Tiranga Dhokla

Last Updated : 25 Jan 2018

Kavitha Bohra

Recipes 147
  • Servings
  • 4
  • Cook Time
  • 25min
  • Prep Time
  • 20min

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Tiranga Dhokla


  • 4 cups Idli batter
  • 1 cup Palak puree
  • 1 tsp ginger paste
  • 2-3 green chillies paste
  • 1 tbsp Gun powder (Idli molagai podi)
  • 1/2 tsp Everest Kashmirilal Chilli Powder1 Green chilli and
  • 1 small piece ginger paste
  • 2 tsp cooking oil
  • 4 tbsp Grated coconut
  • Freshly chopped Coriander leaves
  • 1 tsp Mustard seedsFew curry leaves (broken in bits)
  • 1 tsp Oil


  • For making orange batter, mix one portion of batter, gun powder and chilli powder.
  • For making white batter, keep one portion of the plain batter aside in separate bowl.
  • For making green batter, mix the remaining third portion of batter, palak puree, ginger paste, green chilli paste and a pinch of salt.Now mix all the ingredients mentioned for a green layer.
  • Keep good amount of water in a big vessel on high heat.Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
  • When it is done, pour one cup batter for white layer and steam.Later, add the third and orange layer on top of it and steam.
  • Later, add the third and orange layer on top of it and steam.Dhokla will be done after about 15 minutes, remove and allow to cool.
  • Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
  • Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
  • Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.Serve with green chutney and sweet chutney.



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