Republic Day 2023 - Try These Desi Tiranga Recipes
Image Credit: Tiranga pulao by Chef Maharaj Bhawar Singh

India is soon going to celebrate Republic Day. It is a day that reminds us of the sacrifices that our freedom fighters made and how no single person is above the law in our country. For most of us, it is a day when we wake up early and try to catch the Republic Day parade on our television sets.

It is also a national holiday and that is why, our inner chef suddenly wakes up and there are a lot of experiments that we can do in our kitchen. Everyone's social media feeds are full of dishes that resemble the tricolour flag of this country. If you two are planning to make some of these innovative dishes, then we have the perfect recipes by Khandani Rajdhani's Corporate Chef Maharaj Bhawar Singh. Trinagi Dhokla Recipe

Trirangi Dhokla


  • 1 kg Rice 1kg
  • 200 gms Udad Dal
  • 200 gms Dahi
  • 2 Cup Chopped Mint Leaves
  • 1 cup Chopped Coriander
  • 1 tbsp Lemon Juice
  • 1 tbsp Chopped Green Chilli
  • 1 tbsp Ginger
  • Salt To Taste
  • For Colour Red Chilli Powder
  • Tomato Ketchup
  • Rice soaked for 4 hours and drained ½ cup
  • Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained ½ cup
  • 200 Gms Yogurt
  • 1 tsp Fruit salt
  • 1 tsp Ginger-green chilli paste
  • Salt to taste
  • 2 tbsp Oil + for greasing
  • 1 tsp Mustard seeds
  • 1/2 tsp Asafoetida
  • 8-10 Curry leaves


  • Grind together rice and black gram with 4 cup water in a mixer to a smooth and thick batter. Transfer into a bowl.
  • Add yogurt and whisk. Cover with a lid and keep in a warm place to ferment overnight.
  • Add fruit salt, ginger-green chilli paste and salt and mix. Add 3 tablespoon oil and mix well. And transfer three bowl.
  • Added one bowl green chutney, 2nd added Red chilli and tomato ketchup and 3rd Bowl white chutney.
  • Heat sufficient water in a steamer.
  • Grease 2 round steel dhokla plates oil and pour the prepared fermented batter equally into them. Place the plates in the steamer, cover and steam for 8-10 minutes. Remove from steamer and set aside. And continue three times.
  • To prepare tempering, heat remaining oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté for 10 seconds.
  • Pour the tempering over the dhoklas and spread evenly.
  • Cut into squares or diamonds and serve with chutney.

Trirangi Fruit Lassi


For Orange

  • Papaya – 1/4 cup (chopped)
  • Yogurt – 1 cup
  • Sugar as needed

For White

  • Yogurt – 1 cup
  • Sugar as needed

For Green

  • Yogurt – 1 cup
  • Green Grapes – 1/4 cup
  • Sugar as needed
  • Ice cubes as need


  • It is preferred to plain yogurt which is not sour to make Lassi.
  • In a mixer/ blender add papaya and other ingredients to make the orange colour Lassi
  • Pulse is few times and adds ice cubes if necessary.
  • Similarly for white mix the yogurt and sugar in a blender and add ice cubes.
  • In a blender add spinach and grapes . Pulse it till it pureed then add yogurt and sugar.
  • Pulse them till combined and add ice cubes.
  • Serve them in 3 different glasses and arrange them in India flag colour wise.

Tirangi Pulao Recipe 


Basmati rice, soaked and drained: 1 cup

For orange rice

  • Ghee: 2 tbsp
  • Cumin seeds: 1/4 tsp
  • Ginger paste: 1 tsp
  • Tomato Kasmiri chilli puree: 1/4 cup
  • Turmeric powder: 1/2 tsp
  • Red chilli powder 1/2 tsp
  • Red chilli paste: 1 tsp
  • Salt to taste

For white rice

  • Cooked basmati rice: 1 cup
  • For green rice
  • Ghee: 2 tbsp
  • Cumin seeds: 1/4 tsp
  • Ginger paste: 1 tsp
  • Green chilli paste: 1 tsp
  • Spinach puree 1/2 cup
  • Salt to taste


  • Heat two tbsps ghee in two different non-stick pans. Add cumin seeds to one pan and sauté till seeds begin to change colour.
  • Add rice and mix. Add cumin seeds to the second pan and sauté till they begin to change colour.
  • Add ginger paste, red chilli powder and red chilli paste to the first pan and sauté.
  • Add tomato puree, salt and mix well. Add 1 cup water and mix, cover and cook till the rice is done.
  • Add turmeric powder and rice to the second pan and mix well. Add green chilli paste, ginger paste and salt and sauté lightly.
  • Add ½ cup water and mix well. Cover and cook. When water starts boiling, add spinach puree, mix well, cover and cook till the rice is done.
  • Place the green rice, white rice and orange, spreading it evenly on the plate.

