Tithi Special: Tri Katori Dhokla

Print Recipe
Tithi Special:
Course Snacks
Cuisine Gujarati Snacks
Servings
Ingredients
white batter
green batter
yellow batter (khaman)
Course Snacks
Cuisine Gujarati Snacks
Servings
Ingredients
white batter
green batter
yellow batter (khaman)
Instructions
for white batter
  1. Mix atta and buttermilk. Make batter.
  2. Keep aside for 3-4 hours.
for green batter
  1. Wash and soak dal with chilka for 3 hours.
  2. Drain the water, keep aside.
  3. Put in dal, salt, curd, sugar, dry chilli to make a batter like dhokla. Keep aside.
for yellow batter
  1. Combine all the ingredients for the batter except the eno using enough water to make a thick batter.
how to proceed
  1. Grease the katori.
  2. Add eno in white batter and mix well, put 1 tbsp batter in each katori and put the katoris in steamer.
  3. Add eno in green batter. After 5 minutes, put 1 tbsp green batter in katori, on top of the white batter.
  4. Steam for another 5 minutes, switch of the gas.
  5. Cool it for 5 minutes, remove the dhokla safely.
  6. For yellow batter, just before steaming, add eno and 2 tsp of water over it. When the bubbles start to form, mix gently.
  7. Immediately pour the batter into a greased small ( 7" ) thali.
  8. Steam in a steamer for 10 to 12 minutes or till the khaman is cooked.
  9. After cooling down the khaman, cut it in round shapes with a small bottle lid. Once done, keep it aside.
  10. Put a round khaman in the hole of white and green dhokla.
  11. Sprinkle red chilli powder on the khaman.
  12. Heat the oil in a small pan and add the mustard seeds, cumin seeds, white til and asafoetida (hing). Mix well and saut├ę on a medium flame for a few seconds, stirring continuously.
  13. Remove from the flame and add 1 tbsp of water and mix well, pour the tempering over the dhoklas.
  14. Serve with Mulgapudi chutney.
Recipe Notes

To make dry green chilli:

crush the green chilli and put it in a microwave and heat for 4 to 5 minutes. Check the chilli, if required then heat for another 2 minutes. Your dry green chilli is ready. You can use it for tithi.

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