Daily Recipe 44 – How to make Beetroot Dhokla Recipe #shorts #shortsfeed #food #recipes #lunchbox #recipeshorts #how #howtocook #howto #howtomake #youtubeshorts #youtubeindia #cooking
Beetroot Dhokla Recipe :
Ingredients:
1 cup suji (semolina)
Water (to soak)
1/4 cup boiled beetroot paste
1 tsp mirchi adhrak paste (green chili-ginger paste)
1 tbsp oil
1 tsp rai (mustard seeds)
3 to 4 kari patta (curry leaves)
2 slitted mirchi (green chilies)
Fresh dhaniya (coriander leaves) for garnish
1 tsp eno (fruit salt)
1 tsp lemon juice
Instructions:
In a mixing bowl, add suji and enough water to soak it. Let it sit for about 15-20 minutes.
After soaking, add the boiled beetroot paste and mirchi adhrak paste to the soaked suji. Mix well to form a smooth batter. Adjust the consistency with water if needed.
Grease a dhokla plate or any flat steaming vessel with oil.
Now, add eno (fruit salt) and lemon juice to the batter and mix gently. The batter will become frothy.
Immediately pour the batter into the greased dhokla plate or vessel.
Steam the dhokla for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
Once done, allow the dhokla to cool for a few minutes, then cut it into squares or diamonds.
In a small pan, heat oil for tadka. Add rai (mustard seeds) and let them splutter. Then add kari patta (curry leaves) and slitted mirchi (green chilies). Saute for a few seconds.
Pour this tadka evenly over the cut pieces of beetroot dhokla.
Garnish with freshly chopped dhaniya (coriander leaves).
Serve the beetroot dhokla with green chutney or tamarind chutney.
Enjoy your delicious and nutritious Beetroot Dhokla with the flavorful tadka!
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