Tricolor rawa dhokla

Name: Tricolor rawa dhokla
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 cup Semolina/suji; 1 cup Curd; 1/2 cup Boiled spinach; 2 tomatoes; 5-6 Green chillies; 1/2 teaspoon Turmeric powder; 1/2 teaspoon Red chilli powder; 1 teaspoon Rai; 1 tablespoon Curry leaves; 1 tablespoon Imli pulp; 1 tablespoon Sugar; to taste Salt; 1 sachet Eno fruit salt; As needed Water; As needed Finely chopped coriander leaves for garnishing; 2 teaspoons Oil

Dr. Sharda Sharma @cook_12541256

Chandigarh

#tricolorpost4

Dr. Sharda Sharma @cook_12541256

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Ingredients

30 mins

5 servings

2 cupSemolina/suji
1 cupCurd
1/2 cupBoiled spinach
2tomatoes
5-6Green chillies
1/2 teaspoonTurmeric powder
1/2 teaspoonRed chilli powder
1 teaspoonRai
1 tablespoonCurry leaves
1 tablespoonImli pulp
1 tablespoonSugar
to tasteSalt
1 sachetEno fruit salt
As neededWater
As neededFinely chopped coriander leaves for garnishing
2 teaspoonsOil

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Steps

30 mins

1

Take a bowl and mix suji and curd together well. Add salt 1 teaspoon or according to your taste and mix all well. Add water as required to make smooth batter. Now divide batter in three portions.
2

Heat oil in a pan and fry curry leaves, rai, green chilli and add water 2 cups, imli pulp, salt and sugar to it. Boil and switch off your gas.
3

Grind spinach and one green chilli and mix it one portion of suji batter. Now grind tomatoes and mix in another portion of batter, also add, turmeric powder, red chilli powder to the same portion. Keep third portion plane to make white colored dhokla.
4

Now heat a pan and add water in it to make steam. Now grease moulds of dhokla maker and pour each type of dhokla batter in a separate mould. Keep this dhokla maker in pan to steam our dhokhas.
5

Steam for 10mins and then check with a toothpick if it come out clean our dhokla is cooked. Switch off gas and take out dhokla from dhokla moulds. Place green dhokla at bottom, white in centre and orange colored at the top. Cut in pieces of any shaped you like.
6

Pour imli water on every piece of dhokla and garnish with coriander leaves. Serve with tomato sauce and green chutney.