Beetroot Dhokla

1. In a mixing bowl, combine besan, rava, salt, citric acid, sugar, hing, green chili, and ginger paste.
2. Add curd and beetroot puree, a little bit at a time, and make a lump free batter.
3. Add oil and mix well. Cover and let sit for 10-15 minutes.
4. Stir in 2 teaspoons of ENO to the batter.
5. Grease a 7'' dhokla plate with oil and transfer the batter on to the greased plate.
6. Steam the the batter for about 12 minutes. Do not open the lid during this period.
7. To check if the dhokla is done, insert the toothpick into the dhokla. It should come out clean.
8. Let the steamed cake cool before you cut it into pieces.
9. Heat oil in a pan over medium heat.
10. SPlutter mustard seeds, followed by sesame seeds, green chilies and curry leaves. Sauté and mixture for few seconds.
11. Add 1/3 cup water and 1 tsp sugar into the oil.
12. Stir and pour hot tempering evenly over the dhokla.
13. Sprinkle some coriander leaves and grated coconut on top. Let settle for 20 minutes. 
14. Serve and enjoy!

Trivia 

Beetroot has the highest sugar concentration of any vegetable.