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Tiranga Dhokla Recipe


  • 4 cups Idli batter
  • 1 cup Palak puree
  • 1 tsp ginger paste
  • 2-3 green chillies paste
  • 1 tbsp Gun powder (Idli molagai podi)
  • 1/2 tsp Everest Kashmirilal Chilli Powder
  • 1 Green chilly and 1 small piece ginger paste
  • 2 tsp cooking oil

For garnishing you will require:

  • 4 tbsp Grated coconut
  • Freshly chopped Coriander leaves
  • For seasoning you will require:
  • 1 tsp Mustard seeds
  • Few curry leaves (broken in bits)
  • 1 tsp Oil

How To Make Tiranga Dhokla:

  1. First of all pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
  2. For making orange batter, mix one portion of batter, gun powder and chilli powder.
  3. For making white batter, keep one portion of the plain batter aside in separate bowl.
  4. For making green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.
  5. Now mix all the ingredients mentioned for a green layer.
  6. Keep good amount of water in a big vessel on high heat.
  7. Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
  8. When it is done, pour one cup batter for white layer and steam.
  9. Later, add the third and orange layer on top of it and steam.
  10. Dhokla will be done after about 15 minutes, remove and allow to cool.
  11. Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
  12. Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
  13. Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
  14. Serve with green chutney and sweet chutney.

BY: Chef Jaybir Negi, Pastry Chef, The Deltin, Daman

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