TRICOLORED KHAMAN DHOKLA, a soft, fluffy, spongy, savory and mildly sweet steamed Indian chickpea flour/besan cake layered in 3 colors using green chutney for the green color, carrot puree for the orange color and the middle yellow layer left plain.
KHAMAN DHOKLA:
This steamed savory cake is an Indian snack (specifically from the state of Gujarat) made traditionally with besan or chickpea flour, mixed with some yogurt and spices.
Some dhoklas use lentils and/or rice to make the batter (for fermented version of dhokla) and some use plain suji/semolina as the base for the batter.
But the one I am sharing is an easy vegan instant version using only besan or chickepea flour with some carrot puree and green chutney to create the orange and green colored layers of this delightful vegan and gluten free snack!
TRICOLORED KHAMAN DHOKLA:
Orange, green and white represent the three colors of our Indian flag. Normally, this tricolored dhokla is made using semolina and yogurt for the batter where the middle layer turns out white as represented on the Indian flag.
But I wanted to make a vegan version using chickpea flour; hence the yellow middle layer.
Patriotic fervor of all Indians peaks in the month of August around our Independence Day (August 15, 2020) when Indians all around the world profess their patriotism by hoisting the Indian flag and watching our Prime Minister address the nation from the capital New Delhi.
And foodies and food bloggers like me, churn out tricolored dishes; the best way we can show our feelings 🙂
Although it is more apt during the month of August, due to many reasons could not share this post then; having it in my draft for a long time!
So, sharing my version of this beautiful, soft, fluffy and delicious TRICOLORED KHAMAN DHOKLA today; even if the middle layer is yellow instead of white.
Hope you all enjoy my version of the quintessential Indian snack dhokla.
HOW TO MAKE TRICOLORED KHAMAN DHOKLA?
The basic batter is the same; basic ingredients. Chickpea flour with salt, sugar and water. Normally, a dash of turmeric powder/haldi is added when making besan dhokla. Here, you can avoid it if you want.
To make the 3 layers, the batter is divided into 3. Green chutney (recipe below) is added to one batch to make the green layer, carrot puree to the second batch for the orange layer and the third middle layer is left plain.
Enos fruit salt is added to all the 3 layers of batter to make it rise and puff. This packaged fruit salt is actually a mixture of baking soda and citric acid. If you cannot find this, you could use baking soda too. If using baking soda, add a splash of lemon juice or citric acid also.
Each layer is separately steamed one after the other adding the Enos Fruit salt just before steaming.
Once all the 3 layers are well steamed, it is cooled and the final step is the tempering or seasoning.
The tempering of mustard, green chilies and curry leaves sauteed and simmered in a sweet/salty watery solution brings the taste of this fluffy and spongy tricolor khaman dhokla up several notches and then finally it is time to dig into this Gujarati snack with some tea or coffee!!
If you are not too fond of moist khaman dhokla, you can avoid the water and just add the dry tempering.
SERVING SUGGESTIONS:
These fluffy and spongy sweet and savory besan bites can be enjoyed any time; be it at teatime, in picnic baskets, at parties or even for breakfast!
If you like, you can serve them with a fresh green chutney or tamarind chutney on the side, but they turned out so delicious, we were chomping on them without any dip or side!
Hope you make these in your kitchen this Independence Day or any other day you feel patriotic or feel like impressing your loved ones!
These can easily be a show stopper on any party table as an appetizer or starter too!
I know, I am making this all year round and not just on Independence Day.
Enjoy Foodies and Happy Snacking!
If you love Indian snacks, you may like these too:
- Vegan Sandwich Dhokla
- Andhra Style Mirchi/Chili Pakoras
- Bhindi Kurkure/Okra Fries
- Indo-Chinese Vegetable Puffs
Now, let us check out how to make Vegan, Gluten free, plant based TRICOLORED KHAMAN DHOKLAS:
A soft, fluffy, spongy, savory and mildly sweet steamed Indian chickpea flour/besan cake layered in 3 colors using green chutney for the green color, carrot puree for the orange color and the middle yellow layer left plain.
