Beetroot Dhokla with Dhokla flour

By Priya Srinivasan - I Camp in My Kitchen - Sunday, February 26, 2017

Dhokla is a vegetarian food, made using fermented batter of rice and lentils. The flour mix is fermented with curd/buttermilk overnight and in the morning it is steam cooked and served with a yumm tempering of white sesame and pickle masala garnish. The second ingredient, as part of ingredients thru mail theme 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 spinach, 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 Dhokla flour (a coarse mix of rice and lentil)
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, 

For Garnish
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.

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  1. Wow, adding beets to dhokla sounds sooo interesting and delicious.

  2. Beautiful looking dokla. You have presented it beautifully..

  3. Such a beautiful and elegant dhokla, adding beetroot puree sounds interesting.

  4. For a sec, i thought it was a cake :-) . Perfectly made dhoklas,looks so soft .

  5. Wow making dhokla in bundt cake pan.. great idea. very nice.

  6. It really looks like a cake!! it is having such an awesome finish!!

  7. Interesting addition of beets and love the idea of steaming in the bundt pan

  8. I was confused seeing the photos if it is indeed a dhokla post or you misnamed the post. :) I love the idea of using a bundt pan to steam dhokla it looks beautiful and delicious as well!

  9. Mmm! what a way to get beets in my kids... The devil in me is up Priya. BTW that you get these flours is news to me. I used besan to make mine.

  10. Lovely Dhokla and love the use of bundt pan...and so healthy as well Priya..

  11. dhokla is one food I have yet to try - this one looks so appetizing - just inviting me


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