Hello everybody, it’s Griffin, welcome to my recipe site. Today, we’re going to make a special dish, chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) –. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) – is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – using 19 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
- Take For Dhokla:
- Take 1 cup Besan
- Make ready 4 tbsp Rava
- Get 1/4 cup Curd
- Get 1 cup Beetroot Puree*
- Prepare 1 tsp Oil
- Prepare 1 tsp Eno
- Prepare Juice of one lemon
- Prepare 1 Finely chopped green chilli
- Take 1/2 tsp Salt
- Get For Tempering
- Prepare 1/2 tsp Mustard seeds (small size)
- Prepare 5 Curry leaves
- Make ready 1 tbsp Sesame seeds
- Make ready 1/2 tbsp Oil
- Get 1 1/2 cups Water
- Take 1 Finely chopped green chilli
- Make ready 2 tbsp Lemon juice
- Make ready 1 cup Fresh Pomegranate Juice
Instructions to make Chukandar Anar Dhokla (Beetroot Gramflour Steamed Cake With Pomegranate Juice) –:
- Mix all dhokla ingredients except Eno. Keep it aside for 10 minutes.
- Keep 2 cups of water in deep kadai and put a stand in it. Cover it and let it boil for 5 minutes. Now add Eno in a dhokla batter and pour 1 tsp of lemon juice over it. Mix it well. - Pour prepared batter into the greased pan and place it on the stand inside the kadai.
- Cover the kadai and steam the dhokla on high flame for 15 – 20 minutes.
- To check the doneness, insert a toothpick. If the mixture does not stick, it means the dhokla is done (If the toothpick has the batter on it, then steam dhokla for another 5 minutes).
- Switch off the flame and allow dhokla to cool completely. - Insert a knife around the edges to loosen up dhokla. Flip it over onto a plate and cut into squares.
- For Tempering: Heat oil in a small pan, first add the mustard seeds. Let them papaya first. Now add curry leaves, chopped chilies, and sesame seeds. - Add 1 & 1/2 cups of water to tempering and allow mixture to boil for 2 minutes.
- Switch off the flame and add lemon juice. Mix well. - Then pour this hot mixture over steamed dhokla. - Keep aside for 10 minutes. After 10 minutes add fresh Pomegranate juice and Green chutney. Serve immediately.
- Tips: - - For Beetroot Puree: - - Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. - Cut boiled beetroot into small cubes and grind with 1/2 cup of water. - Make a smooth puree. It yields 1 cup of beetroot puree.
So that’s going to wrap this up with this special food chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this site on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope My page becomes “the place to be” when it comes to chukandar anar dhokla (beetroot gramflour steamed cake with pomegranate juice) – cooking. Go on get cooking!
