Vegetable Dhokla Cake

Name: Vegetable Dhokla Cake
Total time: 900 s
Yield: 2 serving
Cuisine: Indian
Ingredients: 250 gms white dhokla flour; 1.5 cup thick buttermilk; 1/2 pc. Beetroot; 3 tbsp ginger chilli paste; to taste Salt; 1 pouch eno; 4-5 tbsp. Oil; 1 tsp. Asofoetida; 1/2 cup grated carrot; 1/4 cup capsicum; 1/2 cup. Coriander; 1/4 tsp. Mustard seeds

Geeta Godhiwala @cook_11988180

India

#week3of5

Geeta Godhiwala @cook_11988180

Saved

Ingredients

12-15min.

2 serving

250 gmswhite dhokla flour
1.5 cupthick buttermilk
1/2 pc.Beetroot
3 tbspginger chilli paste
to tasteSalt
1pouch eno
4-5 tbsp.Oil
1 tsp.Asofoetida
1/2 cupgrated carrot
1/4 cupcapsicum
1/2cup. Coriander
1/4 tsp.Mustard seeds

Saved

Steps

12-15min.

1

Take white dhokla flour in a bowl add thick buttermilk and water mix well. And make a batter like dhokla consistency. Cover and leave it for 7-8 hours.
2

Now chopped capsicum and coriander grate carrot churn beetroot to make a puree.
3

Take the batter in a big vessel. Beat well. Add ginger chilli paste salt asafoetida. If need water add1/4 cup to adjust consistency. Add chopped coriander chopped capsicum grated carrot and beetroot puree mix well.leave for 5-10min to release beetroot colour Add eno and 2tsp oil and 2tsp.hot water on eno beat properly with hand.
4

Grease oil in a mould pour batter and steam for 12-15 mins. Take out leave for 5min and un mould.
5

Heat oil tempered mustard seeds and pour on dhokla. Garnish with carrot flower and capsicum leaves. Tasty vegetables. Dhokla Cake is ready.