Name: Carrot Dhokla recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 3/4 cup sooji (semolina); salt to taste; 1/4 tsp. turmeric powder; 1 tsp. roasted panch phoron powder; 1/4 tsp. asafoetida; 1/2 cup carrot, grated; 1 tsp. red chili flakes; 1 tbsp. oil; buttermilk as required; 1 tsp. eno fruit salt; Tempering -; 2 tbsp. oil; 1 tsp. mustard seeds; 1 sprig curry leaves; 1/4 tsp. asafoetida; Garnish -; 1 tbsp. chopped coriander leaves; 1 tbsp. fresh grated coconut

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.

Ingredients Serving: 4

3/4 cup sooji (semolina)
salt to taste
1/4 tsp. turmeric powder
1 tsp. roasted panch phoron powder
1/4 tsp. asafoetida
1/2 cup carrot, grated
1 tsp. red chili flakes
1 tbsp. oil
buttermilk as required
1 tsp. eno fruit salt
Tempering -
2 tbsp. oil
1 tsp. mustard seeds
1 sprig curry leaves
1/4 tsp. asafoetida
Garnish -
1 tbsp. chopped coriander leaves
1 tbsp. fresh grated coconut

Instructions

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.
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.
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.
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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