Beetroot Dhokla

Navratri is one of the holiest Hindu festivals where people across India worship the different avatars of Goddess Durga for nine days. Back home, I used to look forward to the Garba and Dandiya nights where my friends and I would dress in traditional attire and dance the night away. This dance originates from the state of Gujarat in India. The dhokla is a delicious food item made in Gujarat and is a popular and healthy snack. Residing in the red dot country, I decided to post a celebratory recipe in the form of Beetroot Dhokla which gets a beautiful shade of natural red colour from the beet. They are very easy and quick to make and are an instant hit with kids and adults.

Recipe Details :
Serves: 3 pax
Time: 60 mins
Difficulty: Easy

Ingredients :

  • 1 medium sized beetroot, grated fine
  • 1/2 cup yogurt
  • 1 cup rava/semolina
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • 1 tsp turmeric powder
  • 1-2 green chilli, chopped finely
  • 1 tsp cumin powder
  • 1 tsp ginger paste
  • 1 tsp mustard seeds
  • 1 tsp white sesame seeds
  • 2 red chillies, cut in half long strands
  • 1 tsp eno fruit salt
  • 1 tbsp oil
  • 2 tbsp coriander leaves, freshly chopped
  • Salt to taste

Beetroot dhokla

Beetroot dhokla


Method:

  • In a bowl, mix the semolina, grated beetroot, yogurt, salt, green chillies, ginger paste, cumin powder, kasuri methi and 1 tbsp oil. Mix well to form a nice batter. There is no need to add water as the water from the beetroot and yogurt should be enough to bind the mixture. Cover and keep aside for 30 mins to rest.
  • Beetroot dhokla batter

    Beetroot dhokla batter

  • Take a flat bottomed steel vessel (which can fit into a pressure cooker / steamer) and grease well with oil on the bottom and the sides.
  • When you are ready to steam, add the eno fruit salt to the batter. Mix well and pour it into the greased vessel.
  • Place this vessel into a pressure cooker which has water at the bottom. This needs to be steamed now.
  • Steam this batter without adding the whistle on the pressure cooker. This allows the steam to pass out through the vent. Do this for 15 – 20 minutes on a medium flame. Then, switch off the flame.
  • Let it cool for 15 mins. Then remove it from the mould and cut it into desired shape.
  • For the tempering – oil roast the mustard seeds, sesame seeds and red chillies together on low flame and just add it on top of the steamed dholka. Finally, add coriander leaves as the garnish.
  • Beetroot dhokla pieces

    Beetroot dhokla pieces

  • Now serve it hot with coriander chutney. It is just perfect as a snack.

Tips:

  • Don’t add water to the batter unless absolutely needed. It needs to be thick.
  • Let the dhokla rest for some time before removing it from the mould.
  • To test if the dhokla is done, just insert a toothpick into the steamed batter. If it comes out clean, the dhokla is done.
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