Tricolor Suji Dhokla muffins

Name: Tricolor Suji Dhokla muffins
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1& 1/2 cup Suji 1 and 1/2 cup; 1/2 cup Curd; to taste Salt; 3-4drops Food colours (orange and green); 1 Eno sachet; 1 tbsp Oil; 1 tsp Rai/ mustard seeds; 1 pinch Hing /asafoetida; 1 tbsp Vinegar; 1 tsp Sugar; 2 Slit green chillies; 1 tbsp Coriander leaves a sprig chopped finely; as needed Water

Subhadra Arya ...@my_kitchentreasures @cookandshine2021

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Subhadra Arya ...@my_kitchentreasures @cookandshine2021

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Ingredients

20 minutes

3-4 servings

1& 1/2 cupSuji 1 and 1/2 cup
1/2 cupCurd
to tasteSalt
3-4dropsFood colours (orange and green)
1Eno sachet
1 tbspOil
1 tspRai/ mustard seeds
1 pinchHing /asafoetida
1 tbspVinegar
1 tspSugar
2Slit green chillies
1 tbspCoriander leaves a sprig chopped finely
as neededWater

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Steps

20 minutes

1

Mix curd with suji. See that no lumps remain. Add some water and salt. Mix well to a semi solid batter which is neither runny nor thick. Keep aside for 10 minutes.
2

After 10 minutes divide the batter into three equal portions
3

To one add orange colour and green to another.
4

Mix well. Now take the eno and add to green portion about 1/4 tsp in quantity.Mix lightly.
5

Add the green batter in silicon cupcake moulds. Tap to remove air bubbles. Steam for half a minute.
6

Remove from steamer and repeat the process for white batter. Again top green layer and steam for half a minute. Steam more if required. Keep aside.
7

Heat oil in a pan. Crackle rye and add hing. Add slit green chillies. Add vinegar and 1/4 th cup of water. Add sugar. Bring to boil and add on top of the dhokla muffins. Keep covered for 10 minutes. Garnish with coriander leaves and serve with any chutney.