Beetroot Dhokla: The Mouth Watering Variety Dish

This Beetroot Dhokla consists various health properties too. It is a healthy twist for the typical Gujarati Dhokla which has urad dal & rice as the main ingredients. So, here is the recipe.

Beetroot Dhokla

Ingredients of Beetroot Dhokla:
  • soaked overnight split black gram-1/2 cup
  • crushed to paste beetroot-3 teaspoon
  • Besan (Gram flour)-1 teaspoon
  • Chopped onion-2 teaspoon
  • sesame seeds-1 teaspoon
  • green beans-1/2 cup
  • vinegar-1 teaspoon
  • soaked overnight basmati rice-1/2 cup
  • Well sliced coriander leaves-1 teaspoon
  • Refined oil-1 1/2 tablespoon
  • finely chopped green chilli-1/2 teaspoon
  • handful curry leaves-4
  • sugar-1 teaspoon
  • Salt-2 pinches

Preparation:

Grind ginger & green chili dropping slight water to soft paste. Put it beside. Fill the steamer vessel with sufficient water & heat it on moderate flame. Sieve gram flour & put it into a mixing vessel.

Drop chili paste, beetroot puree, semolina, salt, curd & lemon juice. Utilize a spoon or hand whisk & combine everything properly. Drop 1/4 cup water & make a soft dosa batter consistency. Check if there are no lumps formed. Put it beside.

Grease a square or round or rectangular vessel with little oil. I have utilized pudding moulds & heart shaped cake pan. When water starts boiling in steamer pan, drop eno salt to make batter. Combine it in 1 direction & you would see a frothy batter. Pour this in greased vessel & keep it in steamer sieve. Cover the lid & switch the flame to low-medium.

Cook it for twelve to fifteen minutes. See dhokla by inserting a knife or toothpick at the center. It must come out clean. Turn off the flame & detach the vessel. Allow it to cool down fully for twenty to thirty minutes. The sides of dhokla would start leaving the pan. Next remove dhokla carefully from the pan.

For tempering, heat oil in a pan. Include curry leaves & mustard seeds. Spray asafoetida. Drop water & let it boil for some seconds. Pour it over dhokla & decorate with sliced coriander. Cut it in shapes you like & serve with tamarind chutney, tomato sauce or green chutney.

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