steaming. The texture will be slightly different but still fluffy.
Why did my dhokla become dense and hard? This usually happens if the batter is too thick, if you open the steamer lid during cooking, or if the fruit salt was added too early. Ensure the batter is of the right consistency and steam on medium heat without peeking.
Can I use all-purpose flour instead of gram flour? Gram flour (besan) gives the characteristic flavor and texture. All-purpose flour will make it softer but less savory; you may need to increase the semolina slightly to compensate.
How do I get clean, even layers? Make sure each layer is completely set before adding the next. Use a toothpick to test; if it comes out clean, the layer is ready. Also, pour the next batter gently using a spatula to avoid disturbing the lower layer.
Can I make this vegan? Yes, replace yogurt with an equal amount of plant-based yogurt (like coconut or soy) and use a vegan tempering oil. The dhokla will still be fluffy, though the flavor may vary slightly.
Is dhokla gluten-free? Gram flour is naturally gluten-free, but semolina (sooji) is not. To make it gluten-free, replace semolina with rice flour or cornflour. Check that your fruit salt and other ingredients are certified gluten-free.
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- Rasgulla vs Rasmalai: Key Differences & Recipes
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