Holi is a Hindu spring festival also known as the “festival of colors”. The festival signifies the victory of good over evil, the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive. It is also celebrated as a thanksgiving for a good harvest. Holi is also a festival when each household prepares Holi recipes at home, which are served to guests who come to visit at home for giving their wishes.

Holi – Festival Of Colors

One of my favorite breakfast is Dhokla. So, I decided to make colorful rava dhokla with all natural colors. I used beetroot for pink color, turmeric for yellow color, palak or spinach for green color.

Colorful Batters with natural cors.

Marble Sooji or Rava Dhokla – Holi Special

Ingredients :

White Batter –
Sooji or rava – 1/2 cup
Curd – 1/2 cup
Half lemon juice
Salt to taste
Eno – 1/2 tsp

Pink Batter –
Sooji or rava – 1/2 cup
Beetroot Puree* – 1/2 cup
Half lemon juice
Salt to taste
Eno – 1/2 tsp

Green Batter –
Sooji or rava – 1/2 cup
Palak or spinach Puree* – 1/2 cup
Half lemon juice
Salt to taste
Eno – 1/2 tsp

Yellow Batter –
Sooji or rava – 1/2 cup
Curd – 1/2 cup
Turmeric – 1 tsp
Besan – 2 tbsp
Half lemon juice
Salt to taste
Eno – 1/2 tsp

Tempering :
Mustard seeds or Rai – 1/2 tsp
White sesame seeds – 1 tbsp
Flaxseeds – 1 tbsp
Oil – 1 tbsp
Water – 1/4 cup
Juice of half lemon

Finely chopped coriander leaves – 1/2 cup

Rava Marble Dhokla

Method :

1. Make a smooth paste with the ingredients mentioned under different batters. Let them rest for 20 minutes.
2. Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes.
3. Now add Eno (1/2 tsp in each batter) in dhokla batters followed by 1 tsp of water in each batter and mix them well.
4. Pour prepared white batter into the greased pan followed by the yellow, green, pink colored batter one by one.
5. Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
6. To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
7. Switch off the flame and allow dhokla to cool completely.
8. For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them pop first. Now add chopped chilies, sesame seeds, flaxseeds. Saute for a minute.
9. Add 1/4 cup of water to tempering and allow mixture to boil for a minute.
10. Switch off the flame and add lemon juice. Mix it well.
11. Spread tempering over dhokla and garnish with chopped coriander leaves.
12. Cut into the desired shape and enjoy with your favorite chutney.

Happy Holi

Colorful Holi Recipe

Tips :

For Beetroot Puree:

• Boil small beetroot in a pressure cooker and then peel the boiled beetroot.
• Cut boiled beetroot into small cubes and grind with 1/4 cup of water.
• Make a smooth puree. It yields 1/2 cup of beetroot puree.

For Spinach Puree:

• Boiled 1 cup chopped spinach with 1/4 cup of water in a saucepan for 5 minutes.
• After boiling immediately add boiled palak into cold water. It helps to retain its bright green Color. Grind boiled spinach with 2 tbsp of water into a smooth puree.
• It yields 1/2 cup of spinach puree.

Rava Marble Dhokla