Beetroot Dhokla
Chef Ranveer Brar gives the traditional Gujarati snack a super healthy twist by adding beetroot. The taproot may not seem amusing at first, but if you are open to experimenting, it is one flavourful ingredient.
Chef Ranveer Brar`s Beetroot Dhokla  Recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-20-25 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • For The Dhokla Mixture :1 cup rice and split black gram batter fermented overnight
  • 3 tsp boiled beetroot paste
  • 1 tsp chopped coriander
  • 1 tsp gram flour
  • oil for greasing
  • For The Accompaniment : 1 tbsp oil
  • ½ finely slice onion
  • 1 tsp ginger juliennes
  • ½ tsp chopped green chillies
  • 1 tsp sesame seeds
  • 4 to 5curry leaves
  • 9 to 10 French beans
  • water as required
  • salt to taste
  • 1 tsp sugar
  • 1 tsp Vinegar

HOW TO PREPARE BEETROOT DHOKLA

  1. 1

    For the dhokla batter: add the rice and split black gram batter (fermented overnight).
  2. 2

    Add the boiled beetroot paste, coriander leaves, and gram flour.
  3. 3

    Mix well to make a batter.
  4. 4

    Grease a square glass dish with oil and pour the batter into the dish.
  5. 5

    Tap the dish gently to spread the batter evenly.
  6. 6

    Steam the dhokla for 10 to 15 minutes.
  7. 7

    For the accompaniment: heat oil in a pan and to it add onion, ginger, green chillies, sesame seeds, curry leaves, French beans, water, sugar, salt, and vinegar.
  8. 8

    Mix well and cook the mixture till it reduces slightly.
  9. 9

    Cut the steamed dhokla lengthwise and arrange a piece in the serving plate.
  10. 10

    Place the accompaniment on top of the dhokla.
  11. 11

    Diagonally cut another piece of the dhokla and place on the accompaniment.
  12. 12

    Again top these pieces with some accompaniment.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Ranveer Brar

Chef

Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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