Tiranga Dhokla - epitomizing unity - all layers together

Tiranga Dhokla

For Green layer - Green Chutaney

·       Chopped coriander- 2 cups

·       Chopped mint leaves- 1 cup

·       lemon juice-1 to 2 tbsp

·       green chillies-2

·       Ginger-1”piece

·       Dates - 6piece

·       Cumin seeds -1 tsp

·       Sesame seeds- 1 tsp

·       Asafoetida(hing) -1 pinch

·       Salt to taste

To Prepare:
Mix all the ingredients and grind to a smooth paste in a blender or mixer using very little water. Taste should be a fair balance of sweet and sour (chatpata).

For orange layer - Orange chutaney

·       Carrot juice (Orange) -3 tbsp

·       Tomato puree -3 tbsp

·       Ginger garlic paste-1 tsp

·       Sugar- ¼ tsp

·       Red chilly powder: 1/2 tsp

·       Refined oil-1/2 tsp

·       Corn flour-1 tsp

·       Salt to taste

To Prepare:

Except oil mix all ingredients and make a smooth paste. Heat oil in a pan. Add puree to oil, stir continuously till it becomes a little thick.

Dhokla Batter

·       Semolina (rava) - 2cup

·       Curd-1 cup

·       Green chilly- 2

·       Ginger – 1”piece

·       Fruit salt-1+1/2 teaspoon

·       Salt to taste

To Prepare:

·       Combine all dhokla ingredients together (except the fruit salt) in a bowl and mix well, adding water as required to make a thick batter.

·       Keep aside for 5to 6 hour.

·       Divide the batter into 3 equal portions and keep aside.

·       One of the three parts needs to be steamed now. But just before steaming, add 1/2 tsp of fruit salt in to it and mix gently. You will see small bubble formation. Mix gently.

·       Pour the batter immediately into a greased (5") diameter plate and tap the plate lightly to ensure that the batter spreads evenly.

·       Steam in a steamer for 6 to 7 minutes/ till the dhoklas are cooked.

·       Take out from steamer and spread green chutany on it

·       Take second part of batter and add 1/2 tsp of fruit salt in to and mix gently. Small bubbles will form; mix gently.

·       Pour the batter immediately on the green chutney layer (which was spread on cooked dhokla) and spread the batter gently in an even layer.

·       Steam in a steamer for 6 to 7 minutes/ till the dhoklas are cooked.

·       Take out from steamer and spread orange chutany on it

·       Take third part of batter, add 1/2 tsp of fruit salt in to and mix gently. Bubble wills form; mix gently.

·       Pour the batter immediately on the layer of orange chutney (which was spread on cooked dhokla) and spread the batter gently in an even layer.

·       Steam in a steamer for 6to 7 minutes or till the dhoklas are cooked

For Tadaka

·       Oil-1 tsp

·       Mustard seeds -1/2 tsp

·       Green chillies - 2 chopped

·       Curry leaves (kadi patta)-1 tbsp

·       Dry red chilly -2 cut in 4-5pieces

To Prepare:

·       Heat the oil in small pan and add the mustard seeds.

·       When the seeds crackle, add the sesame seeds, green chilies and red chilies flakes

·       Mix well and sauté on a medium flame for a second, while stirring continuously.

·       Remove from the flame

·       Pour this tempering over the dhoklas.

·       Now lets the dhoklas cool a little; then cut into equal sized pieces.

·       Serve semi - hot garnished

For Garnishing:  you can use Chopped coriander