Tricolour Dhokla with Spinach and Beet

Name: Tricolour Dhokla with Spinach and Beet
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup Besan / gram flour; 3 tablespoons Semolina; 1/2 cup Blanched Spinach purée; 1/2 cup piled Beetroot purée; 1 tablespoon hot oil; 1 tsp Chilli ginger paste; As per taste Salt; 1/2 cup Curd thick; 1 tsp + 2 tablespoons Sugar; 1 tablespoon Lemon juice; 1 small satchet eno; 1 cup Water for tadka and more to mix batter; For tadka; 1 tablespoon Cooking oil; 1 tsp Mustard seeds; 1 tsp sesame seeds; 10 curry leaves; 1 tsp Sesame seeds; 4 Green. Chillies; 1 tsp Hing; To garnish; As Per Required Grated coconut and chopped coriander

Vaishali Suhas @HealthisWealth

Bangalore , India

#boxweek18
#dhokla
#cookpadindia
#tricolour
#tiranga
#toc2
#independanceday
Dhokla is one of the most loved Gujarati delicacies in our country. There are so many variations but when we mix vegetable juices for color and healthy touch, it takes the Dhokla to the next level. As independence day draws near, I made a tri-colour Dhokla! Try it for sure.

Vaishali Suhas @HealthisWealth

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Ingredients

40 minutes

6 servings

1 cupBesan / gram flour
3 tablespoonsSemolina
1/2 cupBlanched Spinach purée
1/2 cuppiled Beetroot purée
1 tablespoonhot oil
1 tspChilli ginger paste
As per taste Salt
1/2 cupCurd thick
1 tsp+ 2 tablespoons Sugar
1 tablespoonLemon juice
1small satchet eno
1 cupWater for tadka and more to mix batter
For tadka
1 tablespoonCooking oil
1 tspMustard seeds
1 tspsesame seeds
10curry leaves
1 tspSesame seeds
4Green. Chillies
1 tspHing
To garnish
As Per Required Grated coconut and chopped coriander

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Steps

40 minutes

1

First, sieve the flours to remove any lumps. Whisk well.
2

Now make a thick batter with besan, semolina, curd, salt, sugar, ginger, and Chilli paste. Whisk well for 5 minutes till light. Side by side, keep the Dhokla steamer with 2 cups of water at the base to boil. Grease and line a Dhokla plate.
3

Now divide the batter in 3 parts. In one part, mix in spinach puree and 1 tsp eno, 1 tsp lemon juice and whisk well.
4
5

In another one, mix in beetroot and 1/2 teaspoon fruit salt, and 1 tsp lemon juice and whisk well.
6

Leave the third part plain and add in the fruit salt and lemon juice and whisk well.
7

Now pour green mixture at the base, plain in the middle, and pink at th top. Tap well and place in a steamer for 10 to 12 minutes.
8

Check with a skewer if done. Remove from steamer and prepare tadka with oil mustard seeds, cumin seeds, curry leaves, sesame seeds and let it get crispy. Then slowly add 1 cup hot water and sugar 1 tsp lemon juice.
9

Let it boil. Then pour on the dhokla. Cut it into desired shapes. Serve beautiful tri color dhokla with chutney or ketchup and enjoy

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Vaishali Suhas @HealthisWealth

on August 09, 2021 17:22

Bangalore , India

Hello and welcome to my collection of healthy , tasty and easy recipes. I am Vaishali Suhas, from Nagpur, India. A Diet coach, Wellness and Nutrition Expert, and a Food Technologist. I am also a proud Cookpad author, Home chef, Baker and Vegetarian / Vegan recipe developer. Follow me on my page on Instagram@vaishubakesYouTube https://youtube.com/@NutritionwithVaishali?si=YorzPAvED9UV3VyZFacebook https://www.facebook.com/profile.php?id=100063908260991&mibextid=2JQ9oc