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Tricolour Semolina Dhokla
Makes: About 24–30 small pieces
Steaming time: 15–18 minutes
Preparation: 20 minutes + 15–20 minutes resting
Basic batter:
- Fine semolina/rava – 1½ cups
- Thick curd – ¾ cup
- Water – ½–¾ cup, as needed
- Salt – 1 tsp
- Sugar – 1 tsp
- Ginger-green chilli paste – 1 tsp
- Oil – 1 tbsp
- Lemon juice – 1 tbsp
- Eno/fruit salt – 1½ tsp, added at the end
Green puree:
- Fresh spinach – 1 packed cup
- Green chilli – ½–1
- Water – 1–2 tbsp
- Blanch spinach for 30–40 seconds, immediately cool in cold water, then blend into a smooth puree.
Orange puree:
- Carrot – ½ cup, chopped
- Water – 1–2 tbsp
- Steam or boil until soft and blend completely smooth.
(Don’t make either puree watery. Thick puree gives better colour and batter consistency)
Method:
- Make the basic batter
- Mix: rava + curd + salt + sugar + ginger-chilli paste + oil + lemon juice.
- Add water gradually to make a thick but flowing batter, similar to regular dhokla batter.
- Rest for 15–20 minutes.
- After resting, the rava will absorb liquid.
- Adjust with a little water if necessary.
2. Divide into 3
- Divide the batter equally into 3 bowls.
- White: Keep as it is.
- Green: Add about 2–3 tbsp spinach puree.
- Orange: Add about 2–3 tbsp carrot puree.
- Mix gently and check consistency.
- All three batters should have approximately the same pouring consistency.
3. Add Eno
Just before steaming:
- Add ½ tsp Eno to each bowl.
- Add 1 tsp water over it.
- Mix gently in one direction for about 10–15 seconds.
The batter will become light and airy.
How to get the beautiful 3-colour effect:
- Grease a 7–8 inch square/thali.
- Pour the green batter → steam for 3–4 minutes.
- Pour the white batter gently over it → steam another 3–4 minutes.
- Pour the orange batter on top → steam 8–10 minutes, until a toothpick comes clean.
- Don’t over-steam the first two layers or they can become dry.
- Cool for 5 minutes, then cut into neat rectangles or squares.
Tempering:
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Sesame seeds – 1 tsp
- Green chillies – 2 slit
- Curry leaves – 8–10
- Hing – pinch
- Water – 2 tbsp
- Sugar – 1 tsp
- Lemon juice – 1 tbsp
Heat oil → mustard → sesame → chilli → curry leaves → hing.
- Add 2 tbsp water + sugar + lemon juice, bring to a quick boil and immediately drizzle over the dhokla.
Finish with fresh coriander and grated coconut.Tips:
For the brightest natural green, don’t overcook the spinach. For a stronger orange, use a deep orange carrot and keep the puree concentrated.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
