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.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 over it.So if any of you are trying this dhokla be sure you add at least 1\2 cup of beetroot puree to the batter to get nice pink colored dhokla.
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Preparation time: 10 mins
Cooking time:10 mins
- Besan flour-1 cup
- Sooji-1 tbsp
- Beetroot puree-2 tbsp
- Yogurt-1\4 cup
- Ginger paste-1\2 tsp
- Salt-to taste
- Eno fruit salt-1 tsp
- Oil-2 tsp
- Mustard-1 tsp
- Asafoetida-1\2 tsp
- Beetroot juice -1\4 cup
- Green chilly-1, chopped
- Curry leaves
1.Boil peeled and cubed beetroot.Cool and grind it to paste.
2.In a mixing bowl add besan flour, sooji, salt, beetroot puree, ginger paste and mix well.Add curd and make a thick consistency batter.Keep it for 5 mins.
3.Just before steaming add Eno fruit salt and mix.The batter will bubble up and becomes airy.
4.Pour into greased pan and steam it in a steamer till done.Cool and demould it.
5.Heat oil for tempering.Add mustard,Hing, green chilly, curry leaves one by one.Lastly, add beetroot juice and wait for a boil.Switch off and pour it over the dhokla.
Healthy beetroot dhokla is ready.Serve with your favorite chutney.
1.Since I add less amount of beetroot in batter the steamed one had was not pink and so I tempered with beetroot juice.To avoid add more quantity in batter before steaming.