Tri-Colored Rava Dhokla | No-Fermentation Steamed Semolina Cake | Quick & Healthy Indian Recipe

Описание: Tri-Colored Rava Dhokla is a vibrant, steamed savory cake made with semolina (rava), yogurt, and natural vegetable purees. This recipe creates three beautifully and naturally colored layers—green from spinach, white from plain batter, and orange from carrots—making it a showstopper on any table.

Unlike traditional dhokla, this version requires no fermentation, making it quicker and easier to prepare. Each layer is gently steamed one at a time to keep the colors distinct while maintaining the soft, fluffy texture that dhokla is known for.

RECIPE PAGE: https://www.patelbros.com/indian-reci...

INGREDIENTS:

Dhokla Batter Ingredients:
Rava (Semolina)- 1 1/2 cup
Yogurt - 1 cup
Salt - 1 tsp
Sugar - 1/2 tsp (3x for each layer)
Baking Soda - 1/4 tsp (3x for each layer)
Carrot - 1 medium
Spinach - 1/2 cup (chopped)
Water - 1/2 Tbsp

Dhokla Tempering Ingredients:
Mustard Seeds - 1 1/2 tsp
White Sesame Seeds - 1 tsp
Green Chilies - 2 qty. (split)
Curry Leaves - 7-8 qty.
Hing (Asafoetida) - 1/2 tsp
Oil - 1/4 cup

INSTRUCTIONS:

How to Make Tri-Colored Rava Dhokla:

1. In a bowl, combine 1 1/2 cup rava (semolina), 1 cup yogurt, and 1 tsp salt.
2. Mix and set aside for 30 minutes to allow the mixture to soak and thicken.
3. Clean 1 carrot and cut it into large chunks.
4. Boil the carrot until soft (about 8-10 minutes) and then blend into a smooth puree and set aside.
5. Blanch the chopped spinach in boiling water for 2–3 minutes. Drain and blend into a smooth puree and set aside.
6. Divide the rava (semolina) and yogurt mixture evenly into three separate bowls.
7. Add ½ teaspoon of sugar to each bowl and mix.
8. For the white layer, add 1–2 tablespoons of water to one of the bowls and mix until the batter reaches dosa-like consistency.
9. For the green layer, mix spinach puree into the bowl until well combined.
10. For the orange layer, mix carrot puree into the remaining bowl until well combined.
11. Grease a 7-inch cake pan well with oil or ghee.
12. Add ¼ teaspoon of baking soda to the green batter and mix well.
13. In a large pot, add water and place a wire rack or trivet inside. Bring the water to a boil.
14. Pour the green batter into the greased cake pan and place it on the rack inside the pot.
15. Cover and steam for 5 minutes.
16. Add ¼ teaspoon of baking soda to the white batter, mix well, and gently pour over the green layer.
17. Cover and steam for another 5 minutes.
18. Add ¼ teaspoon of baking soda to the orange batter, mix well, and gently pour over the white layer.
19. Cover and steam for 10 minutes.

PRO TIP: Insert a toothpick in the center to check for doneness—it should come out clean.

20. Remove the pan from the pot and let the dhokla cool for about 30 minutes.
21. Carefully remove the dhokla from the pan and place it onto a serving plate.
22. For the tempering, take a small frying pan, heat 1/4 cup oil and add 1 1/2 tsp mustard seeds, a pinch of hing, 1 tsp white sesame seeds, 2 split green chilies, and 7-8 curry leaves.
23. Sauté for 1–2 minutes until aromatic.
24. Pour the tempering over the dhokla, then cut into your desired shape and serve warm.


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