INSTANT TRICOLOURED RAVA / SOOJI DHOKLA

Dhokla is a traditional Gujarathi snack item preapared with sooji / rava and curd .It has a soft, fluffy texture with slightly spicy, sour, and salty flavours and a hint of sweetness. I have prepared this tricoloured rava dhokla  without any artificial colours and flavours.I used tomato & carrot puree for saffron colour, curd & freshly grated coconut for white colour & spinach, coriander & mint puree for green colour. The combination of these three flavours  and the seasonings of mustard seeds and hing  makes this dhokla delicious.

This dhokla doesn't need any grinding , fermentation etc, This is an instant one & easy to preapare. Try this Gujarathi snack.

 I won Second prize, for this recipe  in a contest conducted by a Facebook  group "Recipes of palakkad" as a part of Republic day celebration. 

INGREDIENTS  FOR WHITE DHOKLA

Rava / sooji                                    - ½ cup

Sour curd                                         - ½ cup

Water                                                - ½ cup

Sugar                                                - ¼ tsp

Salt                                                     - to taste

Ginger galic paste                       - ½ tsp

Grated coconut                              - 2 tbsps

Eno fruit salt                                  - ½ tsp

INGREDIENTS FOR SAFFRON LAYER

Rava / sooji                                     - ½ cup

Sour curd                                         - ½ cup

Salt                                                     - to taste

Sugar                                                - ¼ tsp

Ginger garlic paste                       - ½ tsp

Eno fruit salt                                  - ½ tsp

Tomato                                             - 1 no

Carrot                                               - 2 nos

Red chillies                                     - 3 nos

Small onions                                  - 3 nos

Boil the carrot and tomato with small onions, red chillies and grind it to smooth paste.

The ground tomato carrot puree should be of ½ cup quantity.

INGREDIENTS FOR GREEN LAYER

                       

Rava / sooji                                     - ½ cup

Sour curd                                         - ½ cup

Salt                                                     - to taste

Sugar                                                 - ¼ tsp

Ginger garlic paste                       - ½ tsp

Eno fruit salt                                  - ½ tsp

Spinach leaves                               - a handful

Small onions                                  - 3 nos

Green chillies                                 - 3 nos

Boil spinach small onions and green chillies and grind together with a handful of coriander leaves and mint leaves to a smooth paste.

Ground spinach mint coriander chutney should be of ½ cup quantity.

FOR SEASONING

Oil                                                      - 2 tbsps

Mustard seeds                               - 1 tbsp

Asafetida powder (hing)           - ¼ tsp

FOR GARNISHING

Coriander leaves                           - ¼ cup (finely chopped)

Freshly grated coconut            - ¼ cup

METHOD

Except eno salt mix everything.(it should be added just before baking) for each layer.

Mix rava, curd,salt, ginger garlic paste, grated coconut  and water keep aside for 30 minutes.(for white layer)

Mix saffron layer and green layer as above with their respective ingredients and keep aside for 30 minutes.

Grease the baking tin and preheat the oven for 10 to 15 minutes.

Add ½ tsp of eno salt to white layer dhokla mix and pour the batter into the greased tin and bake for 15 to 20 minutes or till done.(to check the doneness insert a tooth pick in the centre of the dhokla, it should come out clean.)

Repeat the above method for other two layers and bake it .(do not forget to add the eno fruit salt)

Allow to cool the baked layers.

Heat oil in a pan and add mustard seeds when it splutters add asafoetida and remove from fire.

Invert each layers carefully on a serving plate and pour the seasonings on the top of the dhoklas and garnish it with finely chopped coriander leaves and grated coconut.

Our  Nutritious Tricolour rava / sooji dhokla is ready to serve.

NOTE

Once you add the eno fruit salt everything should be done quickly.

Adding garlic is optional.

VARIATION

Can also steam this dhokla.Steam it for 15 to 20 minutes in a medium heat.