TRICOLOR DHOKLA CAKE
This dhokla cake is quite amazing. Looks great and tastes even better. Let’s celebrate the 75th independence day and make it. We all feel so proud to be a part of this wonderful country and here I am saluting to all the soldiers, front line workers and all the freedom fighters who fought to get us where we are today. this tricolor cake is absolutely dedicated to our nation all thre layes cooked together to make such a treat for our eyes. orange featuring carrot dhokla batter, wite as the plain dhokla batter and green as the spinach dhokla batter.
Preparation Time
20 minutes
Soaking Time
Nil
Cooking Time
15 minutes
Makes
One dhokla cake
INGREDIENTS
- 1 ½ cup semolina (rava)
- ½ cup curd
- ½ cup water
- 1 tsp oil
- 1 tsp ginger-chilli paste
- Salt to taste
- 4 tbsp Carrot Puree
- 2 ½ tbsp Spinach Puree
- 1 ½ tsp Eno fruit salt
- 1 tsp oil
- ½ tsp Hing
- ½ tsp curry leaves (kadi patta)
- ½ tsp Mustard seeds (rai)
- with Green coriander chutney.
dhokla orange layer
dhokla green layer
Just before putting for steaming
For tempering
To serve
METHOD
- Process all the ingredients in a mixer
- Divide the batter into 3 equal parts.
- Mix in the spinach puree in one part.
- Mix in the carrot puree in one part.
- Add ½ tsp of Eno fruit salt to the spinach batter and mix thoroughly and let the batter froth.
- Grease a cake tin with oil.
- Pour the batter in the tin. Shake the tin till the batter is evenly distributed.
- Steam in a steamer for 3 minutes until dhoklas are half cooked.
- Add the Eno fruit salt in the white batter and let it froth.
- Remove the lid from the steamer.
- Add the white layer in the cake tin and let it cook for another 3 minutes.
- Add the Eno fruit salt in the carrot batter and let it froth.
- Remove the lid from the steamer.
- Add the carrot layer in the cake tin and let it cook for another 3 minutes.
- In a tempering bowl, heat the oil add the Hing, kadi pitta and mustard seeds.
- Allow it to crackle and remove from the gas.
- Allow the dhokla cake to cool for some time.
- Add the tempering on top of the dhokla.
- Cut in pieces and serve with green coriander chutney.
