Name: Instant Tri coloured rava/sooji dhokla recipe by Saras Viswam at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: For the white dhokla:; Rava / sooji 1/2 cup; Sour curd 1/2 cup; Water 1/2 cup; Sugar 1/4 tsp; Salt to taste; Ginger galic paste 1/2 tsp; Grated coconut 2 tbsps; Eno fruit salt 1/2 tsp; For Saffron Layer:; Rava / sooji 1/2 cup; Sour curd 1/2 cup; Salt to taste; Sugar 1/4 tsp; Ginger garlic paste 1/2 tsp; Eno fruit salt 1/2 tsp; Tomato 1; Carrot 2; Red chillies 3; Small onions 3; For the green layer:; Rava / sooji 1/2 cup; Sour curd 1/2 cup; Salt to taste; Sugar 1/4 tsp; Ginger garlic paste 1/2 tsp; Eno fruit salt 1/2 tsp; Spinach leaves a handful; Small onions 3; Green chillies 3

ABOUT Instant Tri coloured rava/sooji dhokla RECIPE

Dhokla is a traditional Gujarathi snack item preapared with sooji / rava and curd .It has a soft, fluffy texture with slightly spicy, sour, and salty flavours and a hint of sweetness. I have prepared this tricoloured rava dhokla without any artificial colours and flavours.I used tomato & carrot puree for saffron colour, curd & freshly grated coconut for white colour & spinach, coriander & mint puree for green colour. The combination of these three flavours and the seasonings of mustard seeds and hing makes this dhokla delicious. This dhokla doesn't need any grinding , fermentation etc, This is an instant one & easy to preapare. Try this Gujarathi snack.

Ingredients Serving: 10

For the white dhokla:
Rava / sooji 1/2 cup
Sour curd 1/2 cup
Water 1/2 cup
Sugar 1/4 tsp
Salt to taste
Ginger galic paste 1/2 tsp
Grated coconut 2 tbsps
Eno fruit salt 1/2 tsp
For Saffron Layer:
Rava / sooji 1/2 cup
Sour curd 1/2 cup
Salt to taste
Sugar 1/4 tsp
Ginger garlic paste 1/2 tsp
Eno fruit salt 1/2 tsp
Tomato 1
Carrot 2
Red chillies 3
Small onions 3
For the green layer:
Rava / sooji 1/2 cup
Sour curd 1/2 cup
Salt to taste
Sugar 1/4 tsp
Ginger garlic paste 1/2 tsp
Eno fruit salt 1/2 tsp
Spinach leaves a handful
Small onions 3
Green chillies 3
For Seasoning:
Oil 2 tbsp
Mustard seeds 1 tbsp
Asafoetida powder (hing) 1/4 tsp
For garnishing:
Coriander leaves 1/4 cup (finely chopped)
Freshly grated coconut 1/4 cup

Instructions

For the Saffron Layer: Boil the carrot and tomato with small onions, red chillies and grind it to smooth paste. The ground tomato carrot puree should be of 1/2 cup quantity.
For the Green Layer: Boil spinach small onions and green chillies and grind together with a handful of coriander leaves and mint leaves to a smooth paste. Ground spinach mint coriander chutney should be of 1/2 cup quantity.
Except eno salt mix everything. (it should be added just before baking) for each layer.
Mix rava, curd, salt, ginger garlic paste, grated coconut and water keep aside for 30 minutes. (For white layer)
Mix saffron layer and green layer as above with their respective ingredients and keep aside for 30 minutes.
Grease the baking tin and preheat the oven for 10 to 15 minutes.
Add 1/2 tsp of eno salt to the white layer dhokla mix and pour the batter into the greased tin and bake for 15 to 20 minutes or till done. (To check the doneness insert a toothpick in the centre of the dhokla, it should come out clean.)
Repeat the above method for other two layers and bake it (Do not forget to add the eno fruit salt).
Allow to cool the baked layers.
Heat oil in a pan and add mustard seeds when it splutters, add asafoetida and remove from the fire.
Invert each layers carefully on a serving plate and pour the seasonings on the top of the dhoklas and garnish it with finely chopped coriander leaves and grated coconut.
Our nutritious tricolour rava / sooji dhokla is ready to serve.

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