Tiranga dhokla or tricolour dhokla recipe – How to make tiranga dhokla recipe

Dhokla is a very popular vegetarian snack or side dish and has its origins from Gujarat state.  It  is a delicacy of Gujarat State.  It is a savoury steamed cake and traditionally made with a batter of gram flour, curd and semolina and garnished with coriander leaves and grated coconut.  It can be eaten as a side dish or as a tea-time snack.  Although a Gujarati snack, it has become popular across India.  You can serve as it is or with pudina chutney or with tomato ketchup or tamarind chutney.

Tiranga dhokla is  a three coloured dhokla made with carrot puree, spinach puree and semolina batter or idli batter.   In this recipe, I have used the semolina to make the batter.  The three colours of the flag is reflected in this dhokla recipe and done to mark the occasion of Republic Day.

Prep Time :  20 mins

Cook Time :  20 mins

Yield: 9 dhoklas

Indian cuisine


Semolina or rava – 1 cup

Curd or yoghurt – 1 cup

Sugar – 2 teaspoon

Salt as per taste

Palak-green chilli paste – 2 tablespoons (for green colour)

Carrot puree – 2 tablespoons (for orange colour)


Oil – 2 tablespoons

Cumin seeds/jeera – 1/2 teaspoon

White sesame seeds or white til – 1/2 teaspoon

Few curry leaves

Green chillies – 2 (slit vertically)

Water – 1/4 cup

Sugar – 1 teaspoon

Chopped coriander leaves and grated coconut for garnishing


Take the semolina in a bowl.  Add curd, sugar and salt to it.

Mix  all the ingredients well.  Keep it aside.

Add little water if required if the batter is too thick.  Chop 1 small carrot into small cubes and grind to a smooth paste.

Add very little water at the time of grinding.  Keep the carrot puree aside.

Take 1 cup of palak leaves and 1 green chilli and grind to a smooth paste.  Add few teaspoons of water at the time of grinding.

Keep the palak puree aside.  Divide the semolina-curd batter in 3 similar bowls.  For the orange batter, mix the carrot puree to one batter and palak puree to the other batter.  Keep the white batter as it is.

Give a good mix to all the 3 batters and keep it ready.  Grease any plate or tin with little oil on all the sides.

Add some water to a wide mouthed vessel or pan.  Keep a stand on it.  Heat the pan on a low flame.  Add the eno to the 3 separate batters just before steaming it.  Here I have used the eno with lemon flavor.

First take the palak (green) batter and add 1/4 teaspoon of eno to it.  Pour the green batter to the tin and spread evenly.  Place the tin inside the pan.  Cover the pan with its lid and steam for 5 minutes on medium flame till it is partially cooked.

Once the green batter is partially cooked,  add eno to the white batter.  Spread the white batter on top of the partially cooked green batter.  Steam again on low flame for 5 minutes.

Once the white batter is cooked, add the orange batter on top of the white batter and spread on all the sides.  Cover the pan with its lid and steam again for 7-8 minutes on medium flame.

Once done, allow it to cool down and remove the dhokla in a plate, by turning it upside down.  For the seasoning, heat 2 tablespoons of oil in a tadka pan.  Add mustard seeds, cumin seeds and sesame seeds and allow it to splutter. Then add curry leaves, green chillies, sugar and 1/4 cup of water.  Pour this seasoning  over tiranga dhokla.  Garnish with chopped coriander leaves and grated coconut.


Serve tiranga dhokla with green chutney or tomato ketchup.


You can use idli batter instead of semolina-curd batter for making tiranga dhokla.

After adding eno, steam the batter immediately.


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