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 :
- Make a smooth paste with the ingredients mentioned under different batters. Let them rest for 20 minutes.
- Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes.
- 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.
- Pour prepared white batter into the greased pan followed by the yellow, green, pink colored batter one by one.
- Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
- 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).
- Switch off the flame and allow dhokla to cool completely.
- 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.
- Add 1/4 cup of water to tempering and allow mixture to boil for a minute.
- Switch off the flame and add lemon juice. Mix it well.
- Spread tempering over dhokla and garnish with chopped coriander leaves.
- 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
Categories: Breakfast