Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, beetroot spongy dhokla. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Note - the colour of the dhokla in video differs from main pic.while making the video I had used less beetroot juice. Dhokla also known as khaman dhokla and is an extremely poplar Gujarati delicacy. Dhokla can be prepared two ways, using instant dhokla.
Beetroot Spongy Dhokla is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Beetroot Spongy Dhokla is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have beetroot spongy dhokla using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot Spongy Dhokla:
- Get For Batter :
- Get 250 grams Besan
- Take 1 Beetroot
- Prepare 300 ml. Water
- Prepare 1 tablespoon Oil
- Take 1 tsp Eno
- Prepare 2 tsp Lemon juice
- Make ready 1 Chopped green chilli
- Get to taste Salt
- Make ready For Tempering :
- Prepare 1 teaspoon Mustard seeds
- Make ready 1 tablespoon Oil
- Take 50 ml. Water
- Make ready 2 teaspoon Sugar
- Prepare 1 tablespoon Beetroot juice
- Get 2 teaspoon White sesame seeds
The texture of khaman dhoklas is so delicate and spongy. Instant Khaman dhokla is a perfect breakfast to warm you up on a cold winter morning especially on a Monday. Instant besan dhokla is prepared with gram flour and yogurt batter using Eno fruit salt. Steamed for few minutes and soft and spongy Instant besan dhokla is ready to serve with green coriander chutney.
Steps to make Beetroot Spongy Dhokla:
- Take a beetroot wash it nicely and chop in small pieces. - Now grind it into smooth paste. - You can even boil beetroot before grinding.
- Mix all the dhokla ingredients and beetroot juice/puree (except eno) and keep aside for 20 minutes. - Keep water in a idli stand, cover it and let it boil. - Add Eno in a dhokla batter and also add lemon juice in it & mix nicely.
- Grease the mould and pour batter into it and tap it twice.
- Steam for 15-20 minutes. After 15-20 minutes check it with a knife if it comes out clean then it’s done. Switch off the flame and take out the dhokla. Allow it to cool down completely.
- For tempering: - Heat oil in a small pan. First add the mustard seeds. Let them pop first. Then add green chilli, sesame seeds and allow to crackle then add green chilli and saute for 10-15 seconds. - Add sugar & beetroot juice in the tempering, boil for 1 minute. Switch off the flame.
- Check dhokla is cooled, transfer it to other plate and cut into desired shapes with the help of knife.
- Spread tempering over dhokla and also spread grated coconut over dhokla, cut into the desired shape. Have it with chutney of your choice.
Sprouts dhokla is made with moong sprouts which make it even healthier! It is a soft and fluffy steamed snack from the Gujarati repertoire. Spinach used in the recipe gives sprouts dhokla a nice green. Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace.
So that’s going to wrap this up for this special food beetroot spongy dhokla recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
