The second ingredient that came thru mail is yellow dhokla flour. Though it looks like flour, it is not a fine flour, you can feel coarse lentil in it. I already have khaman dhokla in my blog, and also spincach, peas dhokla. I wanted to make a vegetable dhokla, since i had some beets puree in my refrigerator, i decided to use it in the dhokla.
When i added it to the flour, it had a bright pink hue, but then after steaming it lost that bright color, may be i should have gone ahead and added little more. But the taste was spot on, dont miss 2 green chillies or else you might find the beets flavor dominating, which some might not prefer. Here is another easy to make snack for day 2.
1 cup Yellow Dhokla flour
3/4 cup buttermilk
2 tbsp water
1/4 tsp baking soda
1/2 tsp salt or to taste
1/4 cup beetroot puree (could have increased to 1/2 cup)
2 green chilies, minced
a small piece of ginger or 1/2 tsp shredded ginger,
2 tbsp toasted white sesame seeds
1 tbsp methia masala
- Take the dhokla flour in a large bowl, mix with butter milk and water. Stir well and let this rest for 4-5 hours on the kitchen counter. If planning for evening snack, mix it and set aside by morning 10. So, it will easy for you to make it around 4 or 5.
- Just before making the dhokla, add the beetroot puree, salt and minced green chili and ginger. Give it a good stir, check the consistency,it should be of pouring consistency.
- I used my small bundt cake pan, for steaming this dhokla, you can use muffin moulds or just small thali plates for steaming them.
- Pour the batter in the greased pan, steam cook for around 10-15 minutes or until done, A tooth pick inserted in the middle should come out clean, that is the check for done-ness.
- Once done, wait for 10 minutes for it cool, loosen the sides with a blunt knife and invert it onto a serving plate.
- Garnish with roasted sesame seeds and methia masala. Serve it warm with chutney or any sauce of your choice. I served it tomato sauce.