Beetroot Dhokla
Beetroot dhoklas are not only a healthy twist to the traditional dhokla recipe, but also a delicious way to eat your beets!
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Cooking Time

20-25 min

Meal Type


Preparation Time

15 min




  • 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


  1. 1

    For the dhokla batter add the rice and split black gram batter (fermented overnight). Add the boiled beetroot paste coriander leaves, and gram flour. Mix well to form a batter. Grease a square glass dish with oil and pour the batter. Tap the dish gently to spread the batter evenly. Steam the dhokla for 10 to 15 minutes. 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. Mix well and cook the mixture till it reduces slightly. Cut the steamed dhokla lengthwise and arrange a piece in the serving plate. On top of it place the accompaniment. Diagonally cut another piece of the dhokla and place on the accompaniment. Again top these pieces with some accompaniment. Serve hot.

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