Beetroot Tricolour Steam Dhokla

Name: Beetroot Tricolour Steam Dhokla
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup Semolina; 1/2 cup curd; 3/4-1 cup Buttermilk; 1 packet Eno fruit salt:; Salt to taste; 3/4 cup Beetroot pulp (200 g, finely grated and blended into pulp); 3 tbsp Green chutney (coriander, green chilli, ginger, lemon juice, and salt); 2 tbsp Oil; 1 tsp Mustard seeds; 1/2 tsp Cumin seeds; 1 pinch Hing; 6–8 Curry leaves; 1 tsp Sesame seeds

Heena Jani @hinajani

#CA2025
#beetroot
#steamdhokla
#gujaratifarsan
#colourful

Heena Jani @hinajani

#CA2025
#beetroot
#steamdhokla
#gujaratifarsan
#colourful

Saved

Ingredients

1 hour

4 people

Base Batter:
1 cupSemolina
1/2 cupcurd
3/4-1 cupButtermilk
1 packetEno fruit salt:
Salt to taste
Flavor and Colour Add-ins
3/4 cupBeetroot pulp (200 g, finely grated and blended into pulp)
3 tbspGreen chutney (coriander, green chilli, ginger, lemon juice, and salt)
Tempering
2 tbspOil
1 tspMustard seeds
1/2 tspCumin seeds
1 pinchHing
6–8 Curry leaves
1 tspSesame seeds

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Steps

1 hour

1

Start by adding rava, curd and buttermilk. Add salt to taste and mix to form a thick batter. Cover and let it rest for 30 minutes.
2

After soaking, divide the batter into three equal parts. Leave one part plain.
3

To the second part, add beetroot pulp and mix.
4

To the third part, add green chutney and mix well.
5

Heat water in a steamer and bring it to a boil. Grease a dhokla tray with oil.
6

Take the plain batter, add 1/3rd of the Eno packet, mix quickly, and pour into the mold. Steam for 2–3 minutes until slightly set.
7

Now, take the green chutney batter, add another 1/3rd of Eno, mix and pour over the first layer as shown. Steam again for 2–3 minutes.
8

Finally, add the remaining Eno to the beetroot batter, mix well, pour as the top layer. Steam the full dish for 5-7 minutes and check using a knife.
9

Remove from the steamer and let it cool completely. Then cut into triangle pieces.
10

Heat oil in a small pan. Add mustard seeds, cumin seeds, hing, curry leaves, and sesame seeds. Pour the hot tempering over the dhokla pieces evenly.
11

Serve with some green chutney or ketchup and enjoy ✨