Tri Color Dhokla
Recipe type: Breakfast
Cuisine: Indian
Serves: 8-10
Celebrate Independence Day the healthy way - with a tricolor dhokla recipe, made with vegetable purees!! The perfect breakfast for August 15th!
  • • 1 cup suji / semolina
  • • ½ cup curd
  • • ¼ cup carrot puree
  • • ¼ cup spinach puree
  • • 1 tablespoon sugar
  • • Salt to taste
  • • ½ teaspoon baking soda
  • • 1 teaspoon oil to grease the dhokla pan
  1. To make the spinach puree, take washed and chopped spinach leaves, add 2-3 tablespoon water and make a smooth puree using a grinder jar. Similarly wash, peel and chop the carrot and adding little water grind it to get a smooth puree.
  2. In a mixing bowl take suji and add curd , salt and sugar and mix well. Keep the mixture covered for 15- 20 minutes. The suji will absorb all the moisture and swell .
  3. Now divide the suji mix into 3 equal parts in bowls.
  4. Add carrot puree to one bowl, spinach puree to the other and water to the third part and whisk well to get lump free batters in tri colors.
  5. Grease an 8 inch cake pan or any other vessel which fits into your steamer. If you do not have a steamer you can use a large pressure cooker or a large sauce pan with lid in which you can place a stand and the pan with batter. Add water to the steamer and heat it.
  6. Now once our steamer is ready, add a thick pinch of baking soda to the green batter and mix well.
  7. Place the greased pan in the steamer and add the green batter to it spreading evenly. Cover the steamer and steam our first layer for 5 minutes.
  8. Now add a pinch of baking soda to white batter, mix and pour it over the steamed green layer. Cover and cook for another 5 minutes.
  9. Lastly add remaining baking soda in the orange batter , mix well and pour over the steamed white layer. Cover and allow the dhokla to steam for another 10 minutes.
  10. Do a check test by inserting a toothpick in the center of the dhokla , if it comes out clean , our dhokla is ready. If not steam for another 2-3 minutes.
  11. Remove the dhokla pan and allow it to cool for 30 minutes on a wire rack.
  12. Run a knife through the edges of the dhokla pan and invert it over a board or plate. Tap the pan to release the dhokla.
  13. Cut the tri color dhokla in desired shape and serve as it is or with some ketchup or dip of your choice. You may temper the dhokla if you wish to.
  14. Recipe notes:
  15. You may make this tri color dhokla using idli batter if you wish.
  16. The green layer can be made using coriander or mint leaves as well if you do not have spinach.
Recipe by My Little Moppet at