Beetroot Spongy Dhokla
Beetroot Spongy Dhokla

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, beetroot spongy dhokla. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Beetroot Spongy Dhokla is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Beetroot Spongy Dhokla is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have beetroot spongy dhokla using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Beetroot Spongy Dhokla:
  1. Take For Batter :
  2. Prepare 250 grams Besan
  3. Get 1 Beetroot
  4. Make ready 300 ml. Water
  5. Take 1 tablespoon Oil
  6. Make ready 1 tsp Eno
  7. Get 2 tsp Lemon juice
  8. Get 1 Chopped green chilli
  9. Make ready to taste Salt
  10. Get For Tempering :
  11. Make ready 1 teaspoon Mustard seeds
  12. Make ready 1 tablespoon Oil
  13. Make ready 50 ml. Water
  14. Make ready 2 teaspoon Sugar
  15. Make ready 1 tablespoon Beetroot juice
  16. Take 2 teaspoon White sesame seeds
Steps to make Beetroot Spongy Dhokla:
  1. Take a beetroot wash it nicely and chop in small pieces. - Now grind it into smooth paste. - You can even boil beetroot before grinding.
  2. 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.
  3. Grease the mould and pour batter into it and tap it twice.
  4. 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.
  5. For tempering: - Heat oil in a small pan. First add the mustard seeds. Let them pop first. Then add green chilly, sesame seeds and allow to crackle then add green chilly and saute for 10-15 seconds. - Add sugar & beetroot juice in the tempering, boil for 1 minute. Switch off the flame.
  6. Check dhokla is cooled, transfer it to other plate and cut into desired shapes with the help of knife.
  7. Spread tempering over dhokla and also spread grated coconut over dhokla, cut into the desired shape. Have it with chutney of your choice.

So that is going to wrap it up for this exceptional food beetroot spongy dhokla recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!