Colors f India, Recipes

This Republic Day celebrates the rich culinary heritage as you savor the most traditional dishes. Enjoy tri-color elements such as Tiranga Dhokla and Tiranga Khandvi much more.

Below are recipes by Maharaj Bhanwar Singh, corporate chef, Khandani Rajdhani

Tiranga Dhokla

 Rice soaked for 4 hours and drained ½ cup
 Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained ½ cup
 Yogurt 200 Gms
 Fruit salt 1 teaspoon
 Ginger-green chili paste 1 teaspoon
 Salt to taste
 Oil 2 tablespoon + for greasing
 Mustard seeds 1 teaspoon
 Asafoetida ½ teaspoon
 Curry leaves 8-10
 1 cup Palak puree
 1/2 tsp Kashmiri Chilli Powder

Batter: Rice 1kg, Udad Dal, 200 gms, Curd 200gms

Orange Colour:

 Kashmiri Chilli Powder
 Tomato Ketchup

White batter
 Keep one portion of the plain batter aside in a separate bowl.

Green Colour:
 2 Cup Chopped Mint Leaves
 1cup Chopped Coriander
 1tbsp Chopped Green Chilli
 1tbsp Ginger
 Salt To Taste
 Mix the chutney in the batter


  1. First of all pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
  2. For making orange batter, mix one portion of batter, Kashmiri Chilli powder and Tomato ketchup
  3. For making white batter, keep one portion of the plain batter aside in separate bowl.
  4. For making green batter, mix the remaining third portion of batter, Palak puree, ginger paste, green chilli paste and a pinch of salt.
  5. Now mix all the ingredients mentioned for a green layer.
  6. Keep good amount of water in a big vessel on high heat.
  7. Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
  8. When it is done, pour one cup batter for white layer and steam.
  9. Later, add the third and orange layer on top of it and steam.
  10. Dhokla will be done after about 15 minutes, remove and allow to cool.
  11. Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
  12. Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
  13. Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
  14. Serve with green chutney and sweet chutney.

Tiranga Khandvi


 3 Cup Rice Flour,
 2tsp Ginger –Green chili Paste
 Salt to Taste
 1/2 Cup Curd
 ¼ tsp Oil for Greasing,
 1tbsp oil for Tadka
 ½ Tbsp Cumin Seeds
 1/2 tsp Sesame Seeds (oil)
 6 Curry Leaves
For The Garnish:
 2 tbsp finely Coriander leaves 
 2 tbsp freshly Grated Coconut
For Orange Khandvi
 2tbs oil
 Cumin seeds 1/4 teaspoon
 Ginger paste 1 teaspoon,
 Tomato Kashmiri chili puree 1/4 cup

 Turmeric powder 1/2 teaspoon
 Red chili powder 1/2 teaspoon
 Red chili paste 1 teaspoon
 Salt to taste

For White Khandvi:
 Combine the rice flour
 Oil 2 tablespoons,
 Cumin seeds 1/4 teaspoon,
 Ginger paste 1 teaspoon
 Salt to Taste

For Green Khandvi
 Oil 2 tablespoons,
 Cumin seeds 1/4 teaspoon,
 Ginger paste 1 teaspoon
 Green chili paste 1 teaspoon
 Spinach pest 1/2 cup
 Salt to taste


  1. Combine the rice flour, ginger-green chilli paste, rock salt, curds and 1½ cups of water together in a deep non-stick pan and mix well, taking care no lump remains.
  2. Cook on a slow flame, while stirring continuously, till the mixture becomes thick (approx. 8 to 10 minutes).
  3. Spread a spoonful of the batter on the reverse side of a greased thali and wait for a few seconds and try to roll up. If it doesn’t then cook for few more minutes and try once more to roll up
  4. Divide the batter into 3 equal portions.
  5. Spread each portion on the reverse side of 2 greased thalis (approximately 10″ in diameter) evenly to make a thin uniform layer using a spatula while the mixture is still hot.
  6. When cool, make cuts at a distance of 1½” to 2” lengthwise on each thali lengthwise and roll it up each gently. Place the Khandvi on a serving plate.
  7. For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
  8. When the seeds crackle, add the sesame seeds and curry leaves and sauté on a medium flame for a few seconds.
  9. Pour the tempering over the Khandvi.
  10. Garnish with coconut and coriander and serve with green chutney and peanut curd chutney.

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