Celebrate Independence Day with my Tri-color Dhokla | Kunal Kapur Recipes

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 92.8K views Aug 15, 2026

Independence Day calls for a little colour, a lot of flavour, and something fun in the kitchen 🇮🇳✨ Celebrating with my favourite @ninjakitchenin combi, by making the cutest tricolour dhokla! A simple, fuss-free recipe that’s perfect for a weekend cook-up with family and friends. Soft, fluffy, colourful, and totally festive. Tri Colour Instant Dhokla

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Batter

Semolina - 2 Cups
Curd - 1 Cup
Ginger Green Chilli Paste - 1 tbsp
Hing - ½ tsp
Salt - 2 tsp
Water - 1½ cups
Carrot Puree - 2 tbsp
Food Colour - a dash
Spinach Puree - 2 tbsp
Food Colour - a dash
Fruit Salt - 4 tsp

For Tadka

Oil - 2 tbsp
Mustard seeds - 1½ tsp
Green chillies - 5-6 nos

For chutney

Fresh Coriander - 1½ cups
Mint leaves - ½ cup
Ginger - a ½ inch piece
Garlic cloves, small - 7-8 nos
Green chillies - 2 nos
Salt - to taste
Chaat masala - 2 tsp
Lemon, small - 1 no
Chilled Water - a dash

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover Celebrate Independence Day with my Tri-color Dhokla?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.