Beetroot Rava Dhokla (Steamed Beetroot Cakes - Gujarati Style)

 

          A very quick, nutritious and a healthy snack item, these Beetroot Rava Dhoklas are a great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking out the step by step pictorial recipe.

• 1 cup Rava / Semolina / Sooji
• 1 cup beetroot puree
• 1/3 cup yoghurt
• 1 tbsp. lime juice
• 1 tsp salt or to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. ginger, grated
• 2 green chilies, finely chopped
• 1 tsp. eno fruit salt
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1-2 green chilies, chopped
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated

           In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil and green chilies. 

          Add enough water to form a thick batter. Keep aside for 15-20 minutes.

          Just before steaming, add the eno fruit salt and 1 tsp. water to activate it. Mix well. 

          Pour this batter onto a greased container / cake tin / steel plate and steam for 15-20 minutes.

          Allow it to come to room temperature. Then invert it over a plate and cut into desired shapes. 

          Heat remaining oil in a pan and temper with mustard seeds, curry leaves, green chilies and sesame seeds. Sauté for a few seconds. 

          Add 2-3 tbsp. water and switch off the flame. Pour this tempering over the dhoklas.

          Garnish with fresh grated coconut and chopped coriander leaves. Serve for breakfast or as a tea time snack.

In a bowl, mix together rava, beetroot puree, yoghurt, salt, lime juice, ginger, cumin powder, 1 tbsp. oil & green chilies. 

Add enough water to form a thick batter. Keep aside for 15-20 minutes.

Just before steaming, add the eno fruit salt & 1 tsp. water to activate it. Mix well. 

Pour this batter onto a greased container / cake tin / steel plate & steam for 15-20 minutes.

Heat remaining oil in a pan & temper with mustard seeds, curry leaves, green chilies & sesame seeds. Sauté for a few seconds. Add 2-3 tbsp. water & switch off the flame. 

Allow it to come to room temperature. Then invert it over a plate & cut into desired shapes. Pour the tempering over the dhoklas. Garnish with fresh grated coconut & chopped coriander leaves. 

                      Serve for breakfast or as a tea time snack.

Mixed Dal Dhokla (Steamed Mixed Lentils Cake - Gujarati Fusion Style)

           Ever tried Dhoklas made of mixed lentils? Today I gave it a try and should admit that it came out very fluffy and yummy. Protein packed, these dhoklas can be served as a tea-time snack or can be relished for breakfast with your favourite chutney. 

           They can also be packed as a lunch box meal or had as a light dinner. Choice is yours. So go ahead and try this different type of Dhokla with mixed dal by checking out a step by step pictorial recipe to prepare it.

Batter - 

• 1 cup mixed dal, powdered (urad, chana, moong, masoor & tuvar dal)
• 1/2 cup yoghurt
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tbsp. roasted coriander powder
• 1 tsp. garam masala powder
• 1 tsp. ginger-green chilies paste
• 1 tbsp. oil
• 1 tsp. sugar
• 1 tsp. lime juice
• 1 tsp. eno fruit salt

Tempering -

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1 green chili, chopped
• 1 tbsp. sesame seeds
• 1-2 tbsp. fresh grated coconut
• 1-2 tbsp. coriander leaves, chopped

          Dry roast the powdered dal for 2 minutes or till you get a good aroma coming through. Set aside to cool down. 

          In a bowl,  mix together all the above mentioned ingredients under batter (except eno) with required quantity of water to form a batter of pouring consistency. Keep aside for 25-30 minutes.

          You may add more water if needed. Just before steaming, add eno fruit salt along with 1 tbsp. water and gently fold it in. 

          Pour into a greased steel container / plate and steam for 15-20 minutes. When cool, cut into desired shapes.
        
         Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add  sesame seeds, curry leaves and green chilies. Saute for a few seconds and add 1/4 cup water. 

          Switch off the flame and pour this tempering over the steamed Dhoklas. Garnish with coconut and coriander leaves. Serve with green chutney. 

                       Dry roast powdered dal for 2 minutes or till you get a good aroma 
                       coming through. Set aside to cool down. 

                     Mix all ingredients for batter (except eno) with some water to form a 
                     batter of pouring consistency. 

                  Keep aside for 30 min.  Add more water if needed. Before steaming, add eno
                  fruit salt, 1 tbsp. water & gently fold it in. I forgot to click a photo here.

                   Pour into a greased steel container or plate & steam for 15-20 minutes. 

                                Set aside to cool down.

                                Cut into desired shapes.

                   Heat oil & temper with mustard seeds. Then add  sesame seeds, curry leaves 
                   and green chilies. Sauté for a few seconds and add 1/4 cup water. 

                       Switch off flame & pour this tempering over the steamed Dhoklas.
                     

                      Garnish with coconut & coriander leaves. Serve with green chutney. 

Beetroot Sooji Dhokla (Steamed Beetroot Cakes - Gujarati Style)

          A very quick, nutritious and a healthy snack item, these Beetroot Dhoklas are great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking the step by step pictorial recipe.

• 1 cup sooji (Semolina)
• 1 medium, beetroot, grated finely
• 1/2 cup yoghurt
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. ginger paste
• 2 fresh green/red chilies paste/chopped
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1 dry red chili, broken
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated
• 1 tsp. eno fruit salt

          In a bowl, mix together sooji, beetroot, yoghurt, salt, ginger, turmeric powder, cumin powder, kasuri methi, 1 tbsp. oil and green chilies. Add enough water to form a thick batter. Keep aside for 30 minutes.

          Just before steaming, add the eno fruit salt and combine well. Pour this batter onto a greased steel container and place inside a pressure cooker or steamer which already has some water in the bottom.

          Steam without the vent (for the cooker) for 10 minutes on high flame and then 5 minutes on low flame. Set aside to cool for 5-10 minutes.

          Demould onto a plate and cut into desired shapes. Heat oil in a pan and temper with the red chilly and mustard seeds.

          After it stops spluttering, add the curry leaves and sesame seeds. Switch off the flame and sauté till the sesame seeds changes colour.

          Pour this tempering over the dhoklas and garnish with coconut and coriander leaves. Serve for breakfast or as a tea time snack.

                       Mix all the ingredients & required quantity of water to form a batter.

                                 Just before steaming, add the eno fruit salt and mix well.

                                   The steamed Dhokla.

                Pour the tempering over it & garnish with coriander leaves & fresh coconut.

                                 Enjoy for breakfast or as a tea-time snack.

Beetroot Dhokla (Steamed Lentil Snacks - Gujarati Cuisine)

       

           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. 

          Sauté till the sesame seeds turns light brown. Pour this over the dhoklas. Serve, garnished with coriander leaves and coconut.