Hate beetroot? Try this delicious Beetroot Dhokla recipe shared by food blogger Bethica Das.
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Here's the recipe:
Ingredients
- 1 cup sooji (semolina)
- 1 medium beetroot, finely grated
- 1/2 cup yoghurt
- Salt to taste
- 1 tsp ginger paste
- 2 green chilies paste
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1 sprig curry leaves
- 1 dry red chilly, broken
- 1 tbsp coriander leaves, chopped
- 1 tbsp fresh coconut, grated
- 1 tsp Eno fruit salt
Method
- In a bowl, mix together sooji, beetroot, yoghurt, salt, ginger, 1 tbsp oil and green chillies. Add enough water to form a thick batter. Keep aside for 30 minutes.
- Just before steaming, add the Eno fruit salt and mix well.
- Grease a steel container and pour the batter in it. Place this container inside a pressure cooker or steamer with some water at the bottom.
- Steam the mixture without the vent (for the cooker) for 10 minutes on high flame and then five minutes on low flame. Set aside to cool for 5-10 minutes.
- Unmould onto a plate and cut into desired shapes.
- Heat oil in a pan and temper with red chilli and mustard seeds.
- After it stops spluttering, add the curry leaves and sesame seeds.
- Switch off the flame and saute till the sesame seeds changes colour.
- Pour this mix onto the dhoklas and garnish with coconut and coriander leaves.
- Serve for breakfast or as a tea-time snack.
Photographs: Bethica Das
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