Beetroot Dhokla

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

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  1. For the Dhokla:
  2. 1 cup coarse semolina (suji or rava)
  3. 1/2 cup wholegrain rolled oats
  4. 1/2 cup yogurt
  5. 1 small beetroot
  6. 1 teaspoon freshly ground ginger
  7. 1/2 teaspoon freshly ground green chilli
  8. 2 teaspoons Eno fruit salt
  9. Salt to taste
  10. For the tempering:
  11. 2 tablespoons oil
  12. 1 teaspoon mustard seeds
  13. 2 teaspoons sesame seeds
  14. 1/4 teaspoon asafoetida
  15. 1 teaspoon chopped green chillies
  16. 8-10 curry leaves


  1. Grind the oats into a coarse powder and keep aside.
  2. Peel the beetroot and cut it into pieces. Combine the beetroot with yogurt in a blender/grinder and blend till smooth.
  3. 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.
  4. 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.
  5. 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.
  6. Cut into squares and serve immediately with green chutney.

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