Hate beetroot? Try this delicious Beetroot Dhokla recipe shared by food blogger Bethica Das.

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Here's the recipe:

Ingredients

• 1 cup sooji (semolina)
• 1 medium beetroot, finely grated
• 1/2 cup yoghurt
• Salt to taste
• 1 tsp ginger paste
• 2 green chilies paste
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1 sprig curry leaves
• 1 dry red chilly, broken
• 1 tbsp coriander leaves, chopped
• 1 tbsp fresh coconut, grated
• 1 tsp Eno fruit salt

Method

• In a bowl, mix together sooji, beetroot, yoghurt, salt, ginger, 1 tbsp oil and green chillies. Add enough water to form a thick batter. Keep aside for 30 minutes.

• Just before steaming, add the Eno fruit salt and mix well.
• Grease a steel container and pour the batter in it. Place this container inside a pressure cooker or steamer with some water at the bottom.
• Steam the mixture without the vent (for the cooker) for 10 minutes on high flame and then five minutes on low flame. Set aside to cool for 5-10 minutes.

• Unmould onto a plate and cut into desired shapes.
• Heat oil in a pan and temper with red chilli and mustard seeds.
• After it stops spluttering, add the curry leaves and sesame seeds.
• Switch off the flame and saute till the sesame seeds changes colour.
• Pour this mix onto the dhoklas and garnish with coconut and coriander leaves.
• Serve for breakfast or as a tea-time snack.

Photographs: Bethica Das

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