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Triple Dhoklas

Recipe by
Total Time:
15-30 mins
Rated 5 based on 100 votes
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 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

  • 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.