On coming 26th of January, India is going to celebrate 68th glorious years of its Constitution coming into force, also called as Republic Day.

where on one side, whole nation is enthralled with the colors of patriotism, we have decided to bring some patriotic fervor into our house via Kitchen.

Hence with this Tricolor Dhokla (in the colors of the Indian Flag), we are celebrating this coming day in a foodie way.



(Ingredients for all the three colours are almost similar except some minor differences)

(For Orange Dhokla)

Besan/ gram flour- 6 tbsp

Curd –  1/4 cup

*Carrot puree – 2 tbsp

Lemon juice 1/2 tbsp

Sugar – 1/2 tbsp

Oil – 1/2 tbsp

ENO (Homemade)  – 1/2 tbsp

Ginger (grated) –  1/4 tsp

Green Chilli (chopped) – 1

Salt as per taste

Water – 2 tbsp

(For White Dhokla) 

Rava/ semolina – 1/4 cup

Curd –  2 tbsp

Coconut (grated) – 1 tbsp

Lemon juice –  1/4 tbsp

Sugar –  1/4 tbsp

Oil – 1/4 tbsp

Eno (Homemade) – 1/4 tbsp

Ginger (grated) – 1/4 tsp

Green Chilli (chopped) –  1 tsp

Water – 1 tbsp

Salt as per taste

(For Green Dhokla)

Besan/ gram flour- 6 tbsp

Curd –  1/4 cup

**Spinach puree – 2 tbsp

Lemon juice 1/2 tbsp

Sugar – 1/2 tbsp

Oil – 1/2 tbsp

Eno (Homemade)  – 1/2 tbsp

Ginger (grated) –  1/4 tsp

Green Chilli (chopped) – 1

Salt as per taste

Water – 2 tbsp

For Tempering:

Oil 1 tbsp

Curry Leaves 2 – 3

Mustard Seeds ½ tsp

Cumin Seeds ½ tsp

Green Chillies (slit lengthwise and cut into halves) 2

Coriander Leaves (chopped) 1 tbsp

Fresh Coconut (grated) 2 tbsp (optional)

Water ¼ cup


Oil for greasing


1. Pour water in the steamer and switch the steamer on.

2. Grease a bowl in which you are going to prepare the dhokla.

3. Take 3 bowls and add all the ingredients shown under their respective category separately for making batter in the ingredients herein supra except Eno*** and water.

4. Then add water in all the 3 bowls and mix well leaving no lumps left.

5. Now take the bowl carrying saffron batter first and add Eno and mix the batter vigorously either clockwise or anti – clockwise for about 45 to 60 seconds.

6. Pour the batter in the greased bowl.

7. Repeat the process no. 5 for the white batter and thereafter for green batter.

8. Gently spread the white batter over the orange batter and Likewise Green batter over the white batter.

9. Keep on the steam for about 25 to 30 minutes.

10. After 25 – 30 minutes, insert a toothpick into dhokla and check if it comes out clean, it is ready. Otherwise cook for more 5 minutes.

11. Take the bowl out of the steamer and let it cool.

12. Once it is cool, invert the dhokla from the bowl in a downward side upwards (means orange side on the top).

For Tempering:

Heat oil in a pan. Add mustard seeds. When seeds begin to pop up, add cumin seeds, curry leaves and green chillies, saute them for few seconds.

Add water and bring it to boil. Pour it over dhoklas evenly.

Now cut the Dhokla in the cubes with a sharp knife. However you can cut the Dhokla either before tempering or after the Dhokla is ready.

Garnish with chopped coriander leaves and grated coconut and serve with ANAARDANA CHUTNEY or Green coriander chutney.

Your Tricolour Dhokla is ready…

Here it is…



1. Pour about 2 to 2.5 cups of water into a pressure cooker and put it on medium flame for 4-5 minutes.

2. Place something in the water which can work as a stand on which you can place your bowl in which batter is added. We have also heard that some people add small stones (of the same volume) on which they can place their bowl, but we have never tried this method personally. The very purpose of placing a stand in water is that the water, while boiling, shouldn’t enter into the bowl in which batter is there.

3. Close the lid of pressure cooker and remove the whistle. Cook it over medium flame for about 20 minutes. After 20 minutes open the lid and check whether Dhokla is ready or not. For this, just insert a toothpick or a knife in the batter and if the toothpick/knife comes out clean, your Dhokla is ready. Otherwise let it cook for a further period of 5 to 7 minutes.



*For carrot puree, just boil a small carrot in water for 4-5 minutes or until it turn very soft and then blend it to puree in a blender.

***For spinach puree, just wash and boil a handful of spinach leaves in water for 4-5 minutes or until it turn very soft and then blend it to puree in a blender.

You can also use the Orange and Green food colors instead of Carrot and Spinach Puree. In that case enhance the quantity of Besan (for both Orange and Green Dhokla) equalent to the quantity of Rava taken for white Dhokla.

***Add Eno only immediately before steaming Dhokla. If you will add Eno into your batter and will leave the batter aside, your Dhokla will be spoiled.

Also have a look at INSTANT KHAMAN DHOKLA.




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2 Comments Add yours

  1. Love the creative color layers!

    Liked by 1 person

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