Tiranga which means three coloured is the name given to the Indian Flag as it sports three colours, saffron, white and green. I have posted a Tiranga Dhokla today.
- 50gms urad dal
- 100 gms of rice
- 5 tbsps curds
- A paste of green chillies and ginger as per taste
- A tsp of Eno fruit salt
- Food colouring
Wipe the urad dal and rice well. Powder it fine. Soak it in the curds, salt and water enough to make a dosa like batter. Allow to ferment for 6 hours. Grease three plates and keep them ready. Add a tbsp of oil and the green chilly ginger paste into the Dhokla mixture. Stir well. Divide equally into three portions. Add a few drops of orange food colour to one portion, green to the other and leave the other as it is. Add the Eno fruit salt, whisk and immediately pour it into the greased plates. Place them into a steamer which has been kept boiling. Cover and allow to cook for 15 minutes. Check if the Dhokla is cooked by inserting a skewer or a knife. It must come out clean. Allow to cool. Cut into rectangular shapes and place the different coloured Dhokla one on top of the other. Serve with green chutney.
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