Name: Instant Dhokla With Spinach And Beetroot recipe by arvinda visani at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: Sooji/Rava/semolina 3/4 cup; Yogurt 4 tablespoon; Spinach purée 2 tablespoon; Beetroot Purée 2 tablespoon; Fruit salt/ Eno 11/2 teaspoon; Grated ginger 1 tablespoon; salt to taste; Oil 1 tablespoon; For Tempering:; Oil1 tablespoon; Mustard seeds 1 teaspoon; Few curry leaves; Chopped mint leaves 2 tablespoon

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

Ingredients Serving: 6

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

Instructions

In a bowl, add semolina, yoghurt, grated ginger, salt, 1 tablespoon oil and mix well.
Add 1/2 cup of water to this mixture to form a batter consistency.
Cover with lid and keep aside for 20 minutes.
Add 2 cups of water to the steamer and bring to boil
Grease moulds with oil and keep aside
Divide the batter into three separate bowls.
Add beetroot puree to one bowl and mix properly and keep aside
Add spinach purée to second one and mix properly and keep aside
Keep the third one as it is
Add 1/2 teaspoon of Eno to each batter ( Beetroot, spinach and white ) and mix gently
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
Place this moulds in the steamer and steam for 15 to 20 minutes.
Remove steamed Dhoklas from steamer and let them cool down completely
For tempering:
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.
Once the dhokla is cool, gently remove them from the moulds and arrange them on serving
Cut into 1 inch slices and serve with green chutney.

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