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Tiranga dhokla is a delicious dhokla that we can make on Independence day.
Tiranga dhokla recipe is made with suji/rawa, carrot and spinach. This is a very nutritious version of dhokla.
Let’s learn how to make tri colour dhokla recipe on this Independence day.
What is Tiranga Dhokla?
Tiranga dhokla is a modified version of traditional besan dhokla. It is made with suji (sooji/rawa) instead of besan (gram flour).
For adding the orange colour I have added the paste of carrot to the suji. And for the green colour in dhokla, I have added the paste of spinach in sooji.
The base layer is green, the middle layer has white colour because it is made with suji only. On the top layer, we have added the carrot mixture layer so that India’s national flag colour comes to the dhokla.
This dhokla is a replica of the colours of the Indian National Flag.
Tiranga Dhokla Recipe Video
Tiranga Dhokla Recipe
- 1½-2 cup suji semolina
- ½ cup curd
- 1 cup fine paste of a medium-sized carrot
- Paste of handful spinach
- Cooking oil
- 1 tsp Baking soda
- ½ tsp Salt
- 1½ tsp Sugar
- 1-2 tsp Mustard seeds
Prepare Dhokla Batter
- Take a bowl and 1½ cup semolina (suji) in it.
- Then add ½ tsp salt and ½ cup curd to it and mix it well.
- Cover the bowl with the plate and let it rest for 10 to 15 minutes.
- Now, you will see that suji has puffed. Mix it once with the help of a spoon.
- Divide the suji mixture into three bowls equally.
- Add ½ tbsp sugar each in all three bowls.
- For the white layer, add a little water to the first bowl to make a batter that is neither too thin nor too thick.
- In the second bowl, add the carrot paste and mix it well. If the mixture consistency seems to be thick, then add a little water to it. Our mixture for the orange layer is ready.
- For the green layer, add the spinach paste to the suji mixture and mix it well.
Making Tiranga Dhokla
- Now grease a dhokla box with cooking oil.
- Turn on the gas flame and heat 2 glasses of water in a pot or big patila or kadhai.
- Keep a utensil stand in it.
- Cover the pot with a lid and let the water boil.
- Add ¼ tsp baking soda or ENO food salt to the green layer and mix it gently.
- Now, in the greased box, pour the green mixture into it.
- Keep the greased box in the pot, cover it and let it cook for 5 minutes on high flame.
- Meanwhile, add ¼ tsp baking soda to the white mixture and give it a gentle mix.
- After 5 minutes, make the gas flame low and take the box out of the pot. Pour the white mixture on the top of the green mixture and spread it evenly.
- Keep the dhokla tray back in the pot, turn the gas on flame high, and cover and cook it for 5 minutes.
- In the meantime, add ¼ tsp baking soda to the orange mixture and mix well.
- Repeat the process of pouring the mixture on top of the other two layers. Spread the mixture evenly as it is the top layer of dhokla.
- keep the dhokla tray again in the pot.
- Cover it with a lid and let it cook for 10 minutes on a high flame.
- After 10 minutes, check if the dhokla is ready or not by poking a toothpick into it. If it comes out clean, that means our dhokla is ready.
- Turn off the flame, take the dhokla tray out and let the dhokla cool for about half an hour.
- To prepare tadka, take a pan, and heat some cooking oil in it. Add mustard seeds and let them crackle.
- Add at least half a glass of water and mix it well.
- Turn off the gas
Removing Dhokla from Tray
- When the dhokla cools down, with the help of a knife, separate its edges from the box.
- Take a plate, keep it in the mouth of the box and turn it upside down. Pat the back of the box so that the dhokla comes out of it.
- With the help of your hands, turn the dhokla upside down so that the orange colour is on top.
- Cut it into a square shape or any other shape that you like.
- Pour the tadka on the top of the cubes.
- Tiranga dhokla is ready to serve.
- As an alternative to carrot paste, you can also use tomato paste and a pinch of turmeric powder to make an orange layer.
- You can use coriander paste or mint paste as a substitute for spinach paste.
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