Ingredients
-
1 1/4 cup gram flour
-
1 1/2 tbsp fine rava
-
1/2 cup curd
-
1/2 cup red beetroot puree – thick
-
1 1/2 tsp green chilli paste
-
1 1/2 tsp ginger paste
-
2 tbsp oil
-
1/8 tsp asafoetida
-
1 1/8 tsp salt
-
3 tsp sugar
-
1 tsp citric acid
-
2 tsp fruit salt
-
Tempering :
-
3 tbsp oil
-
1 tsp black mustard seeds
-
1 tsp sesame seeds
-
2 big green chilies
-
6-7 curry leaves
-
1 tsp sugar
-
1/3 cup fresh coriander leaves (chopped)
-
1/4 cup fresh grated coconut
Beetroot dhokla is a fun and interesting variation on your typical dhokla recipe. Dhokla is a staple dish in the state of Gujarat. It is made by fermenting batter prepared with rice and split chickpeas. Dhoklas pair well with most chutneys and condiments and can be served as a snack, side dish, or appetizer. The beetroot acts as a natural sweetener for the dhokla so you can avoid adding unnecessary sugar.
Health Benefits
The primary ingredient in this dhokla is the beetroot. Beets contain a wealth of vitamins and minerals, such as vitamin C, iron, phosphorous, magnesium, and copper just to name a few. Eating beets can help prevent the spread of some cancers, stop the development of cataracts, and even improve cardiovascular health. Beets are also known to function as an aphrodisiac and as an energy booster.
How to make Beetroot Dhokla
Trivia Beetroot has the highest sugar concentration of any vegetable. |
