Beetroot Spongy Dhokla

Name: Beetroot Spongy Dhokla
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 250 grams Besan; 1 Beetroot; 300 ml. Water; 1 tablespoon Oil; 1 tsp Eno; 2 tsp Lemon juice; 1 Chopped green chilli; to taste Salt; 1 teaspoon Mustard seeds; 1 tablespoon Oil; 50 ml. Water; 2 teaspoon Sugar; 1 tablespoon Beetroot juice; 2 teaspoon White sesame seeds

Sweta Jain @Sweta_051082

Nagpur

#GA4 #week5
#beetroot
Beetroot Spongy Dhokla is tasty, healthy and easy to make, flavored with the goodness of beetroot. It is made with Besan. By adding beetroot looks tempting, also it increases its nutritional value. It gives the dhokla a super aroma and flavor.

Sweta Jain @Sweta_051082

Saved

Ingredients

30 minutes

3-4 servings

For Batter :
250 gramsBesan
1Beetroot
300 ml.Water
1 tablespoonOil
1 tspEno
2 tspLemon juice
1Chopped green chilli
to tasteSalt
For Tempering :
1 teaspoonMustard seeds
1 tablespoonOil
50 ml.Water
2 teaspoonSugar
1 tablespoonBeetroot juice
2 teaspoonWhite sesame seeds

Saved

Steps

30 minutes

1

Take a beetroot wash it nicely and chop in small pieces.
Now grind it into smooth paste.
You can even boil beetroot before grinding.
2

Mix all the dhokla ingredients and beetroot juice/puree (except eno) and keep aside for 20 minutes.
Keep water in a idli stand, cover it and let it boil.
Add Eno in a dhokla batter and also add lemon juice in it & mix nicely.
3

Grease the mould and pour batter into it and tap it twice.
4

Steam for 15-20 minutes. After 15-20 minutes check it with a knife if it comes out clean then it’s done. Switch off the flame and take out the dhokla. Allow it to cool down completely.
5

For tempering:
Heat oil in a small pan. First add the mustard seeds. Let them pop first. Then add green chilli, sesame seeds and allow to crackle then add green chilli and saute for 10-15 seconds.
Add sugar & beetroot juice in the tempering, boil for 1 minute. Switch off the flame.
6

Check dhokla is cooled, transfer it to other plate and cut into desired shapes with the help of knife.
7

Spread tempering over dhokla and also spread grated coconut over dhokla, cut into the desired shape. Have it with chutney of your choice.