On the eve of India's 68th Independence Day, our dinner table witnessed a small tricolor celebration. At a home away from home, the feeling of watching the Indian Prime minister address the nation from the Capital is really great. And when this speech is accompanied with a dish that is tricolored like our national flag and one of the house favorites, the experience is beyond words.
Dhokla has always been a favorite dish in the family. Now making it colorful was not only fun, but also tasty and healthy. Adding vegetable puree to give the white dhokla color and flavor evolved a new dish which is soon going to be added to the favorite items at home!
The orange white and green dhokla to celebrate India's 68th Independence day...
3 cups fermented dhokla mixture as shown here
1/2 cup Carrot puree
1/2 cup Spinach puree
1/4 cup Garlic paste
3 tsp. Oil
1 1/2 tsp. Fruit salt(ENO)
1 tsp. Oil
1/2 tsp. Cumin seeds
1/2 tsp. Mustard seeds
1/2 tsp. Sesame seeds
Divide the fermented mixture into three equal parts. Making equal parts ensures that the layers are exactly equal, to give it a perfect visual appearance.
Add the following in the three mixtures:
Orange: Carrot puree, 1 cup dhokla mixture, 2 tsp. Garlic paste, 1 tsp. Oil.
White: 1 cup dhokla mixture, 2 tsp. Garlic paste, 1 tsp. Oil.
Green: Spinach puree, 1 cup dhokla mixture, 2 tsp. Garlic paste, 1 tsp. Oil.
Heat water in a pan. Apply oil to a pan that is fairly deep(like the container used in the pressure cooker). Add 1/2 tsp. ENO or fruit salt to the green mixture, mix well and pour into the vessel. Steam on medium flame for 12-15 minutes. Cool the Dhokla and remove in a plate.
Prepare the tempering by heating oil in a pan, add mustard seeds and let them pop. Next add cumin followed by sesame seeds. Mix the oil well and pour 1/3rd of the mixture on top of the green dhokla. Next repeat for the white layer. Lay the prepared white layer on the green layer and add 1/2 of the remaining tempering. Now make the orange dhokla. Put the orange dhokla on top of the other two. Add the rest of the tempering and serve with spicy green chutney.