Beetroot Dhokla

Name: Beetroot Dhokla
Cuisine: Indian
Ingredients: 1 cup sooji (Semolina); 1 medium, beetroot, grated finely; 1/2 cup yoghurt; to taste salt; 1/2 tsp. roasted cumin powder; 1/2 tsp. turmeric powder; 1 tsp. kasuri methi (dry fenugreek leaves), crushed; 1 tsp. ginger paste; 2 fresh green/red chilies paste/chopped (opt); 3 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. sesame seeds; 1 sprig curry leaves; 1 dry red chilly, broken (opt); 1 tbsp. coriander leaves, chopped; 1 tbsp. fresh coconut, grated; 1 tsp. eno fruit salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - A very quick, nutritious and a healthy snack item, these Beetroot Dhoklas are great options for breakfast or as a snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. The choice is yours.

These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats.

Bethica Das @kitchen_flavours

Sharjah (UAE)

These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats.

Saved

Ingredients

1 cupsooji (Semolina)
1medium, beetroot, grated finely
1/2 cupyoghurt
to tastesalt
1/2 tsp.roasted cumin powder
1/2 tsp.turmeric powder
1 tsp.kasuri methi (dry fenugreek leaves), crushed
1 tsp.ginger paste
2fresh green/red chilies paste/chopped (opt)
3 tbsp.oil
1 tsp.mustard seeds
1 tsp.sesame seeds
1 sprigcurry leaves
1dry red chilly, broken (opt)
1 tbsp.coriander leaves, chopped
1 tbsp.fresh coconut, grated
1 tsp.eno fruit salt

Saved

Steps

1

In a bowl, mix together sooji, beetroot, yoghurt, salt, ginger, turmeric powder, cumin powder, kasuri methi, 1 tbsp. oil and green chillies (opt). Add enough water to form a thick batter. Keep aside for 30 minutes.
2

Just before steaming, add the eno fruit salt and combine well. Pour this batter onto a greased steel container and place inside a pressure cooker or steamer which already has some water in the bottom.
3

Demould onto a plate and cut into desired shapes.
4

Heat oil in a pan and temper with the red chilli (opt) and mustard seeds. After it stops spluttering, add the curry leaves and sesame seeds. Switch off the flame and saute till the sesame seeds changes colour. Pour this tempering over the dhoklas and garnish with coconut and coriander leaves.
5

Serve for breakfast or as an evening snack.