Ingredients
- 1 ½ cups besan/chickpea flour
- ½ tsp salt
- ½ tsp sugar
- ½ tsp haldi/turmeric powder (optional)
- 1 teaspoon Enos Fruit salt
- 1 ½ cups loosely packed cilantro/coriander leaves
- ½ cup mint leaves
- 2 green chilies/jalapenos
- 1 inch piece of ginger
- ½ lemon juice
- Salt to taste
- 2 medium carrots, peeled and chopped
- 1 tbsp oil
- 1 tsp mustard seeds
- Handful of curry leaves
- 5 to 6 green chilies/jalapenos slit vertically (to avoid bursting while frying)
- ½ tsp salt
- 2 tsp sugar
Instructions
- First, we have to make the green chutney and carrot puree to make the green layer and orange layer.
- In a small blender, make a fine paste of cilantro, mint leaves, green chilies, ginger and salt to taste using a splash of water.
- Transfer to a small bowl; squeeze half a lemon juice, mix and set aside.
- Peel, chop and boil carrots in some water until soft, then drain.
- Puree the cooked carrots in a small blender to a fine puree.
- Transfer to a small bowl and set aside.
- In a large mixing bowl, sift the besan flour to remove any lumps.
- To this, add salt to taste, sugar and haldi if using.
- Mix or whisk together the dry mixture.
- To this, add ¾ to 1 cup of water to make a smooth, thick and flowing batter.
- Set aside for 10 minutes.
- Meanwhile, keep the steamer on the stove with water to generate steam.
- Grease straight sided bowls with oil generously throughout the inside. Set aside. You may need 6-8 bowls depending upon the size of the dhokla you want.
- If you choose, you can make this in a 6 to 7 inch round pan or square pan too.
- Divide the dhokla batter into 3 portions in 3 bowls.
- Now, let us start making the tricolored khaman dhokla.
- When the water starts steaming, to one bowl of batter, for the green one, stir in 2 to 3 tablespoons of green chutney to make a green part of tricolor khaman dhokla. The batter should not be too thin or too thick.
- To this, add 1/3 tsp of enos fruit salt, sprinkle a few drops of water and mix well gently.
- The mixture will turn frothy and fluffy.
- Immediately, spoon a few of tablespoons of batter in each greased bowl; this will form the bottom green layer of dhokla. Distribute evenly into all the bowls. Leave enough space for the other 2 layers.
- Level the batter in the bowls and then transfer to the steamer.
- Cover the steam cooker and steam for 5 minutes.
- Check after 5 minutes to see if the batter is cooked using a toothpick or by touching the top which will be dry, fluffy and spongy.
- Remove the bowls from the steamer.
- Time to add the other two layers.
- Similarly make the other two layers steaming in between before adding the next layer.
- Add 1/3 tsp of enos fruit salt to the second bowl of batter; this forms the middle layer.
- Sprinkle some drops of water too and then mix gently to make a frothy batter.
- Again, spoon this batter over the set green layer of dhokla, distributing evenly to all the bowls, making sure to leave enough space to make the plain layer. It is ok if you have some yellow batter left. You can use it make plain dhokla later.
- Place in steam cooker again and steam for another 5 minutes.
- Remove when cooked.
- To the last bowl of batter, stir in carrot puree (2-3 tablespoons or more) to make orange batter.
- Add the final 1/3 tsp of enos fruit salt, mix gently to form a fluffy batter.
- Again, spoon over the cooked middle layer and steam cook again for another 5 to 7 minutes.
- After the final steam cook, remove the bowls and set aside to cool completely.
- Once cool, gently run an oiled knife around the edges of the bowls and overturn the cooked tricolored dhoklas onto a plate. Tap the bottom of the bowl if necessary to unlodge the dhokla. Set aside.
- Same goes if you are using a single large pan.
- Meanwhile make the tempering:
- In a small saucepan, add oil and once hot, add mustard seeds.
- As soon as the seeds pop and crackle, stir in curry leaves and slit green chilies.
- Sauté or fry on medium heat until the green chilies are slightly charred or fried.
- Add ½ cup of water along with 1 tsp salt and 2 tsp sugar.
- Mix well and bring to a boil.
- Once it boils, spoon this seasoning over the cooled tricolored khaman dhokla evenly.
- Allow the dhoklas to soak in the seasoning and water for a few minutes.
- Serve when most of the water has been absorbed.
- Enjoy these moist, fluffy, spongy, delicious and divine TRICOLORED KHAMAN DHOKLAS as a snack, breakfast, party appetizer etc.
Notes
Adjust the amount of spices and seasonings according to personal taste.
If you cannot find Enos Fruit Salt, you can use baking soda in combination with some lemon juice.
