Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, beetroot dhokla. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
With several health properties available in it, Beetroot Dhokla is a super healthy twist to the traditional Gujarati Dhokla that has rice and urad dal as the main ingredient. The red colour of this dhokla is so appealing that you'll be tempted to try it out as a festival recipe and pot luck recipe. Beetroot dhoklas are not only a healthy twist to the traditional dhokla recipe, but also a delicious way to eat your beets!
Beetroot dhokla is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Beetroot dhokla is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook beetroot dhokla using 18 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot dhokla:
- Get Grated beetroot
- Get Grated luki
- Get Grated cabbage
- Make ready Adrak mirchi crushed 1 tblspoon
- Prepare Bajari aata 3 tblspoon
- Make ready Besan 2 tblspoon
- Take Mota atta 3 tblspoon
- Get Rava 1 tblspoon
- Get Rice flour 1 tblspoon
- Make ready Makai atta 1 tblspoon
- Take Oil 2 to 3 tblspoon
- Get Salt
- Prepare Chilly powder
- Take Soda
- Take Cumin seeds
- Get Mustard seeds
- Take Sesame seeds
- Make ready Curry
In this recipe, Rohit Ghai serves the simple cake with slices of apple and baby beetroots, which are tempered in a spiced oil. Served with two different chutneys and plenty of garnishes, it's an explosion of colour that transforms the steamed cake into something magnificent. Beetroot Dhokla with step by step pictures. With a variation from regular dhokla, I have added beetroot puree in it to make it an iron-rich snack.
Instructions to make Beetroot dhokla:
- Take all the veggies in bix mixing bowl.
- Add in all the flours and mentioed masalas and mix well.
- Now add in oil and giv it a good mix and make semi soft dough out of it.
- Grease the try and spread the mixture over it and steam it for 15 to 20 mins.
- When it cools down cut then into pieces.
- Take two teaspoon of oil, add in mustard seeds, cumin seeds,curry leavs, sesame seeds and drop these pieces into them and on low flam cook till thy are crisp.
When I made the batter for dhokla it was in a pretty pink color but when I steamed it the color got vanished and it was as regular dhokla. When searched how to fix it got the idea from a site by adding beetroot juice to the tempering agent and pour. Dhokla is made from a fermented batter of ground rice and chana dal. Khaman, often called khaman dhokla, is made using either besan (chana dal flour) or soaked chana dal (which is then ground). While I enjoy eating food made from fermented batter (see my recipe for idli or vattayappam ), I love the fact that I can make this instant khaman.
So that’s going to wrap it up for this special food beetroot dhokla recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
