Ingredients

• For the basic dhokla:
• 3 cups - rice
• 1 cup - urad dal
• 1/2 cup - sour curd
• 1 tsp - green chilli paste
• 1 tsp - ginger paste
• 1 tsp - soda bi-carb
• 3 tsp - oil
• Salt to taste
• For the khaman:
• 1 cup - besan (gramflour)
• 1.5 tsp - rawa (semolina)
• 1/2 tsp - citric acid
• 3 tsp - sugar
• 1.5 tsp - fruit salt
• Salt to taste
• For the green layer:
• 8 to 10 - spinach leaves
• 1/4 cup - coriander leaves
• For the mustard tempering:
• 1 tbsp - oil
• 1/2 tsp - mustard seeds
• 2 - green chillies
• For the serving:
• Coriander chutney
• Tamarind chutney
• Mustard tempering

How to Make Triple Dhoklas

• To prepare the basic dhokla, clean the rice and urad dal with wet cloth, mix and grind coarsely.
• Add the sour curd and warm water to it and make a thick paste. Allow this paste to ferment for 6-7 hours.
• Add ginger and chilli pastes and salt to it. The batter should not be too thick.
• Heat 3 tsp water in a small vessel and heat it. Then add 3 tsp. oil to the water.
• When the mixture starts boiling, remove it from heat. Add soda to it and pour this into the dhokla batter. Mix well.
• Meanwhile, blanch the spinach and coriander leaves and blend them to make a fine paste.
• Divide the plain dhokla batter into two parts and add the blended spinach paste to one part.
• Apply oil to a plate. Steam it for 3-4 mins.
• Then pour white dhokla batter on it and again steam for 3-4 mins.
• Mix all the ingredients for khaman and mix enough water to make a thick batter.
• Pour this mixture on top of the white dhokla batter and steam again for 10 mins.
• Cool and cut the tri-coloured dhokla into pieces.
• Temper the dhokla pieces with mustard and serve with coriander chutney and tamarind chutney.