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Carrot Dhokla

Jan-05-2019
Bethica Das
30 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Carrot Dhokla RECIPE

One gets to see various types of carrots during this time of the year. So how about making some dhokla with this winter veggie? This is my version of an instant Dhokla where I gave a twist by adding some roasted panch phoron powder for a different flavour. So enjoy this winter special with some green chutney.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Fusion
  • Snacks

Ingredients Serving: 4

  1. 3/4 cup sooji (semolina)
  2. salt to taste
  3. 1/4 tsp. turmeric powder
  4. 1 tsp. roasted panch phoron powder
  5. 1/4 tsp. asafoetida
  6. 1/2 cup carrot, grated
  7. 1 tsp. red chili flakes
  8. 1 tbsp. oil
  9. buttermilk as required
  10. 1 tsp. eno fruit salt
  11. Tempering -
  12. 2 tbsp. oil
  13. 1 tsp. mustard seeds
  14. 1 sprig curry leaves
  15. 1/4 tsp. asafoetida
  16. Garnish -
  17. 1 tbsp. chopped coriander leaves
  18. 1 tbsp. fresh grated coconut

Instructions

  1. In a bowl, mix together sooji, salt, turmeric powder, asafoetida, panch phoron powder, carrot, chili flakes, oil with required quantity of buttermilk to form a batter of pouring consistency. Keep aside for 30 minutes.
  2. Just before steaming, add the eno fruit salt and mix well. Pour the batter onto a greased steel plate / container and steam for 12-15 minutes.
  3. When cool, cut into desired shapes and keep aside. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves.
  4. Add 2 tbsp. water to it and pour this tempering on the steamed dhoklas. Serve, garnished with coriander leaves and coconut.

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