Tri-Color Dhokla
Author: 
Cuisine: Indian (Gujarati Thali)
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
The colors of this recipe reflects the colors of Indian flag which works for making this as a celebration dish for India's republic day which is January 26.
Ingredients
  • Double the amount of fermented Dhokla batter
  • 2 tablespoons of cilantro chutney
  • 2 tablespoons of red pepper chutney
  • 1 teaspoon minced jalapeno or serrano chili
  • 1 teaspoon minced ginger
  • 2 ½ teaspoons salt or to taste
  • 1 teaspoon sugar
  • ½ teaspoon baking soda
  • 1 tablespoon olive oil
For Vaghar or Tarka:
  • 3 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • Pinch of asafetida powder
  • Pinch of chili powder
  • 1 tablespoon chopped cilantro, for garnish
Directions
  1. To make Dhokla, lightly grease 2 metal pie dishes (or disposable pie dishes) with cooking spray or oil.
  2. Add salt and sugar in the batter. Dissolve baking soda in one tablespoon oil and add to batter and mix everything well. Divide batter into approximately three equal parts in separate mixing bowls. Add cilantro chutney to one part, red pepper chutney to another, and green chili and ginger to last one.
  3. Pour green chutney batter into pie dishes in equal amount and put it into a steamer two at a time or one by one and steam it for 5 minutes.
  4. Uncover steamer, pour white batter over green batter into pie dishes in equal amount and steam pie dishes two at a time or one by one for another 5 minutes.
  5. Uncover steamer, pour red batter over white batter into pie dishes in equal amount and steam pie dishes two at a time or one by one for another 5 minutes. Check doneness by inserting toothpick or knife. If it comes out clean then batter is cooked, otherwise steam for another 3 to 4 minutes.
  6. Remove dish(es) from a steamer and let it stand for 10 minutes. Cut it into 2 inch squares.
  7. Heat oil in a wok or frying pan on a medium high heat until shimmering. Add mustard seeds let it sizzle. Lower the heat to medium and add asafetida, chili powder and sesame seeds. Add steamed squares and stir the contents until Dhokla are covered with spices. Keep it on low heat for 1 to 2 minutes, covered with lid. Garnish with cilantro. Can be served as an appetizer.
Recipe by Lovely Masala at http://www.lovelymasala.com/recipe-gujarati-dhokla/