Carrot & Beetroot Dhokla

Name: Carrot & Beetroot Dhokla
Cuisine: Indian
Ingredients: 2 cups rava/sooji/semolina; 1 cup plain yogurt; as needed water; 2 green chillies finely chopped; 1/2 cup sprouted moong dal; to taste Salt; 3 tsp Eno regular fruit salt; 4 tbsp olive oil; 1 cup carrot puree; 1 cup beetroot puree (for puree boil carrot & beetroot separately. blend in a mixture grinder until smooth paste); 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp sesame seeds; 3-4 curry leaves

Shaheen Mustafa @cook_11890547

#rainbow1

Shaheen Mustafa @cook_11890547

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Ingredients

2 cupsrava/sooji/semolina
1 cupplain yogurt
as neededwater
2green chillies finely chopped
1/2 cupsprouted moong dal
to tasteSalt
3 tspEno regular fruit salt
4 tbspolive oil
1 cupcarrot puree
1 cupbeetroot puree (for puree boil carrot & beetroot separately. blend in a mixture grinder until smooth paste)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp sesame seeds
3-4curry leaves

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Steps

1

In a pan heat oil. add the mustard seeds, cumin seeds, sesame seeds, curry leaves & let it splutter. add rava & lightly roast on medium heat until light golden. Stir continuously for few minutes to avoid burning. remove from heat let it cool
2

In a mixing bowl add the roasted rava mixture, curd, water, sprouted moong dal, salt & green chillies.mix to combine everything perfectly so that there are no lumps
3

Add eno fruit salt & stir vigorously with a wire whisk. let the batter rest for few minutes. after few minutes stir the batter again. divide the batter into two separate bowls. in one part add the carrot puree & in the other part add the beetroot puree. stir well
4

Grease 2 plates. pour the carrot dhokla batter in one greased plate & beetroot dhokla batter in the other greased plate. cook in a steamer for 8-10 mints or until done. serve hot with green chutney.