Tricoloured Dhoklas

Ingredients

Raw Rice – 3 cups

Chickpea – 1½ cups

Curd – 1 cup

Ginger Paste – 2 tbsp

Salt – 1 tbsp

Baking Soda – ½ tbsp

Green batter

½ cup chopped spinach

1 green chili

Saffron Batter

1 tsp turmeric powder

1 tbsp red chili powder 

Tadka

1 tsp mustard seeds

1/2 tsp cumin seeds

7 Curry leaves

2-3 tbsp oil

Cooking Instructions

Soak rice and lentils in separate bowls for at least 8 hours.  Drain water and grind the mixture to a thick consistency using as little water as possible.  Add sour curd and a little hot water, and leave to ferment. Do not refrigerate. After 6 hours, add salt and grated ginger to the mixture. Divide the mixture into three equal parts in three different bowls.  Add turmeric and red chilly powder to one part and mix well to make the orange batter.  For the green mixture, grind spinach and 1 green chilly into a smooth paste and add it to the second portion. Cook the dhokla mixture in small bowls in a steamer for about 15 to 20 minutes. Your tri-color dhokla is ready to serve.

For tadka, heat 2 tbsp oil in a pan, add mustard and sesame seeds, curry leaves and 2 green chillies (optional).

Corporate Comm India(CCI Newswire)