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Instant Dhokla With Spinach And Beetroot

Oct-23-2017
arvinda visani
30 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Instant Dhokla With Spinach And Beetroot RECIPE

Dhokla is vegetarian dish which was originated from Gujarat. In ancient time it was made with fermentation. In modern days people have come out new techniques. It's made instant with Rava. You can have them at breakfast or as snack. To make it more healthy I have used spinach and beetroot

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Gujarat
  • Steaming
  • Snacks
  • Healthy

Ingredients Serving: 6

  1. Sooji/Rava/semolina 3/4 cup
  2. Yogurt 4 tablespoon
  3. Spinach purée 2 tablespoon
  4. Beetroot Purée 2 tablespoon
  5. Fruit salt/ Eno 11/2 teaspoon
  6. Grated ginger 1 tablespoon
  7. salt to taste
  8. Oil 1 tablespoon
  9. For Tempering:
  10. Oil1 tablespoon
  11. Mustard seeds 1 teaspoon
  12. Few curry leaves
  13. Chopped mint leaves 2 tablespoon

Instructions

  1. In a bowl, add semolina, yoghurt, grated ginger, salt, 1 tablespoon oil and mix well.
  2. Add 1/2 cup of water to this mixture to form a batter consistency.
  3. Cover with lid and keep aside for 20 minutes.
  4. Add 2 cups of water to the steamer and bring to boil
  5. Grease moulds with oil and keep aside
  6. Divide the batter into three separate bowls.
  7. Add beetroot puree to one bowl and mix properly and keep aside
  8. Add spinach purée to second one and mix properly and keep aside
  9. Keep the third one as it is
  10. Add 1/2 teaspoon of Eno to each batter ( Beetroot, spinach and white ) and mix gently
  11. Pour the spinach batter in the mould first and evenly spread it. Follow it up with the plain white batter and spread it gently using a spatula. Finally pour in the beetroot batter and spread well
  12. Place this moulds in the steamer and steam for 15 to 20 minutes.
  13. Remove steamed Dhoklas from steamer and let them cool down completely
  14. For tempering:
  15. In a small pan heat oil and add mustard seeds and let them crackle. Then add curry leaves and chopped mint and cook till they turn little crispy.
  16. Once the dhokla is cool, gently remove them from the moulds and arrange them on serving
  17. Cut into 1 inch slices and serve with green chutney.

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