Beetroot Dhokla

Grind green chili and ginger adding little water to smooth paste. Keep it aside. Fill steamer pan with enough water and heat it at medium flame.

Wash and peel the beetroot and grate in a grater. Puree the beetroot in the grinder and strain the betroot juice. keep the pulp aside.

Sieve besan flour and transfer to a mixing bowl.Add semolina, salt, chili -ginger paste, lemon juice, beetroot pulp . Use a hand whisk or spoon and mix everything well.

Add 1/4 cup water or more if needed and prepare a smooth batter which is lump free and not too runny. Keep aside.

Grease a rectangular pan with little oil. Once water starts boiling in steamer pan, add fruit salt to prepared batter. Mix it in one direction and you will see a frothy batter.

Pour this in greased pan and keep it in steamer sieve. Close the lid and switch the flame to low-medium.

Cook it for 10-12 mins. Check dhokla by inserting a toothpick or knife at the center. It should come out clean. Switch off the flame and remove the pan.

Let it cool down completely . The sides of dhokla will start leaving the pan. Now remove dhokla carefully from the pan.

For tempering, heat oil in a pan. Add mustard seeds and curry leaves and slit green chillies. Add asafoetida and pour the beetroot juice along with a Tbsp of sugar if you like and let it boil for few seconds.

Pour this over dhokla . Cut it into desired shapes and garnish with chopped coriander leaves,carrot julienne and grated coconut.