As India gears up to celebrate its 79th Independence Day, the festivities are incomplete without indulging in vibrant and delicious meals that bring family and friends together. Chef Guntas Sethi, who is one of the European Union’s More Than Food Campaign Ambassadors, reimagines the Gujarati dhokla by seamlessly blending in European ingredients. (Image: Canva)
To make the Three-Tone Dhokla, the base batter ingredients needed are 1½ cups semolina, ¾ cup yogurt, ½ tsp baking soda, ½ tsp salt (adjust to taste), ½ cup warm water (adjust for thick pouring consistency). For the Green Layer Ingredients: Spinach-Basil Dhokla, you’d need ¼ cup spinach purée (blanched & blended), 1 tbsp basil pesto (with Chania Kritis PGI olive oil from Greece and pine nuts). For the White Layer Ingredients: Cheese-Yogurt Dhokla, you’d need 2 tbsp grated Parmigiano Reggiano PDO from Italy, freshly cracked pepper to taste. For the Orange Layer Ingredients: Sundried tomato-Paprika Dhokla, you’d need ¼ cup sundried tomato puree (blended into puree), ½ tsp sweet Szentesi paprika PGI from Hungary. The tadka ingredients for tempering are 1 tbsp Chania Kritis PGI olive oil from Greece, 1 tsp mustard seeds, 6-8 curry leaves, and 1 green chili, slit. (Image: Chef Guntas Sethi)
Prepare Base Batter: In a large bowl, mix semolina, yogurt, salt, and water into a thick, smooth batter. Rest for 10-15 minutes. Just before layering, stir in baking soda and mix gently. (Image: Meta AI)
Divide Batter: Split into 3 bowls for each colour layer. (Image: AI-Generated)
Flavour & Colour Each Layer: Prepare the different coloured layered with the ingredients mentioned. (Image: AI-Generated)
Steam the Dhokla Layers: Grease a round or square tin (or thali). Start with the orange layer, steam for 5-6 minutes until slightly firm. Gently pour in the white layer, steam for another 5-6 minutes. Finally, add the green layer, and steam for 8-10 minutes until fully cooked. A knife inserted should come out clean. Let it cool slightly before unmoulding. (Image: AI-Generated)
Prepare Tadka: Heat the PGI olive oil from Greece, add mustard seeds, let them crackle. Add curry leaves and slit chili, sauté briefly. Drizzle over the cooled dhokla. (Image: AI-Generated)
This Independence Day, let your table reflect the colours of the flag and the values we cherish – freedom, creativity and unity in diversity. (Image: AI-Generated)
