Light & spongy savoury cake prepared by mixing semolina, yogurt and crushed beetroot into a batter which is steamed and cut into squares.
The fibre content of oats along with the nutrients & antioxidants from beetroot makes this dhokla super-healthy snack or breakfast that can be enjoyed with tea or coffee.
Time: 20 minutes | Serves: 2-3
Ingredients
For the Dhokla:
1 cup coarse semolina (suji or rava)
1/2 cup wholegrain rolled oats
1/2 cup yogurt
1 small beetroot
1 teaspoon freshly ground ginger
1/2 teaspoon freshly ground green chilli
2 teaspoons Eno fruit salt
Salt to taste
For the tempering:
2 tablespoons oil
1 teaspoon mustard seeds
2 teaspoons sesame seeds
1/4 teaspoon asafoetida
1 teaspoon chopped green chillies
8-10 curry leaves
Method
Grind the oats into a coarse powder and keep aside.
Peel the beetroot and cut it into pieces. Combine the beetroot with yogurt in a blender/grinder and blend till smooth.
Combine the semolina, ground oats and beetroot-yogurt paste in a large bowl. Add 11/2 cups of water and mix well to avoid any lumps. Add salt, ginger and green chilli paste. Mix well to make a smooth batter.
Add fruit salt to the batter and mix gently. Pour the batter immediately into 2 greased moulds and place it in the steamer. Steam it for 12 to 15 minutes or till a knife or toothpick inserted in the dhokla comes out neat without any batter on it. Keep aside.
For the tempering, heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, add the sesame seeds, curry leaves, green chillies and asafoetida. Sauté on a medium flame for a few seconds. Pour this tempering over the dhoklas.
Cut into squares and serve immediately with green chutney.