Independence Day celebrations in India are often filled with flags, music, school events, and meals shared with family. Food has a special way of bringing people together, and colourful dishes inspired by the tricolour add an extra touch to the occasion.
Tiranga Dhokla combines familiar flavours with an eye-catching presentation. The green layer gets its colour from spinach, the orange layer from carrots, and the middle layer keeps the classic taste of traditional dhokla.
The final tempering, prepared with Purti oil, mustard seeds, sesame seeds, and curry leaves, adds aroma and complements the flavours of the dish.
Ingredients
For the Base Batter
- 2 cups besan (gram flour)
- 1 cup curd
- ¾ cup water
- 1 teaspoon ginger-green chilli paste
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 sachet fruit salt (Eno), divided into three parts
For the Green Layer
- ½ cup spinach puree
For the White Layer
- One-third of the plain batter
For the Orange Layer
- ½ cup carrot puree
For the Tempering
- 2 tablespoons Purti oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 2 slit green chillies
- 8–10 curry leaves
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon lemon juice
For Garnishing
- Chopped coriander leaves
- Grated coconut (optional)
How to Make Tiranga Dhokla
Step 1: Prepare the Batter
In a large bowl, mix besan, curd, water, ginger-green chilli paste, sugar, salt, and lemon juice until smooth.
Divide the batter equally into three bowls.
Step 2: Create the Three Layers
Green layer: Mix spinach puree into the first bowl.
White layer: Keep the second bowl plain.
Orange layer: Mix carrot puree into the third bowl.
Step 3: Steam the Green Layer
Grease a steaming tray lightly.
Add one portion of fruit salt to the spinach batter and mix gently. Pour it into the tray and steam for 5–7 minutes.
Step 4: Steam the White Layer
Add fruit salt to the plain batter and pour it over the green layer.
Steam for another 5–7 minutes.
Step 5: Steam the Orange Layer
Mix fruit salt into the carrot batter and pour it over the white layer.
Steam for 10–12 minutes or until cooked through.
Allow the dhokla to cool slightly before cutting.
Prepare the Tempering
Heat Purti oil in a small pan.
Add:
- Mustard seeds
- Sesame seeds
- Green chillies
- Curry leaves
Once the seeds crackle, add water, sugar, and lemon juice. Pour the tempering evenly over the dhokla.
Garnish with coriander leaves and grated coconut.
Tips for Perfect Tiranga Dhokla
Add fruit salt just before steaming
This helps create a soft texture.
Steam each layer separately
Separate steaming helps maintain clear tricolour layers.
Keep the batter smooth
A lump-free batter gives a more even texture.
Cool before slicing
Resting the dhokla for a few minutes makes it easier to cut.
Bring the Colours of India to Your Table
With its soft layers, festive appearance, and familiar flavours, Tiranga Dhokla is a wonderful addition to any celebration. Inspired by the colours of the Indian flag, this recipe combines simple ingredients with traditional cooking methods to create a memorable snack.
Try this recipe at home, save it for your next gathering, and share it with your family and friends. For more recipes and to explore Purti's range of cooking oils and products, visit Purti's website.
