Tiranga Dhokla - Tri Color Savoury Semolina Cake - India Independence Day
This recipe really tugs at my patriotic heart strings. As much as I love my new adopted country Canada, I love my roots, my culture and my home India. Back home, Independence Day usually involved a flag hoisting and a celebration. In boarding school we got to wear fancy saris and be part of the ceremonies.
In this recipe, I recreate the colors of our tri color flag orange, white and green in a delicious Dhokla to honor and respect our watan. Using natural colorants like Carrot, Coconut Spinach, these light and spongy morsels, have great color and flavor.
Ingredients
| For orange layer: | ||
| Carrot puree | 1/2 Cup (8 tbs) | |
| Yogurt | 1/2 Cup (8 tbs) | |
| Semolina | 1/2 Cup (8 tbs) | |
| Sugar | 1/2 Teaspoon (for salt sugar mixture) | |
| Salt | 1/2 Teaspoon (for salt sugar mixture) | |
| Eno fruit salt | 1 Teaspoon | |
| For white layer: | ||
| Coconut | 1/2 , pureed | |
| Yogurt | 1/2 Cup (8 tbs) | |
| Semolina | 1/2 Cup (8 tbs) | |
| Sugar | 1/2 Teaspoon (for salt sugar mixture) | |
| Salt | 1/2 Teaspoon (for salt sugar mixture) | |
| Eno fruit salt | 1 Teaspoon | |
| For green layer: | ||
| Spinach puree | 1/2 Cup (8 tbs) | |
| Yogurt | 1/2 Cup (8 tbs) | |
| Semolina | 1/2 Cup (8 tbs) | |
| Sugar | 1/2 Teaspoon (for salt sugar mixture) | |
| Salt | 1/2 Teaspoon (for salt sugar mixture) | |
| Eno fruit salt | 1 Teaspoon | |
| For tempering or tadka: | ||
| Mustard oil | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| Mustard seeds | 1 Teaspoon | |
| Finely diced carrots | 1 Teaspoon (optional) | |
| Coconut pieces | 1 (finely diced, optional) | |
| Sliced green chilies | 2 Tablespoon | |
| Curry leaves | 1/4 Cup (4 tbs) |
Directions
MAKING:
1.In three separate bowls, mix all the respective color ingredients together except the fruit salt that can only be added at the last minute.
2.Create a steam bath in a large pot and place something at the bottom so the dhokla container does not touch the water.
3.In a greased pan quickly add the first color(I did green) by vigorously mixing the Eno fruit salt in and spreading evenly.
4.Allow to steam for 7 – 10 minutes.
5.Repeat the process with the white and orange layer.
6.Once done, allow the cake pan to cool and then run a knife along the edges to free it.
7.Cut into rectangles to reveal the tri colors.
8.Prepare a tadka by heating the oils and all the other ingredients together and pour over the dhokla.
SERVING:
9.Serve and enjoy!
Recipe Summary
