BEETROOT DHOKLA

 

Prep Time : 25 mins
 Cooking Time : 15 mins
 Serve : 6

 INGREDIENTS 
 Suji - 2 cup
 Curd - 1 cup
 Beetroot puree - 1/2 cup
 Lemon juice - 2 tbsp
 Salt - to taste
 Oil - 1 tbsp
 Sugar - 1 tbsp
 Eno fruit salt - 1 tbsp
 For tempering
 Rai/black mustard seeds - 1 tsp
 Sugar - 1 tbsp
 Curry leaves - 10
 Green chilly - 5 - 6
 Hing - 1/4 tsp
 Coriander leaves - 1 tbsp
 Oil - 1 tbsp
 Water - 1 cup

 METHOD 
 Blanch the beetroot and grind to make a paste.
 Take a large bowl combine besan,suji, beetroot puree,curd,lemon juice,salt,sugar and one tbsp oil and one cup of water.
 Keep aside for 15 mins.
 Add eno fruit salt in the dhokla batter and pour the batter into the dhokla mould and steam for 10 mins Heat oil in a pan,add rai/black mustard seeds,hing once it gets crackled and then add the curry leaves,coriander leaves and green chilly,sugar and one cup of water.
 Pour it over the dhokla
. Enjoy beetroot dhokla.