Tiranga Dhokla

Ingredients:

For the Base Batter:

· Suji (Semolina)- 200 gms

· Sour Curd – 50 gm

· Oil- 5 ml

For the Colours/Layers:

· Green Layer: 1/4 cup green capsicum puree (leached and blended)

· Orange Layer: 1/4 cup Carrot puree (leached and blended)

· White Layer: Plain batter

In a large bowl, combine the suji, whisked curd, pinch of salt, sugar, and 1 tbsp of oil. And keep it over night to ferment.
Divide the rested batter equally into three separate bowls and add the purees in following manner: -
• Green: Mix the capsicum puree into the first bowl of batter.
• Orange: Mix the carrot puree into the second bowl of batter.
• White: The third bowl of batter remains plain.
Grease a dhokla mould or a cake tin with oil. Heat water in a steamer or a large pot with a stand.
Add water to each colour batter if required to get consistency and pour orange batter first in a greased dish inside the mould.
Steam for 5 minutes and pour white batter layer over it. Steam each layer for 5 minutes and finish with green colour on top
Turn off the heat and let the dhokla cool completely before attempting to unmould it. This prevents it from breaking.
Keep it upside down, So that orange layer is smooth and on the top, followed by white and green.
In a small pan, heat 1 tbsp of oil. Add the mustard seeds, and once they start to crackle, add green chillies, curry leaves, and asafoetida. Cook for about a minute. Pour the hot tempering evenly over the cooled dhokla.
Cut the dhokla into squares or triangles and serve with 5gms mint chutney or a 5gms sweet & sour chutney (recipes at- https://nephroplus.com/recipes )