The same dhokla can be made in a single baking pan (6-7 inches pan).
Step-wise Instructions to make Tricolored Khaman Dhokla:
First, we have to make the green chutney and carrot puree to make the green layer and orange layer.
TO MAKE GREEN CHUTNEY FOR THE GREEN LAYER:
In a small blender, make a fine paste of cilantro, mint leaves, green chilies, ginger and salt to taste using a splash of water.
Transfer to a small bowl; squeeze half a lemon juice, mix and set aside.
TO MAKE THE CARROT PUREE FOR THE ORANGE LAYER:
Peel, chop and boil carrots in some water until soft, then drain.
Puree the cooked carrots in a small blender to a fine puree.
Transfer to a small bowl and set aside.
TO MAKE THE KHAMAN DHOKLA BATTER:
In a large mixing bowl, sift the besan flour to remove any lumps.
To this, add salt to taste, sugar and haldi if using.
Mix or whisk together the dry mixture.
To this, add ¾ to 1 cup of water to make a smooth, thick and flowing batter.
Set aside for 10 minutes.
Meanwhile, keep the steamer on the stove with water to generate steam.
TO MAKE THE TRI COLORED KHAMAN DHOKLA:
Grease straight sided bowls with oil generously throughout the inside. Set aside. You may need 6-8 bowls depending upon the size of the dhokla you want.
If you choose, you can make this in a 6 to 7 inch round pan or square pan too.
Divide the dhokla batter into 3 portions in 3 bowls.
Now, let us start making the tricolored khaman dhokla.
TO MAKE THE BOTTOM GREEN LAYER:
When the water starts steaming, to one bowl of batter, for the green one, stir in 2 to 3 tablespoons of green chutney to make a green part of tricolor khaman dhokla. The batter should not be too thin or too thick.
To this, add 1/3 tsp of enos fruit salt, sprinkle a few drops of water and mix well gently.
The mixture will turn frothy and fluffy.
Immediately, spoon a few of tablespoons of batter in each greased bowl; this will form the bottom green layer of dhokla. Distribute evenly into all the bowls. Leave enough space for the other 2 layers.
Level the batter in the bowls and then transfer to the steamer.
Cover the steam cooker and steam for 5 minutes.
Check after 5 minutes to see if the batter is cooked using a toothpick or by touching the top which will be dry, fluffy and spongy.
Remove the bowls from the steamer.
Time to add the other two layers.
Similarly make the other two layers steaming in between before adding the next layer.
TO MAKE THE MIDDLE LAYER:
Add 1/3 tsp of enos fruit salt to the second bowl of batter; this forms the middle layer.
Sprinkle some drops of water too and then mix gently to make a frothy batter.
Again, spoon this batter over the set green layer of dhokla, distributing evenly to all the bowls, making sure to leave enough space to make the plain layer. It is ok if you have some yellow batter left. You can use it make plain dhokla later.
Place in steam cooker again and steam for another 5 minutes.
Remove when cooked.
TO MAKE THE FINAL ORANGE LAYER:
To the last bowl of batter, stir in carrot puree (2-3 tablespoons or more) to make orange batter.
Add the final 1/3 tsp of enos fruit salt, mix gently to form a fluffy batter.
Again, spoon over the cooked middle layer and steam cook again for another 5 to 7 minutes.
After the final steam cook, remove the bowls and set aside to cool completely.
Once cool, gently run an oiled knife around the edges of the bowls and overturn the cooked tricolored dhoklas onto a plate. Tap the bottom of the bowl if necessary to unlodge the dhokla. Set aside.
Same goes if you are using a single large pan.
Meanwhile make the tempering.
TO MAKE THE TEMPERING OR SEASONING:
In a small saucepan, add oil and once hot, add mustard seeds.
As soon as the seeds pop and crackle, stir in curry leaves and slit green chilies.
Saute or fry on medium heat until the green chilies are slightly charred or fried.
Add ½ cup of water along with 1 tsp salt and 2 tsp sugar.
Mix well and bring to a boil.
Once it boils, spoon this seasoning over the cooled tricolored khaman dhokla evenly.
Allow the dhoklas to soak in the seasoning and water for a few minutes.
Serve when most of the water has been absorbed.
Enjoy these moist, fluffy, spongy, delicious and divine TRICOLORED KHAMAN DHOKLAS as a snack, breakfast, party appetizer etc.
HAPPY COOKING!
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