August 15, 2018

Tri color Rava Dhokla - Natural colors

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Dhokla is a very famous and a sumptuous breakfast / tea time snack served in Gujurati households. There is  Khaman often called as Khaman Dhokla that is made using besan/ chick pea flour , Idada/ Safed dhokla made by grinding dhall and rice and steaming the next day after fermentation of batter or the other variant which is almost instant is the Rava Dhokla which is made using Semolin/Rava and curd / yogurt .
Today , I have tried to make a tri colored dhokla using natural colors like carrot puree for the orange and coriander - chilly puree for the green . You can alternatively use the puree of spinach/palak for the green color.

This will make a nice starter or finger food for any kind of get togethers or parties . It can be made in advance and just warmed up in the m/w oven before serving.

Preparation time : 40 mins
Cooking Time : 20 mins
Complexity : medium

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1 cup rava (approx 150gms)
1/2 cup thick yogurt
salt as needed
2 tsp eno fruit salt
2 tablespoon of carrot puree
2 tablespoon of coriander chilli puree / spinach puree
pinch of sugar


  • Roughly chop the carrots and puree them in a blender and pass it through the sieve to get a fine puree. You can add some red chilli powder for the spice factor if the carrots are very sweet.
  • Blend the corriander and chilli in the blender and pass it through the sieve to get only the puree.
  • If using spinach, then slightly blanch it before you puree it.
  • Mix the rava and curd in a mixing bowl and keep it aside for 30 mins.This will help the rava absorb all the yogurt and swell up well.

  • After 30 mins, divide the mixture into 3 equal parts.

  • To one part add the carrot puree , to the other add the corriander/palak puree and the third part can remain as is. Adjust the water content , add salt, sugar and make the batter to be like idli batter . This is the perfect consistency for dhokla batter.

  • Ready the steamer / idli cooker and grease a cake tin or a cooker separator vessel and keep ready.
  • Add some eno fruit salt to the carrot flavored batter and pour it into the vessel, tap well and steam it for about 3-4 mins.

  • While the carrot batter is steaming,add eno to the white plain batter and keep ready . Now ,pour the white batter over the partly steamed carrot batter ,tap it well and place it back in the steamer for 3-4 minutes.

  • Add eno to the coriander batter and after 3-4 mins of steaming the plain batter, pour this over the white batter , tap well and then steam the entire batch for another 8-12 minutes or until the dhokla is ready.

  • Let it cool completely before you can slice them up and serve it with some spicy green chutney or dates tamarind chutney.
  • You can also pour a tempering of mustard seeds and green chillies like we do for normal dhoklas.

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