Tri Color Poha Dhokla/Poha Dhokla

Ingredients:

Thick Poha - 1/2 cup, coarsely grinded

Semolina - 1/2 cup

Curd - 1 cup

Water - 1 cup

Salt - as needed

Eno Fruit Salt - 3/4 tsp, divided into 3 parts

Food Color - Red and Yellow, few drops

Green Chili Chutney - to serve

To temper;

Mustard Seeds - 1/4 tsp

Cilantro Leaves - 2 tbspns, chopped

Oil - 1/2 tsp

Method:

Beat the water and curd well. Add the poha, semolina and salt. Mix it thoroughly. Let it stand for 10 minutes.

Now divide the batter into three equal portions. Leave the first portion as it is. Now add red color to the second portion and yellow color to the third portion.

Heat a pressure cooker. Grease a bowl* and add 1/4 tsp of eno salt to the first portion. Give a quick stir and immediately transfer to the greased bowl. Steam it for 5 minutes. Now lower the flame. Add 1/4 tsp of eno fruit salt to the second portion. Give a quick stir and pour it above the steamed white portion. Increase the flame and steam it again for 5 minutes. Lower the flame. Add 1/4 tsp of eno salt to the third portion, stir and pour it above the steamed red portion. Increase the flame and steam it again for 7 minutes. Switch off the flame. Let the dhokla cool completely. (Dont try to remove the dhokla until it cools. You wont get the correct shape what you are looking for)

Heat a kadai and do the tempering. Pour it over the dhokla. Tri color dhokla is ready to serve with green chili chutney!

*I used a 1Qt pyrex bowl for making this dhokla. If you use a stainless steel bowl the you can add 1 more minute to steam the dhoklas. 

Recipe adapted from Tarla Dalal