This is a dhokla made out of left-over idli batter. I added boiled and mashed beetroot to it, but to get an intense colour you can increase the quantity of beetroot. Very healthy and nutritious, this snack can be had by itself or as a tea-time snack. They are also a very good option for a lunch box meal.
- 1 cup Idli batter
- 2 tbsp. beetroot, grated & boiled
- 2 tbsp. oil
- 1 tsp. mustard oil
- 1 tsp. white sesame seeds
- 1 sprig curry leaves
- 1 tbsp. coriander leaves, chopped
- 1 tbsp. fresh coconut, grated
Mix the idli batter with the beetroot paste and keep aside. Grease a steel plate and pour the idli batter into it. Pour some water in the base of a pressure cooker. Place the cooker on the flame and bring the water to a boil.
Now place the container with the batter in the cooker and steam on high flame for 10 minutes, then on low flame for 5 minutes. When cool, flip it over on a plate. Cut into squares and keep aside.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering , add the sesame seeds and the curry leaves. Saute till the sesame seeds turns light brown. Pour this over the dhoklas. Serve, garnished with coriander leaves and coconut.