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I-Day recipes: Tirangi Dhokla and Khandvi

By Maharaj Jodharam Choudhary
Last updated on: August 14, 2019 11:58 IST
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It's time to put on your chef's hat and spin some magic this Independence Day. 

Let Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani inspire you with his tricolour recipes. 

Tirangi Khandvi


  • 3 cups of rice flour
  • 2 tsp ginger-green chilli paste
  • ½ cup curd
  • ¼ tsp oil for greasing
  • 1 tbsp oil for the tadka
  • ½ tbsp cumin seeds
  • ½ tsp sesame oil
  • Curry leaves
  • Salt to taste

For the garnish: 

  • 2 tbsp coriander leaves, finely chopped 
  • 2 tbsp coconut, freshly grated


For orange khandvi:

  • 2 tbs oil
  • ¼ tsp cumin seeds
  • 1 tsp ginger paste
  • ¼ cup tomato 
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp red chilli paste
  • Salt to taste

For white khandvi:

  • 2 tbsp oil
  • ¼ tsp cumin seeds
  • 1 tsp ginger paste
  • Salt to taste

For green khandvi:

  • 2 tbsp oil
  • ¼ tsp cumin seeds
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • ½ cup spinach paste
  • Salt to taste


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

Tirangi Dhokla



  • 1 tsp ginger-green chilli paste
  • Salt to taste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp asafoetida 
  • 8-10 curry leaves
  • 1 cup palak puree

For the batter:

  • ½ cup rice soaked for 4 hours and drained
  • ½ cup split black gram without skin (dhuli urad dal) soaked for 4 hours and drained
  • 200 gm yogurt
  • 1 tsp fruit salt

For orange colour:

  • ½ tsp Kashmiri chilli powder
  • Tomato ketchup

For white batter:

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

For green colour:

  • 2 cup chopped mint leaves
  • 1 cup chopped coriander
  • 1 tbsp chopped green chilli
  • 1 tbsp ginger
  • Salt to taste


  • 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-green chilli paste and a pinch of salt. Now mix in 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 orange layer on top of it and steam.
  • Your dhokla will be ready in 15 minutes. Remove and allow to cool. Cut it into desired shapes.
  • For the garnish: Heat oil in a small saucepan and add asafoetida, curry leaves and mustard seeds. Pour this seasoning over the dhokla and garnish with grated coconut and chopped coriander. Serve with green chutney and sweet chutney.

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Maharaj Jodharam Choudhary