Rang birangey dhokla

    30 mins

    A colourful twist to the regular dhokla .


    Washington, United States
    1 person made this

    Serves: 4 

    • 1 cup besan
    • 1/2 cup buttermilk
    • a pinch haldi
    • 1/4 teaspoon tartric acid
    • salt to taste
    • 1 sachet Eno
    • 1/4 teaspoon red food color
    • 1/4 teaspoon green food color
    • for tadka
    • 1 tablespoon oil
    • 1/2 teaspoon rai
    • 2-3 green chillies (sliced)
    • 3-4 kari patta
    • a pinch salt
    • 1/2 teaspoon sugar
    • 1/4 teaspoon black pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Mix besan in buttermilk, make a batter, stir it so that no lumps remain. Dissolve tartric acid in 2 tablespoon water. Add this water to the batter. Add haldi, salt and Eno to it.
    2. Divide batter into 3 equal parts. Add red food color in one part and green food color to other. Put all three batters in a greased pan. Steam it in a pressure cooker on high heat for about 5 minutes and medium low heat for 15 minutes.
    3. For tadka: Heat oil in a pan, add rai seeds to it when they begin to crackle, add kari patta and green chillies to it. Cook for few seconds and add 1/2 cup water to it. Add sugar, salt and pepper powder in the water. When green chillies are soft pour this tadka on the Dhokla.


    Steam the dhoklas in a pressure cooker (no whistle) with a layer of water.

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     -  27 Dec 2010