Baked beetroot dhokla is very quick, nutritious and healthy recipe for breakfast. The beautiful natural red colour of dhokla comes from beetroot puree. I love to incorporate vegetables in our diet and because of it's beautiful hue, even my guests find it appealing.
Beetroot dhokla is super healthy twist to the very popular traditional Gujrati Dhokla. These dhoklas are not only an eye appealing but appetizing too. I'm prettt much sure your guests will love this snacks without much fuss, when you served them. I like to bake this recipe instead of steam it to avoid messy in kitchen. This is my version of making dhokla, its not fermented just make instantly within few minutes.
INGREDIENTS :
1 cup gram flour ( besan )
2 tablespoons semolina ( sooji )
1 beetroot juice
1 tablespoon fruit salt
1 teaspoon ginger chili paste
1 cup water
Salt to taste
1 teaspoon sugar
1 teaspoon asafoetida ( hing )
For tempering:
1 tablespoon oil
1 teaspoon mustard seeds
Few curry leaves
3 - 4 green chilies, slit
1 lemon juice
Fresh coriander for garnishing
1 teaspoon asafoetida ( hing )
METHOD :
Wash beetroot and peel the skin, grate in a grater. Puree the beetroot in the grinder and strain the juice. Keep pulp aside.
In a bowl, mix sieve gram flour ( besan ) and transfer in a mixing bowl, add semolina, ginger chili paste, salt, sugar, pulp of beetroot, asafoetida, add water combine well, add more water if needed. Whisk it properly and prepare a smooth batter, but batter should not be too running. Keep aside.
Preheat oven at 180 degree C. Grease baking dish with oil.
Add fruit salt ( eno ) in prepared batter and pour in baking dish. Bake in 180 degree C for 20 minutes. Check dhokla by inserting knife in the center, if it comes clear that means dhokla are done. Now carefully remove from baking dish and transfer into another flat surface.
In a separate skillet over medium heat, pour oil, add mustard seeds, slit green chilies, curry leaves and add lemon juice, salt and sugar and beetroot juice. Let it boil for 2 to 3 minutes. Pour this mixture on top of dhokla and cut into desired shape. Garnish with chopped coriander, or grated coconut or carrot julienne.
Serve it as main dish, side dish or appetizer, enjoy !
In a separate skillet over medium heat, pour oil, add mustard seeds, slit green chilies, curry leaves and add lemon juice, salt and sugar and beetroot juice. Let it boil for 2 to 3 minutes. Pour this mixture on top of dhokla and cut into desired shape. Garnish with chopped coriander, or grated coconut or carrot julienne.
Serve it as main dish, side dish or appetizer, enjoy !