Beetroot Dhokla ( Chukander Ka Dhokla )

Hello friends,
Namaskar..

I am Sangeeta Agrawal and heartily welcome you at my blog.

# "Khaman Dhokla" is a very light and healthy snack.It is liked and enjoyed by every one mostly.
Because it is oil free and instant.

# Today We are making dhokla...With beetroot.
It is very healthy, colourful and tasty too.

# Prep Time...20 minutes
# Cook Time....20 minutes in the steamer and 7 minutes in the microwave.
# Serving...8

# Ingredients For Beetroot Dhokla Batter..

1. Beet root paste....1 bowl ( 100 or 125 gram )
2. Semolina.....2 bowl ( 200 gram ) Not roasted
3. Salt....1 tea spoon
4. Lemon...Half or 1 table spoon
5. Sugar...2 table spoon
6. Oil...1 Table spoon
6. Eno....1 sachet or 11|2 tea spoon

# Ingredients For Tadka Water...

1. Oil.....2 Table spoon
2. Mustard seeds...1 Table spoon
3. Sesame seeds...1 Table spoon
4. Curry patta...15
5. Salt....1 full Table spoon or as taste
6. Sugar....100 gram
7. Lemon juice...50 ml. Or 3 lemon
8. Water....600 ml.
9. Green chili...10 to 12
10. Chopped coriander...2 Table spoon

# Method of Making..

1. Firstly wash, peel and cut the beetroot ( 1 and half ) in small pieces.

2. Then cook it in the pressure cooker with half cup water till 2 whistles on high flame and 1 whistle on low flame.

3. Let it cool down.Then make a smooth paste of boiled beetroot with its water in the mixer jar.
If any lumps, then sieve it.

4. Now mix it with semolina .
Add 50 ml. water in this mixture of beetroot paste and semolina.

5. Add salt, sugar, 1 spoon lemon juice and 1 spoon oil in the batter and mix well.

6. Add a little water as necessary and let it rest for 15 minutes...Because suji takes time to absorb and become fluffy.

7. Then beat the dhokla batter well for 3 minutes.
Adjust the consistency of dhokla batter.
It should be neither thick nor thin.

8. Heat the steamer with 1 and half glass water on the high flame.
Put a wire stand in the Dhokla cooker for placing dhokla container.

9. Grease the dhokla container well and keep ready.

10. Now add 1 and half tea spoon eno ( 1 sachet ) in the dhokla batter and mix well.

11. Immediately pour this dhokla batter in the greased container and place it on the wire stand of heated steamer.

12. In the starting cook it for 3 minutes on high flame then set the flame on low medium for 15 minutes.

13.Meanwhile prepare the tadka water of beetroot dhokla.
Just add oil in the kadhai on medium high flame.
Add mustard seeds to crackle.
Then sesame seeds to splatter.
Add curry patta to sizzle.
Add measured water with salt and sugar and green chili and let it boil for 7 minutes.
Off the flame and let it cool.

14. Then after 17 or 20 minutes check the dhokla by inserting a knife or fork..If knife is clear then dhokla is well cooked if not then cook it for 5 minutes more.
Off the flame and let it sit for 4 minutes.

# Microwave Cooking....

In the microwave this beetroot dhokla takes 7 minutes to cook.
If you find it sticky or not cooked then flip the dhokla to the other side and cook for 2 minutes more.
You will find perfect texture.

14. Lastly pour the tadka water over the dhokla.

15. Garnish it with some chopped coriander leaves.

As the dhokla absorbs the sweet and sour tadka water....It will be very delicious like market dhokla.

Transfer it in the refrigerator to make it cool.

You can enjoy it without tadka water too as taste.
Just cut the dhokla and fry it in a kadhai with some oil, mustard seeds, curry patta and green chili.

# Note...

1.Beat the dhokla batter well before adding eno fruit salt for making it spongy.

2. Don't use the roasted suji for the dhokla batter otherwise it will not be much soft.

3. Transferring in the refrigerator you can enjoy it for 3 or 4 days.

Thanku friends,

Thanks again.