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
Ingredients:
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
Method
- First of all pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
- For making orange batter, mix one portion of batter, Kashmiri Chilli powder and Tomato ketchup
- For making white batter, keep one portion of the plain batter aside in separate bowl.
- For making green batter, mix the remaining third portion of batter, Palak puree, ginger paste, green chilli paste and a pinch of salt.
- Now mix all the ingredients mentioned for a green layer.
- Keep good amount of water in a big vessel on high heat.
- Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water.
- When it is done, pour one cup batter for white layer and steam.
- Later, add the third and orange layer on top of it and steam.
- Dhokla will be done after about 15 minutes, remove and allow to cool.
- Cut it into desired shapes and arrange in a plate, in such a way that they should look like Tiranga Dhokla.
- Heat the oil in a small saucepan and make the tempering of seasoning ingredients.
- Pour the seasoning over Tiranga dhokla and garnish with grated coconut and chopped coriander.
- Serve with green chutney and sweet chutney.
Tiranga Khandvi
Ingredients:
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
Method:
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
Instructions:
- 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.
- Cook on a slow flame, while stirring continuously, till the mixture becomes thick (approx. 8 to 10 minutes).
- 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
- Divide the batter into 3 equal portions.
- 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.
- 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.
- For the tempering, heat the oil in a small non-stick pan and add the cumin seeds.
- When the seeds crackle, add the sesame seeds and curry leaves and sauté on a medium flame for a few seconds.
- Pour the tempering over the Khandvi.
- Garnish with coconut and coriander and serve with green chutney and peanut curd chutney.
