Wash the rice and urad dal thoroughly 4-5 times and soak them in clean water for 6 hours. Then, drain the water. Add yogurt, ginger, chili, and water as needed to the mixer jar and grind it to form the dhokla batter. Cover and let it ferment for 7-8 hours.

After fermentation, add salt and oil to the dhokla batter and mix well. Now divide it into three equal portions in separate bowls. Add coriander, mint, ginger, chili, and lemon to the mixer jar and make a fine paste. Our natural green color is ready.

Put carrot pieces and a small piece of beetroot in a pan and boil it well. Add a little water to the mixer jar and make a fine paste of the carrot and beetroot. Our natural saffron color is ready.

Now, put the green color paste in one bowl of dhokla balls and mix it well. Add the saffron color paste to the second bowl and mix it well. Leave the third bowl as white. Add Eno soda to all three bowls and mix it well.

Now, fill the dhokla steamer with water and heat it over medium heat. Take a heart-shaped vessel and grease it with oil. Pour the green batter into it. Cover the steamer and let it cook for 2 minutes. Open the lid and spread the white batter evenly over the green batter. Cover and cook for another 2 minutes. Finally, open the lid and spread the saffron batter evenly over the white batter. Cook for 7 minutes.

After the three-layered dhokla is cooked thoroughly, turn off the heat and let it cool.

Now, add two teaspoons of oil for the tempering. Add mustard seeds, red dried chilies, green chili flakes, curry leaves, white sesame seeds, and asafoetida. Add a teaspoon of water to soften the dhokla.

Now, spread the hot tempering evenly over the dhokla. Sprinkle chopped coriander leaves over the top.

Enjoy Independence Day by eating tricolour Dhoklas and celebrate the joy of Independence Day. Enjoy...