🇮🇳 Tri-Colour: Khaman Dhokla

Name: 🇮🇳 Tri-Colour: Khaman Dhokla
Total time: 5400 s
Yield: 2-3 people
Cuisine: Indian
Ingredients: 1.5 Cup Suji/Semolina; 1 Cup Plain Yoghurt; 1.5 tsp Salt; 1 tbsp Sugar: Granulated; 1/2 Cup+ 2/3 Cup Water: RT; 1/4 + 1/4 + 1/4 tsp Baking Soda; 1 tsp Finely Chopped Ginger; 1 tsp Tempering Spices: Mustard Seeds; 1/4 tsp Hing/Asafoetida; 8-10 Fresh Curry Leaves; 2-3 Green Chillies: Slit; 1 Cup For the Orange Colour: Grated Carrots- Boiled and Puréed; 1/2 Cup Tomatoes: Finely Chopped- Blanched & Puréed; 1 tsp Kashmiri Red Chilli Powder; 1 tsp Peri-Peri Powder; As required All the aforesaid ingredients boiled/blanched, puréed, mixed together & blended to a smooth paste & strained to squeeze out the entire juice of it; 1 Cup For the Green Colour: Blanched Spinach Leaves & Puréed; 1/2 Cup Fresh Coriander Leaves & Green Chilli Paste; as needed All the aforesaid ingredients boiled/blanched, puréed, mixed together & blended to a smooth paste & strained to squeeze out the entire juice of it; 2.5 tbsps Cooking Oil (Any Neutral Oil); 3 Similar Sized Bowls; 1 Round/Square Baking Dish/Pan: Pre-lined & Greased- Preferably of about 6”-7” Size

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#TriColour
#IndependanceDay2021
#BoxWeek18
#Dhokla
#CooksnapChallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

#TriColour
#IndependanceDay2021
#BoxWeek18
#Dhokla
#CooksnapChallenge

Saved

Ingredients

30 mins. Prep Time: 1 hour

2-3 people

1.5 CupSuji/Semolina
1 CupPlain Yoghurt
1.5 tspSalt
1 tbspSugar: Granulated
1/2Cup+ 2/3 Cup Water: RT
1/4+ 1/4 + 1/4 tsp Baking Soda
1 tspFinely Chopped Ginger
1 tspTempering Spices: Mustard Seeds
1/4 tspHing/Asafoetida
8-10Fresh Curry Leaves
2-3Green Chillies: Slit
1 CupFor the Orange Colour: Grated Carrots- Boiled and Puréed
1/2 CupTomatoes: Finely Chopped- Blanched & Puréed
1 tspKashmiri Red Chilli Powder
1 tspPeri-Peri Powder
As required All the aforesaid ingredients boiled/blanched, puréed, mixed together & blended to a smooth paste & strained to squeeze out the entire juice of it
1 CupFor the Green Colour: Blanched Spinach Leaves & Puréed
1/2 CupFresh Coriander Leaves & Green Chilli Paste
as neededAll the aforesaid ingredients boiled/blanched, puréed, mixed together & blended to a smooth paste & strained to squeeze out the entire juice of it
2.5 tbspsCooking Oil (Any Neutral Oil)
3Similar Sized Bowls
1Round/Square Baking Dish/Pan: Pre-lined & Greased- Preferably of about 6”-7” Size

Saved

Steps

30 mins. Prep Time: 1 hour

1

First Up: Add in a large mixing bowl- The Suji, Curd, Salt & Sugar, Chopped Ginger and mix everything well together until nicely combined and well blended- Cover it & let it sit for about 20-30 mins time to bloom
2

In the meanwhile: Keep the Baking Tray greased & ready… Keep the 3 similar sized bowls ready with one just empty & in the other 2- Pour in the Orange & Green coloured vegetables strained purée, individually & respectively….
3

Now, post the given time period: Add in the measured 1/2 Cup Water in the RT to the prepared Suji mixture- The consistency of the batter, need be semi-thick & not runny- Heat up a heavy bottomed pan/pot with some water to boil by placing a cooker or any kinda stand inside it (our baking dish need to be placed on this)
4

Now, at first: We need to work on the Orange Colour Bowl- Mix 1/4 Baking Soda to it & whisk well enough to avoid any lumps in it- Pour it out in the Baking Pan, tap a few times to release the trapped air inside it & place it on the preheated pan on the Gas/Induction Oven for about 10 mins time with the lid on (Cover the lid of the pan with a thick kitchen towel so as to not to release the vapour droplets into the cooked Dhokla
5

Now, time to repeat the same process with the White Mixture: Add in the 1/4 tsp Baking Soda to it- Well Whisk it & after the given 10 mins time- Pour it out in to the Cooked Orange Colour Dhokla- Release the trapped air (if any), again put it back to be cooked for the next 10 mins time with the lid on
6

Finally, it’s time to work with our Green Coloured Bowl: Repeat the same process with it as well- Add in the last reserved 1/4 tsp Baking Soda & whisk well without any lumps formed in it- Post the white part is also cooked now- Pour in the Green Colour to it to be cooked by tapping it a few more times & place it back into the bigger pot/pan with the lid on to be well cooked, finally
7

Once done : Allow it to cool down completely & then de-mould it- In a Tempering Pan: Add in the oil & rest all other aforesaid Tempering Spices to it- Let them crackle & turn aromatic- Turn off the flame and pour it out this onto our prepared Tri-Colour Khaman Dhokla, allow it to seep inside it- Slice it up into pieces- Plate it up & just ENJOY

Saved

Cooksnaps

Saved

Anamika Banerjee @LadyLazarrus_9663

on August 15, 2021 23:55

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