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Instant Rava Dhokla Recipe for Indian independence day
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Instant Rava Dhokla Recipe - Tiranga Dhokla Recipe

Instant Rava Dhokla Recipe in 3 colours (Tiranga Dhokla) depicting Indian flag is such an amazing Independence day dish, made with rava/sooji/semolina & yoghurt.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer / Snack, Breakfast / Lunch / Dinner
Cuisine: Gujarati (Indian)
Keyword: Instant Rava Dhokla Recipe, Tiranga Dhokla, Sooji Dhokla
Author: Padma Veeranki

Ingredients

For the Batter:

  • 1 1/2 Cup Rava Sooji/Semolina
  • 3/4 Cup Yoghurt Preferably sour Curd
  • 1 tsp Salt
  • 1/2 Cup Water
  • 1 Carrot Pureed, For Saffron Layer
  • 1/4 Cup green chutney or Spinach Puree, For Green Layer
  • 1/2 * 3 tsp Sugar 3 for three layers
  • 1/4 * 3 tsp - baking soda 3 for three layers
  • Water as needed
  • Oil for greasing cups/tin

For Tempering:

  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Asafoetida Hing
  • 3 to 4 Green Chillies Adjust to taste
  • Few Curry Leaves
  • 1 tbsp Lemon juice
  • 2 tbsp Water
  • 1 tsp Sugar
  • 1/2 tsp Salt

Instructions

Let's make the Batter:

  • Take rava in a bowl. To this, add yoghurt, salt and mix well. Set aside for 15 minutes.
  • Take carrot in a blender jar and add a little water. Blend it into smooth puree.
  • For the green layer, I'm using green chutney. Alternatively, you can also use spinach puree. Take spinach into a blender jar and add a little water. Blend it into smooth puree.
  • Keep both purees aside in separate bowls.
  • Divide the rava mixture into 3 equal parts. Add one part to the green puree for green layer, one part to the carrot puree for saffron layer and keep one part plain for the white layer.
  • Add a little water to the portion and mix well. The batter should have medium consistency, neither too thick nor too thin. White colour batter is ready, keep it aside.
  • Mix the carrot puree with batter well. Do not add any water and make medium consistency batter. Saffron colour batter is ready, keep it aside.
  • Now, ,mix the green puree with batter well. Do not add any water and make medium consistency batter. Green colour batter is ready, keep it aside.

Grease tins & set up a steamer:

  • Grease the cups, plate, tin or any pot with generous amount of oil. This will help in unmoulding the dhokla easily. Today, I'm using small cups (katoris0 & a 1 inch height steel plate to make this tiranga dhokla.
  • Get ready with your steamer. Add water to the bottom of any vessel, place a small stand and steam dhoklas. I'm using a idli vessel wth the plate and placing the cups over it.
  • Now, it's time to work with each layer.

First Layer - Green Layer:

  • To the bowl with green batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
  • Pour the green batter in the greased bowl/tin and spread evenly. Make sure to leave space for another two layers.
  • Transfer the dhokla cups into steamer and steam on medium heat for just 5 minutes.
  • After 5 minutes, remove dhokla cups and now add the second layer.

Second Layer - White Layer:

  • To the bowl with white batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
  • Pour the white batter over the green layer and tap to spread evenly. Make sure to leave space for another layer.
  • Transfer the dhokla cups back into steamer and steam on medium heat for 5 minutes. make sure there is enough water at the bottom of the staemer.
  • After 5 minutes, remove dhokla cups and now add the third layer.

Third Layer - Saffron Layer:

  • To the bowl with orange batter, add 1/2 tsp sugar and 1/4 tsp baking soda. Mix well.
  • Pour the orange batter over the orange layer and tap to spread evenly.
  • Transfer the dhokla cups back into steamer and steam on medium heat for 5 minutes.
  • After steaming check with tooth pick or knife. If it comes out clean, dhokla is steamed well.

Unmoulding Dhokla:

  • Let the dhokla be in the steamer for another 5 minutes.
  • After 5 minutes take out and let it cool down completely.
  • When dhokla comes to room temperature, dab a little oil to the knife and run through the edges to unmould dhoklas, tap and flip over onto a plate.
  • Tap from above so that dhokla won’t stick to the pot.

Tempering Dhokla:

  • Heat up oil in a pan. Add mustard seeds and let them pop up.
  • Now, add a little asafoetida and green chilies and cover it.
  • Mix one tablespoon of lemon juice with two tablespoons of water. Add 1 teaspoon sugar to this and add this mixture too the tempering. Add a little salt and mix. Turn off the heat once the mixture starts boiling.
  • Spread the tempering over the dhokla and tiranga dhokla is ready.

Serving:

  • Katori dhoklas can be served as such. If you are making one big one, then cut dhokla into desired shape and serve.

Recipe Video

Notes

  • You can also prepare dhokla in a pressure cooker or Instant Pot.
  • Sour Yogurt is preferred as it adds to taste.
  • You can use Eno or baking soda for this recipe.
  • Do not over stir after adding baking soda or Eno fruit salt. Start the steaming within couple of minutes of adding it to get good results. So, add it to the batter just before steaming.
  • The thickness of the dhoklas can vary. One can make thin or thick. Pour the batter accordingly in the plates.
  • You can make this dhokla ahead of when needed. Just warm it in a microwave for a few seconds and it will be ready to serve hot.