Dhokla also known khaman dhokla and is an extremely poplar Gujarati delicacy. Dhokla can be prepared in two way, using instant dhokla (which is made with besan)or using fermented channa daal and rice. Both have an awesome taste and are a healthy snack item. In Gujarat, dhokla is often eating as a breakfast or snack item. Earlier, I shared a variety of khaman dhokla like green moong daal dhokla, veg sandwich dhokla, and pomegranate quinoa dhokla. In this recipe, I have used beetroot puree along with besan to give it a beautiful color, and develop a more healthy and tasty dhokla. I have also made yogurt dhokla chaat with this dhokla, which has an amazing taste. You can make dhokla chaat with leftover dhoklas and enjoy it as an evening snack
https://www.youtube.com/watch?v=yhqDtBeoo6s
- 1-1/4 cup Gram flour( besan)
- 1-1/2 tbsp Fine rava/ Sooji
- 1/2 cup Curd (yogurt)
- 1/2 cup Red Beetroot puree thick
- 1-1/2 tsp Green chili paste
- 1-1/2 tsp Ginger paste
- 2 tbsp Oil
- 1/8 tsp Asafoetida (hing)
- 1-1/8 tsp Salt
- 3 tsp Sugar
- 1 tsp Citric acid (limu ka ful)
- 2 tsp Fruit salt (ENO)
- 3 tbsp Oil
- 1 tsp Black mustard seeds
- 1 tsp Sesame seeds
- 2 big Green chilies
- 6-7 Curry leaves
- 1 tsp Sugar
- 1/3 cup Fresh coriander leaves chopped
- 1/4 cup Fresh Grated Coconut
- Keep all ingredients ready before you start making dhoklas. Strain the besan (gram flour) using a strainer. Peel one beetroot, chopped it into small pieces. Cook beetroot along with a little water in a microwave for 3-4 minutes. Cool down and grind it to make a puree.
- In a mixing bowl, add besan, rava, salt, citric acid (limu ka ful), sugar, hing, green chili and ginger paste. Mix it well. Add curd and beetroot puree, a little bit at a time, and make a lump free batter. Add oil and mix it well. Cover it and keep it aside for 10-15 minutes.
- Also boil a little water with the stand in a big pot at medium to high heat. The water level should be under the stand. Grease a 7'' dhokla pan or thali with oil and keep the greased pan on the stand in the boiling water.
- Once the water starts boiling, take out the dhokla pan. Add 2 tsp ENO into the batter. Mix it gently and very well.
- Immediately pour the batter into the dhokla pan.
- Place the dhokla pan into the steamer on the stand. Cover it and let it cook for 12 minutes. During this period do not open the lid.
- Once it is done, insert the toothpick into the dhokla, it should come out clean. Take out the dhokla from the steamer. Let it cool down. Cut the dhokla into small pieces.
- Meanwhile, prepare tempering, and keep all tempering ingredients ready.
- Heat oil in a pan at medium heat. Once the oil is hot, add mustard seeds and sesame seeds. Once it starts crackling, add green chilies and curry leaves. Saute it for few seconds. Add 1/3 cup water and 1 tsp sugar into the oil. Stir and turn off the heat.
- Pour hot tempering all over the dhokla evenly.
- Lastly, sprinkle some coriander leaves and coconut on top. Let it settle for 20 minutes.
- Delicious colorful healthy dhokla is ready to be served.
- This spongy beetroot dhokla perfect for your parties.
- Serve it as an appetizer or evening snack with mint-coriander chutney.
- Keep all ingredients ready before you start making dhoklas.
- Heat steamer along with water and stand to boil before making the dhokla batter.
- Keep greased dhokla pan ready.
- After adding ENO into the batter, mix gently, very well; immediately pour the batter into the greased dhokla pan and put the steamer on the stand.
- Do not over mix the dhokla batter after adding ENO.
- Do not open the lid during steaming period.
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