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

TRICOLOR DHOKLA CAKE Recipe|Renu dalal

INGREDIENTS

  • 1 ½ cup semolina (rava)
  • ½ cup curd
  • ½ cup water
  • 1 tsp oil
  • 1 tsp ginger-chilli paste
  • Salt to taste

To be added later

dhokla orange layer

4 tbsp Carrot Puree


dhokla green layer

2 ½ tbsp Spinach Puree


Just before putting for steaming

1 ½ tsp Eno fruit salt


For tempering

  • 1 tsp oil

  • ½ tsp Hing

  • ½ tsp curry leaves (kadi patta)

  • ½ tsp Mustard seeds (rai)

To serve

  • with Green coriander chutney.

METHOD

  1. Process all the ingredients in a mixer
  2. Divide the batter into 3 equal parts.
  3. Mix in the spinach puree in one part.
  4. Mix in the carrot puree in one part.

How to proceed

For 1st layer

  1. Add ½ tsp of Eno fruit salt to the spinach batter and mix thoroughly and let the batter froth.
  2. Grease a cake tin with oil.
  3. Pour the batter in the tin. Shake the tin till the batter is evenly distributed.
  4. Steam in a steamer for 3 minutes until dhoklas are half cooked.

For 2nd layer

  1. Add the Eno fruit salt in the white batter and let it froth.

  2. Remove the lid from the steamer.

  3. Add the white layer in the cake tin and let it cook for another 3 minutes.

For 3rd layer

  1. Add the Eno fruit salt in the carrot batter and let it froth.

  2. Remove the lid from the steamer.

  3. Add the carrot layer in the cake tin and let it cook for another 3 minutes.

For the tempering

  1. In a tempering bowl, heat the oil add the Hing, kadi pitta and mustard seeds.

  2. Allow it to crackle and remove from the gas.

To serve

  1. Allow the dhokla cake to cool for some time.

  2. Add the tempering on top of the dhokla.

  3. Cut in pieces and serve with green coriander chutney.

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