Tirangi Khandvi


  • 3 cups of rice flour
  • 2 tsp ginger-green chilli paste
  • ½ cup curd
  • ¼ tsp oil for greasing
  • 1 tbsp oil for the tadka
  • ½ tbsp cumin seeds
  • ½ tsp sesame oil
  • Curry leaves
  • Salt to taste

For the garnish:

  • 2 tbsp coriander leaves, finely chopped
  • 2 tbsp coconut, freshly grated


For orange khandvi:

  • 2 tbs oil
  • ¼ tsp cumin seeds
  • 1 tsp ginger paste
  • ¼ cup tomato
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp red chilli paste
  • Salt to taste

For white khandvi:

  • 2 tbsp oil
  • ¼ tsp cumin seeds
  • 1 tsp ginger paste
  • Salt to taste

For green khandvi:

  • 2 tbsp oil
  • ¼ tsp cumin seeds
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • ½ cup spinach paste
  • Salt to taste


  • Combine rice flour, ginger-green chilli paste, rock salt, curd and 1½ cup of water together in a deep non-stick pan. Mix well, taking care no lump remains.
  • Cook on slow flame, while stirring continuously, till the mixture becomes thick (for 8 to 10 minutes).
  • Spread a spoonful of the batter on the reversed side of a greased thali, wait for a few seconds and try to roll it. If it doesn't, cook for few more minutes and try once more to roll it.
  • Divide the batter into 3 equal portions. Spread each portion on the reversed side of two greased thalis (approximately 10" in diameter) evenly to make a thin uniform layer using a spatula while the mixture is still hot.
  • When it cools, make cuts at a distance of 1½" to 2" lengthwise on each thali and roll up the batter gently. Place the khandvi on a serving plate.
  • For the tempering, heat the oil in a small non-stick pan and add cumin seeds. When the seeds crackle, add the sesame seeds and curry leaves, and saute on medium flame for a few seconds. Pour the tempering over the khandvi.
  • Garnish with coconut, coriander and serve with green chutney and peanut curd chutney.

Tirangi Dhokla


1 tsp ginger-green chilli paste

Salt to taste

2 tbsp oil

1 tsp mustard seeds

½ tsp asafoetida

8-10 curry leaves

1 cup palak puree

For the batter:

  • ½ cup rice soaked for 4 hours and drained
  • ½ cup split black gram without skin (dhuli urad dal) soaked for 4 hours and drained
  • 200 gm yogurt
  • 1 tsp fruit salt

For orange colour:

  • ½ tsp Kashmiri chilli powder
  • Tomato ketchup

For white batter:

  • Keep one portion of the plain batter aside in a separate bowl.

For green colour:

  • 2 cup chopped mint leaves
  • 1 cup chopped coriander
  • 1 tbsp chopped green chilli
  • 1 tbsp ginger
  • Salt to taste


  • Pour the batter in a big bowl, add some salt and divide it in 3 equal parts.
  • For making orange batter: Mix one portion of batter, Kashmiri chilli powder and tomato ketchup.
  • For making white batter: Keep one portion of the plain batter aside in separate bowl.
  • For making green batter: Mix the remaining third portion of batter, palak puree, ginger-green chilli paste and a pinch of salt. Now mix in all the ingredients mentioned for a green layer.
  • Keep good amount of water in a big vessel on high heat. Grease any flat steel plate and transfer the prepared green batter to a greased plate and steam it over the vessel of water. When it is done, pour one cup batter for white layer and steam. Later, add the orange layer on top of it and steam.
  • Your dhokla will be ready in 15 minutes. Remove and allow to cool. Cut it into desired shapes.

For the garnish

  • Heat oil in a small saucepan and add asafoetida, curry leaves and mustard seeds.
  • Pour this seasoning over the dhokla and garnish with grated coconut and chopped coriander.
  • Serve with green chutney and sweet chutney.