Tricolor Semolina Dhokla - Tiranga Rava / Sooji Dhokla - Independence Day Special

Name: Tricolor Semolina Dhokla - Tiranga Rava / Sooji Dhokla - Independence Day Special
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 semolina; 1 cup curd; Salt to taste; Water as required; 2 tsp ginger chilli paste; 3 tsp oil; 1/2 cup semolina curd ground thick batter; 1/8 cup boiled carrot and beetroot mixed puree; 1/2 tsp Eno soda; 1/2 cup semolina curd ground batter; 1/2 tsp Eno soda; 1/8 cup blanched capsicum and coriander mixed puree; 1/2 cup semolina curd ground thick batter; 1/2 tsp Eno soda

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#FA #Week2 #IndependenceDay
#15August #Tricolor #TricolorFlag
#TricolorSoojiDhokla #RavaDhokla
#Semolina #Sooji #Curd #Ginger #Chili
#Oil #Eno #Carrot #Beetroot #Coriander #Capsicum #Puree #Fermented #Steamed #Healthy #Breakfast
#SaffronColor #WhiteColor #GreenColor
🇮🇳 Vande MaaTaram 🇮🇳
🇮🇳 Bharat Maata Ki Jai 🇮🇳
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap

🇮🇳 Making sooji dhokla in tricolor to celebrate our Independence Day. I used natural colors of carrot, beetroot, capsicum, and coriander.
🇮🇳It is a very easy and healthy recipe. It can be enjoyed as a breakfast or snacks with hot masala tea or coffee.
🇮🇳I served with green chutney on top of the dhokla and shredded coconut with a few tiny coriander leaves. You can season it with oil, hing, mustard seeds, and curry leaves

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

Saved

Ingredients

15 minutes prep. time 15 minutes

4 servings

1 1/2semolina
1 cupcurd
Salt to taste
Water as required
2 tspginger chilli paste
3 tspoil
For Saffron Color Dhokla
1/2 cupsemolina curd ground thick batter
1/8 cupboiled carrot and beetroot mixed puree
1/2 tspEno soda
For White Dhokla
1/2 cupsemolina curd ground batter
1/2 tspEno soda
For Green Dhokla
1/8 cupblanched capsicum and coriander mixed puree
1/2 cupsemolina curd ground thick batter
1/2 tspEno soda

Saved

Steps

15 minutes prep. time 15 minutes

1

Soak the semolina in water for at least 30 minutes. Add curd, ground in a mixer jar to make a smooth thick batter. Add salt, oil, and ginger chili paste. Mix well.
2

Now make three equal parts of batter. Keep aside 1 part of the thick batter, and add a little water to adjust the consistency of the batter.
3

Make steamed carrot and beetroot puree in a mixer jar.
4

Make blanched capsicum and coriander puree in a mixer jar.
5

Take 2nd part of the batter, add carrot and Beetroot mixed puree. Mix well. Take 3rd part of the batter, add blanched capsicum and coriander mixed puree. Mix well.
6

Now in the steamer, add water, apply oil, and grease the plate. Turn on the gas on medium flame. Add Eno soda to the green-colored batter. Mix it, and quickly pour into the plate. Spread evenly. Cover a lid. Cook it for 4 minutes. Open the lid.
7

Now add Eno soda to white- colored batter. Mix it., and quickly pour evenly on the cooked green layer of dhokla. Cover the lid. Again steam it for 4 minutes. Open the lid.
8

Now add Eno soda to saffron-colored batter. Mix it., and quickly pour evenly on the cooked white layer of dhokla. Cover the lid. Again steam it for 4 minutes. Turn off the gas. Open the lid after 2 minutes.
9

When it cools down a little bit. Cut into a square shape. Arrange on a plate. The 3 layers of tricolor sooji dhokla are ready to enjoy and celebrate our Independence Day of India.

Saved

Cooksnaps

Saved

Manisha Sampat @PURE_VEG_TREASURE

on August 13, 2025 12:22

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