Tiranga Dhokla is a great patriotic snack made using Suji/Sooji/Rava, palak puree, and Carrots. Not only its instant but it’s very tasty and healthy too,
Ignited are our souls smelt of patriotism everywhere in our Country, India aka Bharat. Lets roll in some quick and easy recipe, Suji Dhokla, drenched in our flag’s colours. Tiranga is this recipe, tiranga is our soul today. This tricolor dhokla is easy, delicious, healthy and spongy, perfect for a breakfast snack option!
For more interesting gujarati recipes do check out my rava dhokla recipe and methi thepla
Step by Step Video for ‘Tiranga Dhokla’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Tiranga Dhokla
|Spinach /Palak||100 gram|
|Carrot / Gajar||4 to 5|
|Semolina /Suji /Rava||1 ½ cup|
|Curd /Dahi||⅔ cup|
|Eno / Fruit salt||1 ½ tsp|
|Ginger Chilli paste||¼ tsp|
|Kashmiri Red Chilli powder||¼ tsp|
|Rai / Mustard seed||¼ tsp|
|Jeera / Cumin seed||¼ tsp|
|Oil||1 ½ tsp|
|Salt||as per your taste|
Prepping for the Tiranga Dhokla Recipe
- wish and cut the stems of the spinach.
- wash and peal the skin and chop the carrots into rough size pieces.
Method for making the Tiranga Dhokla
1) in the same bowl in which you have the suji add all of the curd and salt and mix it well 2) now add about ¼ cup of water and mix till you get a thick dough type consistency then keep it aside for the next 30 minutes.
3)Meanwhile prepare the puree.
4)So in a large wok boil the water. Then add the spinach and cook it for the next 5 minutes make sure you keep pressing the spinach down in intervals.
5)Then remove the spinach in a strainer and add ice to the spinach so the color of the spinach remains vibrant green.
6)Once the spinach is cooled then add it to the blender and blender till you get a smooth puree and then remove it in a bowl.
7)Now let’s make the carrot puree so add the sliced carrots along with ¼ cup of water and blend it and then remove it in a bowl.
8)I also made the green chilli paste in the blender and have removed it in a bowl.
9)After 30 minutes divide the soaked suji into 3 equal portions.
10) And to the 1st portion add the green chilli paste and about 4 tbsp of spinach puree and mix it in till you get a pouring consistency and now keep it aside.
11)Now lets work on the 2nd portion.
So to the 2nd portion add ¼ cup of water and mix it well till you get a pouring consistency.
If you need more water to get to this consistency you can always add it.
12)For the 3rd portion add some kashmiri red chili powder and 4-5 tbsp of carrots puree
and mix till you get a pouring consistency
13)Meanwhile keep water for boiling with a ring in the center of a wok
14) and grease a baking pan with oil
15)and now to the 1st portion add eno and mix it well going in one direction and then pour it into the baking pan
16) and place the baking pan on top of the ring in the wok
17)And cook for the next 5 minutes with the lid on
18)After 5 minutes remove the lid and see if the spinach dhokla are somewhat cooked and then take the 2nd portion and add eno and mix
19) and pour on top of the spinach batter make sure its spread evenly.
20)And cook for the next 5 minutes with the lid on
21)After 5 minutes remove the lid and see if the white dhokla is somewhat cooked and then take the 3rd portion and add eno and mix it
22)and pour on top of the white dhokla and make sure its spread evenly and cook for the next 10 minutes with the lid on
23)After 10 minutes dhoklas should be perfectly cooked so remove them and let them cool down for the next 10-15 minutes.
24)Then run a knife around the corners of the baking pan and place a dish on top and turn it upside down.
25)And once the dhoklas have come out then place one more plate and flip it again
26)And now using a knife make vertical cuts and then horizontale cuts giving us square shape dhoklas.
Now it time time for the tadka
27)So in a tempering pan add the oil and once it’s hot add mustard seeds and once they sizzle add the cumin seeds and then using a spoon pour it on top of the dhoklas.