Beetroot Spongy Dhokla
Beetroot Spongy Dhokla

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, beetroot spongy dhokla. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Beetroot Spongy Dhokla is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Beetroot Spongy Dhokla is something that I’ve loved my entire life.

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

The ingredients needed to make Beetroot Spongy Dhokla:
  1. Get For Batter :
  2. Take Besan
  3. Prepare Beetroot
  4. Take Water
  5. Prepare Oil
  6. Get Eno
  7. Make ready Lemon juice
  8. Take Chopped green chilli
  9. Make ready Salt
  10. Prepare For Tempering :
  11. Make ready Mustard seeds
  12. Get Oil
  13. Take Water
  14. Make ready Sugar
  15. Prepare Beetroot juice
  16. Make ready White sesame seeds
Instructions 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’s going to wrap this up with this special food beetroot spongy dhokla recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!