Trirangi Dhokla (Triple Layer Dhokla)

Two types of Gujarati Dhoklas combined together make trirangi (tri-color)dhokla. Here is the recipe of tri rangi dhokla.

For white Dhokla:
2 cups corase rice flour (this is sometimes called creme of rice or idly rava)
1 cup corase urad dal flour
1/2 cup sour curd
2 tablespoons green chilli-ginger paste
3/4 teaspoon ENO fruitsalt or Soda-bi-Carb
3 tablespoons oil
salt to taste

Soaking overnight:
Mix the rice and urad dal flour. Add yogurt to form a batter (a little thicker than pancake's)and let it ferment overnight. Here in Seattle, sometimes I have to let it ferment for 24 hours, which gives some time for the batter to rise.

For Khaman Dhokla (Yellow Dhokla):
Chana Daal 2 Cups
Chili -Ginger paste 1 teaspoon
Hing or Asafoetida one pinch
1 teaspoon Sugar
1/2 Cup Yogurt
Salt as per taste
1 teaspoon Mustard Seeds
1/2 Cup Green Coriander Choppef finely
4 Curry Leves
Oil as per need
1/2 Teaspoon Baking Soda ( Soda Bi Carb) or Eno
1 teaspoon Sugar
1 teaspoon Green Chillies 2 finely chopped

Soaking overnight:
Soak the Chana Dal a container for 6 hours. Grind to a fine paste with the help of the yogurt and water, and leave it overnight.

Green Paste:
1/4 cup frozen peas
1/2 cup finely chopped coriander leaves (cilantro)
1/2tsp jeera
Juice of one lemon
1 tsp chili-ginger paste
Water as needed.

Combine all ingredients and grind to a thick and fine paste.

Garnishing:
2 tablespoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds
chopped coriander
1/2 teaspoon sugar
1/4 cup water

White Dhokla:
Add the oil, ENO or Soda-bi-carb, green chilli-ginger paste and salt and mix well. Pour enough batter so as to fill half the height of a baking tray and steam ( make sure you use a small baking tray or steel plate which can fit in the steaming vessel) Take a big stock pot or pressure cooker and add some water in it. Put the baking tray filled with the mixture in the water ( keep the level of the water below it ). Steam for about 5-7 minutes.

Green Paste: Take the thali off of the stove, and spread the green paste over the dhoklas. The layer of the paste should be very thin, as shown in the picture above. Put the plate back in the steaming vessel and steam for 2-3 minutes.

Yellow Dhokla:
Add the ginger chili paste, soda-bi-carb (or ENO) and salt and sugar to the batter. Pour over the green paste and steam again for about 10 minutes, or until a knife inserted comes out clean.

Garnishing: Heat 2 Tablespoon oil and add mustard seeds. When the seeds start crackeling, add the cuming seeds. Take off the heat, pour 1/4th cup water and 1/2 teaspoon sugar to eat. Spread this over the yellow dhoklas. Sprinkle chopped coriander. Let the dhoklas cool, cut into small pieces and serve with green chutney.



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