Trirangi Dhokla

For white Dhokla

• 1 cups khatta dhokla Batter 
• 1 tsp green chilli paste
• 1 1/4 tsp oil
• salt to taste
• 1 1/2 tsp fruit salt
• 1/2 cup green chutney

For yellow Dhokla

• 1 cup besan (Bengal gram flour)
• 3 1/2 tsp sugar
• 1 tsp ginger- green chilli paste
• 1/2 tsp citric acid (nimbu ka phool)
• salt to taste
• 1 1/2 tsp fruit salt
• 1/4 tsp oil for greasing

Other Ingredients

• 1 tsp oil
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• 2 green chillies , chopped
• a pinch of asafoetida (hing)
• 2 to 3 curry leaves (kadi patta)

For Serving

green chutney
Method

1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required to make a thick batter.
2. Repeat same above process for make white dhokla batter. 
3. Just before steaming, sprinkle the fruit salt in White Dhokla batter and add 2 tsp of water over the batter.
4. When the bubbles form, mix gently.
5. Grease thali using the remaining 1/4 tsp of oil.
6. Pour 1/3 rd of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
7. Steam in a steamer for 5 minutes.
8. Then after apply Green chutney evenly on this white layer.
9. Now add fruit salt in yellow batter , mix well. Then Pour yellow Dhokla batter on it.
10. Sprinkle 1/2 tsp of red chili powder evenly over it and steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
11. Cool slightly and cut into diamond shaped equal pieces.
12. Heat the oil in a small non-stick pan and add the mustard seeds.
13. When the mustard seeds crackle, add the sesame seeds, asafoetida and saute on a medium flame for 30 seconds.
14. Add the green chillies and saute on a medium flame for 30 seconds.
15. Pour the tempering over the prepared dhoklas and spread it evenly.
16. Sprinkle the coriander evenly on top.
17. Serve immediately with green chutney.

Note:

khatta dhokla flour = 2 cup rice + 1 cup udad dal

Combine the khatta dhokla flour, curds, green chilli paste,1 tsp of oil, warm water (approx 2 1/4 cups) and salt in a bowl and mix well. Keep aside to ferment for at least 8 to 10 hours.