Why You Love Tirangi Dhokla ?
Tirangi Dhokla is a popular Gujarati Farsaan that is traditionally consumed for breakfast in every Gujarati household. In this recipe, we are going to prepare a delicious and unique version of Tirangi Dhokla that will surely tantalize your taste buds. Follow along as we guide you through the step-by-step process of making this mouthwatering dish.
| Ingredients | Amount |
|---|---|
| Boiled Semolina (Rava) | 1 cup |
| Rice-based Semolina | 1 cup |
| Green Peas | As needed |
| Turmeric Powder | ½ teaspoon |
| Salt | To taste |
| Garlic Paste | 1 teaspoon |
| Green Chili Paste | 1 teaspoon |
| Coriander Leaves | A handful |
| Mint Leaves | A few sprigs |
| Ginger | 1-inch piece |
| Asafoetida | A pinch |
| Normal Curd (Yogurt) | ½ cup |
| Oil | 2 tablespoons |
| Water | As needed |
| Eno Fruit Salt | 1 sachet |
Instructions:
- Roasting the Semolina:
- In a pan, roast the semolina on low heat until it turns light golden brown. Set it aside in a container for later use. This step ensures the semolina grains are cooked and separated, resulting in spongy Dhoklas.
- Preparing the Green Peas Layer:
- Grind raw green peas coarsely in a mixer or by hand.
- In a pan, heat oil and add garlic paste and green chili paste. Cook for a minute.
- Add the coarsely ground peas, salt, and cook for 4 to 5 minutes. Mix well.
- Finally, add finely chopped coriander leaves and keep it aside.
- Preparing the Batter:
- In a bowl, take the roasted semolina.
- Add mint leaves, ginger, asafoetida, and mix well.
- Add green chili paste, salt, and mix again.
- Gradually add curd while stirring continuously.
- Add oil and water in small quantities and mix well until you achieve a smooth batter consistency.
- Divide the batter into two parts.
- Adding Turmeric for the Yellow Layer:
- Take one part of the batter and add turmeric powder to it. Mix well to create the yellow-colored batter.
- Steaming the Dhokla:
- Prepare a steamer by adding water and heating it for five minutes.
- Brush oil on the dhokla mold to prevent sticking.
- Pour the white batter into the mold, ensuring it covers the base evenly.
- Steam for 2 to 3 minutes.
- Next, add a layer of green peas mixture on top of the white batter. Steam for another 2 to 3 minutes.
- Finally, add the yellow batter as the top layer. Steam for an additional 2 to 3 minutes.
- Tempering and Serving:
- In a small pan, heat oil and add cumin seeds and curry leaves. Let it splutter.
- Turn off the heat and pour the tempering over the steamed Dhokla.
- Allow the Dhokla to cool for 5 minutes.
- Cut the Dhokla into square or diamond-shaped pieces.
- Serve the Tirangi Dhokla as a delightful breakfast or snack, garnished with fresh coriander leaves and accompanied by green chutney or tamarind chutney.
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