Rang birangey dhokla

  • 1review
  • 3saves
  • 30min

About this recipe: A colourful twist to the regular dhokla .

pragatim Washington, United States

Ingredients

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

Directions

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.

Tip

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

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Reviews (1)

tejaswini.r23
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- 27 Dec 2010

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