Tri Colour Dhokla or Tiranga Dhokla

2 min read

 Khatta dhokla mix (readily available): 1 packet
# Make the batter as per the
instructions are written on the packet.
* Divide the batter into 3 equal bowls.
Put green colour in one. Orange
in the second bowl.
* Grease an aluminium baking round tin.
* First put the green layer in the tin.
# Steam for 5 minutes till it is
slightly set.
* Then put the white batter over the green one and steam for 4-5 minutes till that sets also.
# Now put the orange layer on top
of the white layer and steam till the orange layer is also cooked.
# Remove from the steamer and let
cool for some time.
# Then temper with 1 tbsp oil,
green chillies, mustard seeds and a few curry leaves.
# Pour the tempered mixture on
top of the dhokla.
# Enjoy with green and sweet
tamarind chutney.

Tiranga Dhokla


The exact origin of Dhokla is not well-documented, but it is believed to have ancient roots in Gujarat. The process of fermenting and steaming grains to create savory cakes has been a part of Indian culinary practices for centuries. Dhokla, as we know it today, likely evolved from these traditional methods.

One theory suggests that Dhokla has been enjoyed in Gujarat for over a thousand years, with its recipe being passed down through generations. It might have originally been a simple dish made from locally available ingredients, which included rice and chickpea flour. Over time, with the introduction of new spices and variations, Dhokla transformed into the diverse dish we see today.

Dhokla gained broader popularity in the 20th century, with urbanization and the spread of Gujarati cuisine to different parts of India and around the world. The ease of preparation, light nature, and its suitability as a snack or breakfast item contributed to its popularity. Moreover, the introduction of new flavors and techniques, such as adding tempering of mustard seeds and curry leaves, helped enhance its taste.

In recent years, Dhokla has undergone further innovation, leading to variations like Khaman Dhokla (made primarily from chickpea flour), Rava Dhokla (using semolina), and more. These variations have not only expanded the culinary landscape of Dhokla but also made it more accessible and adaptable to different tastes and preferences.

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