Aug 4, 2014

Beetroot Dhokla

Today is one more dhokla recipe but I gave a small twist to a traditional dhokla recipe. That is a healthy twist to a healthy recipe. I wanted to make Nylon dhokla for my second post. When I was making nylon dhokla for today breakfast, I got this idea of mixing some vegetables to the batter. First I thought of mixing carrot and beans. I was not much happy with that. 
                                                                  From last two months I made habit of having beet juice with my breakfast. Because beetroot is good for controlling blood pressure. I make my beet juice with orange or lemon or with any citrus fruits. When I mix my beet juice with milk that turn in to a beautiful pink color. Then I got this idea and mixed some beetroot pure with dhokla batter. But the color is little different then my beetroot milk shake. The taste was so yummm, green chutney is the best combination for this healthy dhokla
Lets check the recipe..
Besan  ---  1 cup
Samolina (rava, upma rava) ---  1and 1/2 cup
Beet root   ---  1 medium size (peal and cut in to cubes the make a coarse paste)
Sugar  ---  4 tea sp
Ginger green chilli paste  ---  1 tea sp
Lemon juice  --- 1 tea sp
Eno's fruit salt  -- 2 tea sp
Oil  ---   3 and half tea sp
Mustard seeds  ---  1/2 tea sp
Chopped green chillies  --  1 tea sp
Asafoetida  ---  a big pinch
Curry leaves  few
Water   ---- 3/4 cup
Salt to taste.
1. Combine besan, samolina, sugar, ginger green chilli paste, lemon juice, salt to taste mix well.
2. Now add beetroot pure, 3/4 cup water and make smooth batter, keep a side for 2 minutes.
3. Add fruit salt with a tab sp water and mix gently
4. In the same time grease a thali with little oil.
5. Pour the batter in to this greased thali and spread evenly.
6. Steam in a steamer for 15 to 20 minutes take it out from steamer and set a side for few seconds.
7. Now heat a small pan heat oil add mustard seeds let them popup then add chopped green chillies, asafoetida, curry leaves fry for a while and switch off the heat and add 1 and half tab sp water mix well.
8. Pour this seasoning over dhokla cut in to pieces.
Serve with green chutney.
Some Important notes:--
You can make this beetroot dhokla with khatta dhokla batter.
If you are making this with nylon dhokla batter they lightly dry roast samolina before using this gives a better texture.
You can increase beetroot pure as you like  
Can cook and make a paste with beetroot but I think it is not  good to cook that beautiful vegetable  many times. Any way we are cooking the pure with dhokla batter so That is enough I think.  
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Srivalli said...

That's a very nice twist Padma..healthy and delicious as well!

cookingwithsapana said...

Lovely and beautiful dhokla!

Srividhya G said...

This seems like a good idea. My kiddo loves pink color n giving him pink food would be much easier

Unknown said...

omg dhokla with beetroot sounds very healthy and interesting dear :) love the color of this dhokla :) fantastic !!

vaishali sabnani said...

Wow..what a wonderful twist to the traditional dhokla.i love that colour. Super.

kitchen queen said...

delicious tempting dhokla.

Harini R said...

This is very interesting and healthy too

Suma Gandlur said...

Love the healthy twist of beetroot to dhokla.

Pavani said...

Love the addition of beet juice to dhokla.

Padmajha said...

Healthy dhokla and nice pink color too..