Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Beetroot Spongy Dhokla is something which I have loved my whole life. They’re fine and they look fantastic.
Note - the colour of the dhokla in video differs from main pic.while making the video I had used less beetroot juice. BEETROOT Dhokla is a healthy twist to the regular Gujrati dhokla. The res color of this dhokla comes from the addition of beetroot puree.
To get started with this recipe, we must prepare a few ingredients. You can cook beetroot spongy dhokla using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot Spongy Dhokla:
- Prepare For Batter :
- Take 250 grams Besan
- Make ready 1 Beetroot
- Make ready 300 ml. Water
- Get 1 tablespoon Oil
- Prepare 1 tsp Eno
- Prepare 2 tsp Lemon juice
- Take 1 Chopped green chilli
- Get to taste Salt
- Make ready For Tempering :
- Make ready 1 teaspoon Mustard seeds
- Make ready 1 tablespoon Oil
- Take 50 ml. Water
- Make ready 2 teaspoon Sugar
- Get 1 tablespoon Beetroot juice
- Get 2 teaspoon White sesame seeds
Growing up there were a couple of stores, specially Anna purma , which was famous for. Khaman Dhokla is a Gujarati dish which can be had as a snack or for breakfast with green chutney or Remove the pieces on a serving plate and enjoy with green chutney. Trying to make a spongy Dhokla? Here's a list of some of the common reasons why your Dhokla doesn't turn soft and spongy.
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 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.
- 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.
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. The secret of its sponginess and no requirement of advance preparation lies in using popular Eno salt.
So that’s going to wrap this up with this special food beetroot spongy dhokla recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in 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!
