Easy tricolour Dhokla and Sandwich recipes for Independence Day celebrations

Method

For the white dhokla, grind rice and urad dal into a coarse powder. Transfer the powder to a bowl, then add two tablespoons of yoghurt and three-fourths of a cup of warm water.
Stir the mixture thoroughly to create a smooth batter with a pouring consistency, ensuring no lumps form. Set aside to ferment for eight to ten hours.
For the khaman dhokla, combine gram flour and turmeric powder in a bowl. Add the remaining yoghurt and approximately three-fourths of a cup of warm water, mixing well to avoid lumps. Set this aside to ferment for three to four hours.
Heat water in a pan and place a ring inside. To the fermented white dhokla batter, add a mixture of half a tablespoon of oil, half a tablespoon of lemon juice, and a quarter teaspoon of soda bicarbonate. Mix well and add salt.
Heat water in a steamer. Grease a thali (plate) and pour the white dhokla batter, filling it halfway. Place the thali on the ring in the pan.
Steam for five minutes, covered. Meanwhile, grind coriander leaves, mint leaves, green chillies, one tablespoon of lemon juice, salt, sugar, and ganthia into a smooth chutney.
In a small bowl, mix the remaining lemon juice, half a tablespoon of oil, and turmeric powder. Add the remaining soda bicarbonate and stir well.
Add this mixture to the Khaman batter and mix. Remove the white dhokla from the steamer and spread a thick layer of green chutney over it.
Pour the khaman batter over the chutney layer and steam again for ten to twelve minutes, or until cooked. A skewer inserted into the dhokla should come out clean if it’s done.
For tempering, heat the remaining oil in a pan and add mustard seeds. Once they splutter, pour the tempering over the tri-coloured dhokla.
Cut the dhokla into squares and serve, garnished with coriander leaves and scraped coconut.

Method

In a mixing bowl, combine grated cabbage, carrot, mayonnaise, and salt.
Divide the mixture evenly into three separate bowls.
Mix schezwan sauce into one bowl and mint chutney into another, blending each well.
Leave the third bowl plain. Take the bread slices and apply butter on each one.
Spread the mint chutney mixture evenly on one slice.
Place another bread slice on top, with the buttered side facing up.
Spread the plain mixture on this slice, making sure it’s evenly coated.
Add another bread slice on top, then spread the schezwan mixture on it.
Top it with a final bread slice, then gently cut the sandwich into two pieces and serve.

These Tricolour Dhokla and Sandwich recipes are not just about celebrating with food, but also about honouring the spirit of Independence Day. As you enjoy these vibrant and tasty dishes, you’ll be reminded of the unity and diversity that make our nation great. So, gather your loved ones, share these delicious creations, and make your Independence Day celebration truly memorable.