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Beetroot Spongy Dhokla
Beetroot Spongy Dhokla

Before you jump to Beetroot Spongy Dhokla recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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To see results, it is definitely not a requirement to drastically change your eating habits. Even more crucial than totally changing your diet is just substituting healthy eating choices whenever possible. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will see that you no longer wish to eat the old diet.

Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to beetroot spongy dhokla recipe. You can cook beetroot spongy dhokla using 16 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Beetroot Spongy Dhokla:
  1. Use For Batter :
  2. Get 250 grams Besan
  3. Take 1 Beetroot
  4. Get 300 ml. Water
  5. Take 1 tablespoon Oil
  6. You need 1 tsp Eno
  7. Provide 2 tsp Lemon juice
  8. You need 1 Chopped green chilli
  9. Get to taste Salt
  10. Get For Tempering :
  11. Take 1 teaspoon Mustard seeds
  12. Provide 1 tablespoon Oil
  13. Use 50 ml. Water
  14. Prepare 2 teaspoon Sugar
  15. Get 1 tablespoon Beetroot juice
  16. Prepare 2 teaspoon White sesame seeds
Instructions to make Beetroot Spongy Dhokla:
  1. Take a beetroot wash it nicely and chop in small pieces. - Now grind it into smooth paste. - You can even boil beetroot before grinding.
  2. Mix all the dhokla ingredients and beetroot juice/puree (except eno) and keep aside for 20 minutes. - Keep water in a idli stand, cover it and let it boil. - Add Eno in a dhokla batter and also add lemon juice in it & mix nicely.
  3. Grease the mould and pour batter into it and tap it twice.
  4. Steam for 15-20 minutes. After 15-20 minutes check it with a knife if it comes out clean then it’s done. Switch off the flame and take out the dhokla. Allow it to cool down completely.
  5. For tempering: - Heat oil in a small pan. First add the mustard seeds. Let them pop first. Then add green chilli, sesame seeds and allow to crackle then add green chilli and saute for 10-15 seconds. - Add sugar & beetroot juice in the tempering, boil for 1 minute. Switch off the flame.
  6. Check dhokla is cooled, transfer it to other plate and cut into desired shapes with the help of knife.
  7. Spread tempering over dhokla and also spread grated coconut over dhokla, cut into the desired shape. Have it with chutney of your choice.

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